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Quick Tofu Biryani with Naan and Roasted Asparagus and Broccoli

Prep time: ~20 min | Cook time: ~30 min

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Quick Tofu Biryani with Naan and Roasted Asparagus and Broccoli

  • 2 14 oz block tofu
  • 1 1/2 cups basmati rice
  • 1/2 cup plain yogurt
  • 2 tomatoes
  • 1 yellow onion
  • 3 garlic cloves
  • 1 tbsp fresh ginger
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 2 tbsp neutral oil
  • to taste salt and pepper
  • Naan
  • 4 pieces naan bread
  • 1 tbsp butter
  • Roasted Asparagus and Broccoli
  • 1/2 bunch asparagus
  • 1/2 lb broccoli
  • 2 tbsp olive oil
  • to taste salt and pepper

Tips & Substitutions

  • Substitute chickpeas for tofu — drain and rinse 2 cans, then follow the same steps.
  • Press tofu for 15 minutes before cooking to improve texture and help it absorb flavor.
  • The rice and tofu mixture cook in roughly the same amount of time, so you can start the rice first and have everything ready together.

Quick Tofu Biryani with Naan and Roasted Asparagus and Broccoli

  1. Drain and press both 14 oz blocks of tofu for 15 minutes, then cut into 1-inch cubes. While the tofu presses, rinse 1 1/2 cups basmati rice under cold water until the water runs clear.
  2. Bring 3 cups water to a boil in a medium saucepan. Add the rinsed rice and season with salt and pepper to taste. Reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let steam, covered, for 5 minutes, then fluff with a fork.
  3. While the rice cooks, thinly slice 1 yellow onion, mince 3 garlic cloves, and grate 1 tbsp fresh ginger. Dice 2 tomatoes.
  4. Heat 2 tbsp neutral oil in a large skillet over medium-high heat. Add the sliced onion and cook for 4–5 minutes, stirring occasionally, until softened and starting to brown. Add the minced garlic and grated ginger and cook 1–2 minutes until fragrant.
  5. Add the tofu cubes and cook for 4–5 minutes, turning occasionally, until lightly golden. Add 2 tsp garam masala, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp ground cardamom, and 1/2 tsp ground cinnamon. Stir to coat everything evenly and cook 1 minute.
  6. Add the diced tomatoes and season with salt and pepper to taste. Cook over medium heat for 4–5 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly. Remove the skillet from heat and stir in 1/2 cup plain yogurt until combined.
  7. Gently fold the cooked rice into the tofu mixture in the skillet until evenly combined, or serve the tofu mixture over the rice.
  8. Naan
  9. Warm 4 pieces of naan in a dry skillet over medium heat, about 1 minute per side.
  10. Brush with 1 tbsp melted butter before serving.
  11. Roasted Asparagus and Broccoli
  12. Preheat oven to 425°F. Trim 1/2 bunch asparagus and cut 1/2 lb broccoli into florets.
  13. Toss the vegetables with 2 tbsp olive oil on a baking sheet, season with salt and pepper to taste, and spread in a single layer.
  14. Roast for 15–20 minutes until tender and lightly charred.

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