Vegan Biryani with Roasted Vegetables & Baked Tofu
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Connoisseurus Veg · by Alissa Saenz★ 4.6 (10)

Vegan Biryani with Roasted Vegetables & Baked Tofu

NUTRITION · PER SERVING95M COOK
CAL 22%·PRO 27%
CARBS 65G58% OF CAL
4G FIBER0G ADDED0G INTRINSIC46G OTHER14G TOTAL SUGAR
FAT 17G34% OF CAL
5G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spiced basmati rice with roasted vegetables, baked tofu, cashews, and raisins. A colorful, fragrant vegan biryani perfect for special occasions.

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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons vegan butter
  • 2 medium onions ((about 3/4 pound total), sliced into thin strips)
  • 2 cups basmati rice
  • 1/2 cup raisins
  • 2 garlic cloves, (minced)
  • 2 teaspoons freshly grated ginger
  • 10 whole black peppercorns
  • 5 whole green cardamom pods
  • 5 whole cloves
  • 2 cinnamon sticks
  • 2 star anise
  • 2 bay leaves
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon cayenne pepper, (or to taste)
  • 3 1/2 cups water
  • 1 1/2 teaspoons salt
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 1 garlic clove, (minced)
  • 1 teaspoon garam masala
  • 1 teaspoon canola oil, (or neutral oil of choice)
  • 1 (14 ounce) package extra firm tofu, drained, pressed, and cut into 1/2-inch cubes
  • 1 medium russet potato, (scrubbed and cut into 1/2-inch pieces)
  • 2 cups small cauliflower florets ((about 1/2 of a medium crown))
  • 1 cup fresh green beans, (cut into 2-inch pieces)
  • 1 tablespoon canola oil (or neutral oil of choice)
  • 1 cup roasted cashews
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup shredded coconut
PREP
25M
SODIUM
806MG
ESTIMATE
COMPLETE

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