Tofu Biryani

Ingredients

• 14 oz extra-firm tofu
• 1½ cup basmati rice
• 1 onion
• 2 tsp ginger-garlic paste
• 1 tomato
• ½ cup plain vegan yogurt
• 2 tsp biryani masala
• ½ tsp turmeric powder
• ½ tsp red chili powder
• ¼ cup fresh mint leaves
• ¼ cup fresh cilantro
• 2 green chilies (optional)
• ¼ cup fried onions (optional)
• 3 tbsp vegetable oil
• 1 tsp salt
• 3 cup water
• 1 set whole spices (cinnamon stick, cardamom pods, cloves)

Steps

1. Press tofu to remove excess water, then cut into 1-inch cubes. Marinate tofu with 1/4 cup vegan yogurt, 1 tsp biryani masala, 1/4 tsp turmeric, 1/4 tsp red chili powder, and half of the ginger-garlic paste for at least 30 minutes.
2. Rinse basmati rice thoroughly and soak in water for 20-30 minutes, then drain.
3. Heat 2 tbsp oil in a large pot or Dutch oven over medium heat. Fry sliced onions until golden brown, remove half for garnish, and set aside. Add whole spices and the remaining ginger-garlic paste to the pot, sauté for 1 minute.
4. Add chopped tomato, remaining biryani masala, turmeric, red chili powder, and salt. Cook until tomatoes soften and oil separates. Stir in the remaining vegan yogurt and marinated tofu, cooking for 5 minutes.
5. Carefully layer the drained basmati rice over the tofu mixture. Pour 3 cups of water over the rice, ensuring it's evenly distributed. Add chopped mint and cilantro.
6. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-20 minutes, or until all water is absorbed and rice is tender.
7. Let the biryani rest, covered, for 10 minutes after cooking. Gently fluff the rice with a fork.
8. Garnish with reserved fried onions, fresh mint, and cilantro before serving.