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Tikka Masala Rice Bake

Tikka Masala Rice Bake: Quick Comfort with Crispy Tofu

Enjoy a vibrant Tikka Masala Rice Bake filled with aromatic spices and crispy tofu for a comforting, vegan meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 0.5 teaspoon Oil for greasing
  • 1 medium Chopped Red Onion can substitute with shallots
  • 1 piece Hot Green Chili adjust to taste
  • 1 cup Chopped Bell Pepper mix red and green for color
  • 14 ounces Firm Tofu can substitute with chickpea tofu
For the Flavor
  • 1 tablespoon Garam Masala or curry powder
  • 1 teaspoon Garlic Powder or fresh minced garlic
  • 1 teaspoon Onion Powder can be omitted if using fresh onions
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Kashmiri Chili Powder or paprika
  • 0.5 teaspoon Cayenne Pepper adjust based on heat preference
  • 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) or extra ground coriander
For the Rice and Sauce
  • 1 cup Tomato Puree or passata
  • 1 tablespoon Ginger Garlic Paste or fresh minced garlic and ginger
  • 1 cup Non-Dairy Yogurt or cashew cream
  • 1 cup Indian Long Grain Basmati Rice washed
  • 2 cups Water or Stock coconut milk adds flavor
  • 1.5 cups Vegetables (Frozen or Fresh) bell peppers, peas, or carrots
For Garnishing
  • to taste Garnish (Cilantro, Lime Juice, Pepper Flakes)

Equipment

  • 9x11-inch baking dish
  • Oven
  • Mixing Bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (205°C).
  2. Grease a 9x11-inch baking dish with 1/2 teaspoon of oil.
  3. In the baking dish, place the chopped onion, green chili, and bell pepper on one side. On the other side, add the torn tofu pieces. Drizzle the remaining oil over both sides.
  4. In a small bowl, mix garam masala, garlic powder, onion powder, salt, Kashmiri chili powder, cayenne, and fenugreek leaves. Sprinkle this spice mixture over the vegetables and tofu.
Baking
  1. Bake the dish for 14-18 minutes until the tofu is crispy and the onions turn golden brown.
  2. Carefully remove the dish from the oven and transfer the crispy tofu to a bowl. Mix with tomato puree, ginger garlic paste, non-dairy yogurt, and salt.
  3. In the baking dish, combine the mixture with the rinsed basmati rice, water (or stock), and selected vegetables. Spread evenly.
  4. Cover with parchment paper and bake for another 25 minutes or until the rice is tender. Fluff gently with a fork before serving.
  5. Garnish with fresh cilantro, lime juice, and pepper flakes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 500mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

This Tikka Masala Rice Bake offers a quick and flavorful escapade from the usual meals.

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