Tikka Masala Rice Bake (Print Version)
# Ingredients:
→ For the Aromatics
01 -
2 teaspoons vegetable oil
02 -
1 cup red onion, finely chopped
03 -
1 Serrano chili (or Indian/Thai chilies or jalapeño), finely chopped
04 -
1/2 to 1 cup bell pepper (mixed red and green), chopped
→ For the Spices
05 -
1 to 2 teaspoons garam masala
06 -
1 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon salt
09 -
3 teaspoons Kashmiri chili powder (or paprika)
10 -
1/4 to 1/2 teaspoon cayenne pepper
11 -
2 teaspoons dried fenugreek leaves (kasuri methi)
→ For the Tofu
12 -
200g firm or extra firm tofu, pressed and torn into bite-sized pieces
→ For the Rest of the Bake
13 -
230g tomato puree (passata or unseasoned tomato sauce)
14 -
1 tablespoon ginger garlic paste (or 1/2-inch ginger and 4 garlic cloves, minced)
15 -
1/4 cup plant-based yogurt
16 -
1/4 to 1/2 teaspoon salt
17 -
1 cup Indian basmati rice, rinsed
18 -
1 1/2 cups vegetable stock or water (or mix of coconut milk and stock)
19 -
1 cup frozen mixed vegetables
20 -
Fresh cilantro, lime juice, and chili flakes for garnish
# Instructions:
01 -
Grease a 9×11-inch baking dish with 1/2 teaspoon oil. Preheat oven to 205°C. Add chopped onion, green chili, and bell pepper to one side of the dish and torn tofu to the other side. Drizzle remaining oil over the vegetables and tofu.
02 -
In a small bowl, combine all spices. Sprinkle half over the vegetables and half over the tofu. Toss each side separately, keeping vegetables and tofu separate. Bake for 14-18 minutes, until tofu becomes crisp and onions start to brown. Stir midway if needed to prevent scorching.
03 -
Remove dish from oven. Transfer tofu to a separate bowl. Add tomato puree, ginger garlic paste, non-dairy yogurt, and salt to the baking dish with vegetables and mix thoroughly. Stir in water, then fold in rice and frozen vegetables. Spread mixture evenly with a spatula.
04 -
Either return some tofu to the top of the rice mixture or reserve it to add after baking (for crispier texture). Lightly cover dish with parchment paper and bake for 25-30 minutes until rice is fully cooked. If reserved, you can return the tofu to the oven separately to maintain crispness.
05 -
Remove from oven and let rest for 2 minutes. Fluff rice with a fork, top with crispy tofu, and garnish with fresh cilantro, lime juice, and chili flakes. Optionally drizzle with additional plant-based yogurt. Serve with raita, pickled onions, or mango chutney.
# Notes:
01 -
The tofu can be kept separate until serving to maintain its crispy texture.
02 -
Baking time may vary by 5 minutes depending on your oven and baking dish.