The recipe for Tikka Masala Rice Bake with Crispy Tofu is a quick, one-pot meal that uses a simple tikka masala sauce for a flavorful dinner. The rice cooks directly in the baking dish, making it a convenient option. This dish is gluten-free, with options for soy-free and nut-free variations.
This Tikka Masala Rice recipe involves a straightforward 2-step process. Aromatics and torn tofu are added to the baking dish, sprinkled with spices, and baked. Once out of the oven, all the sauces, along with rice, water, and veggies, are added, mixed, and baked again. There's no need for standing around sautéing, as the active cooking time is minimal once the spices are prepared.
Dried fenugreek leaves are a key ingredient in this recipe, providing an authentic tikka masala flavor. If you don't have fenugreek leaves, you can substitute extra ground coriander and a bit of ground mustard. However, it's recommended to get dried fenugreek leaves if possible, as they are commonly used in Indian cooking and can be found online or in Indian grocery stores.
Overall, this Tikka Masala Rice Bake with Crispy Tofu is a delicious and convenient meal option that's full of flavor and easy to prepare. Chop all the veggies and press the tofu, then tear it into pieces if you haven't already. Use 1/2 teaspoon of oil to grease a 9x11" or similar-sized baking dish and preheat the oven to 400°F. Add chopped onion, green chili, and bell pepper to one side of the baking dish and torn tofu to the other side. Drizzle the remaining oil on the onion and tofu. Mix all the spices in a small bowl and sprinkle half on the onion side and half on the tofu. Toss the spices into the onion and tofu, keeping them on their respective sides of the baking dish.
Bake for 14-18 minutes until the tofu is slightly crisp and the onion is starting to turn golden. Stir the tofu or onions if needed to prevent scorching on one side.
Remove the baking dish from the oven and transfer the tofu to a bowl. Add tomato puree, ginger garlic paste, non-dairy yogurt, and salt, then mix well. Add water, rice, and veggies, and even everything out with a spatula. You can add some tofu back on top at this point or leave it out to add later, depending on the desired texture. If you want to keep the tofu crispy, add it on top just before serving.
Oil - for greasing the pan and roasting the aromatics and tofu.
Aromatics - onion, green chili, and bell pepper for flavor.
Ground spices - garam masala, garlic powder, onion powder, salt, Kashmiri chili powder or paprika, cayenne, fenugreek (or ground coriander and ground mustard as substitutes).
Tofu - torn tofu for protein, can be replaced with soy-free tofu or drained chickpeas.
Tomato puree - for umami and color.
Ginger garlic paste - for more flavor.
Non-dairy yogurt - for creaminess and tang.
Indian white basmati rice - washed and drained.
Water or stock - for moisture.
Vegetables - fresh or frozen of your choice.
Garnishes - cilantro, lime juice, crushed pepper, and more non-dairy yogurt.
You have the option to add some pickled onion as well.
Tikka Masala Rice Bake with Crispy Tofu
What to Serve with Tikka Masala Rice
I recommend serving this dish with a side of plain non-dairy yogurt or non-dairy yogurt raita dip. The yogurt adds a delicious touch to the rice.
Pickled onions are also a great accompaniment to tikka masala rice.
Frequently Asked Questions
Is this recipe allergy friendly?
Yes, this recipe is naturally gluten-free and nut-free. To make it soy-free, ensure you use soy-free non-dairy yogurt and replace tofu with alternatives like chickpea tofu or chickpeas.
following sentence: "The dog ran quickly after the ball."
"The ball was chased swiftly by the dog." The item needs to be rephrased in order to better convey its meaning.
