Tikka Masala Rice Bake
View original ↗
Vegan Richa · by Vegan Richa★ 4.9 (9)

Tikka Masala Rice Bake

NUTRITION · PER SERVING50M COOK
CAL 18%·PRO 34%
CARBS 58G65% OF CAL
7G FIBER43G OTHER8G TOTAL SUGAR
FAT 8G20% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy tofu and rice bake in a spiced tikka masala sauce cooked in one dish. Aromatic and satisfying, ready in under an hour.

mainindiantofudairy freegluten freeveganvegetarian
View the full recipe on Vegan Richa →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 teaspoons oil
  • 1 cup chopped red onion
  • 1 hot green chili (such as Serrano, finely chopped or use Indian or Thai chilies, or jalapeño )
  • 1/2 to 1 cup chopped bell pepper (I use a mix of red and green)
  • 1 to 2 teaspoons garam masala
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 3 teaspoons Kashmiri chili powder (or use paprika)
  • 1/4 to 1/2 teaspoon cayenne
  • 2 teaspoons dried fenugreek leaves (that's kasuri methi)
  • 7 ounces firm or extra firm tofu (pressed for at least 10 minutes then torn into bite-sized pieces)
  • 8 ounces tomato puree (or passata or unseasoned tomato sauce , not paste )
  • 1 tablespoon ginger garlic paste
  • 1/4 cup non-dairy yogurt
  • 1/4 to 1/2 teaspoon salt
  • 1 cup Indian long grain white basmati rice, (washed)
  • 1 1/2 cups water or stock (or use a mix of coconut milk and stock)
  • 1 cup frozen vegetables (or other chopped vegetables of choice)
  • cilantro, lime juice, and pepper flakes (for garnish)
PREP
10M
SODIUM
706MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.