Tikka masala rice bake with crispy tofu is an excellent fast, one-pot meal utilizing a easy tikka masala sauce for a straightforward dinner that’s filled with taste. Even the rice cooks proper within the baking dish! Gluten-free, choices for soyfree and nutfree
This tikka masala rice makes use of a easy, 2-step course of. You add the aromatics and a few torn tofu within the baking dish, sprinkle some spices on high, and bake. Then take, that out of the oven, add the entire sauces together with the rice, water and veggies, combine, and bake once more.
No standing round sautéing wanted! It has a really low lively cooking time, after getting all of the spices all able to go.
Like in a lot of my Indian recipes, I take advantage of dried fenugreek leaves right here. The dried fenugreek leaves on this recipe add that very genuine tikka masala taste, however should you don’t have the fenugreek leaves, you should utilize some additional floor coriander and a little bit of floor mustard.
I’d extremely suggest getting some dried fenugreek leaves, if doable, although. They’re obtainable on Amazon or in Indian shops. A lot of Indian shops ship, as properly. You can be utilizing fenugreek in numerous my recipes, should you cook dinner numerous Indian meals from the weblog.
Why You’ll Love Tikka Masala Rice
- one-pan recipe with little or no lively cooking time
- 2-step recipe is stuffed with taste!
- rice, tofu, and veggies all cook dinner in a single pan
- genuine tikka masala taste with a lot much less work
- naturally nut-free and gluten-free with simple soy-free choices
For the Remainder of the Bake
- 8 ounces tomato puree, or passata or unseasoned tomato sauce , not paste
- 1 tablespoon ginger garlic paste, or use 1/2” ginger, minced, and 4 cloves of garlic, minced
- 1/4 cup non-dairy yogurt
- 1/4 to 1/2 teaspoon salt
- 1 cup Indian lengthy grain white basmati rice,, washed
- 1 1/2 cups water or inventory, or use a mixture of coconut milk and inventory
- 1 cup frozen greens, or different chopped greens of selection
- cilantro, lime juice, and pepper flakes, for garnish
Forestall your display from going darkish
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Chop all of the veggies, and press the tofu and tear it into items, if you have not already. Use 1/2 teaspoon of the oil to grease a 9×11” or similar-sized baking dish, and preheat your oven to 400° F (205° C). Add the chopped onion, inexperienced chili, and bell pepper to 1 facet of the baking dish. Add the torn tofu to the opposite facet of the baking dish, then drizzle the remaining oil on the onion and tofu. In a small bowl, combine the entire spices collectively, then sprinkle half of them on the onion facet, and half on the tofu. Toss the spices into the onion and tofu, ensuring to not combine the onion and tofu collectively. Preserve them on their identical sides of the baking dish.
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Bake for about 14 to 18 minutes, or till the tofu is a bit crisp, and the onion is beginning to flip golden. You possibly can stir the tofu or the onions, if wanted in between, in the event that they’re scorching on anybody facet.
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Take away the baking dish from the oven, and switch the tofu out of the baking dish right into a bowl. Add the tomato puree, ginger garlic paste, non-dairy yogurt, and salt, and blend rather well. Then, combine within the water, after which combine within the rice and the veggies. Even all the things out with a spatula. At this level, you’ll be able to add a number of the tofu again on high, or you’ll be able to go away the tofu out so as to add to the baked rice later, relying on the feel that you just like. The tofu will soften a bit bit should you put it again in, due to the water boiling beneath. If you wish to maintain it crispier, add it on high simply earlier than serving. If it isn’t crisped as much as choice, you’ll be able to simply put the oven secure bowl of tofu again into the oven to crisp up extra by itself whereas the rice is baking. Evenly cowl the baking dish with a chunk of parchment paper, and bake for 25 minutes or till the rice is cooked to choice. It would take an additional 5 minutes for the rice to utterly cook dinner, , relying in your pan and your oven.
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Take away the baking dish from the oven, and let it sit for a minute or two, then use a big fork or spatula to fluff the rice rather well, high it with the crisped up tofu, and garish with cilantro, lime juice, and pepper flakes. You may as well drizzle on some non-dairy yogurt, should you like.
I actually wish to serve this with the facet of plain non-dairy yogurt or raita dip. Pickled onions additionally go rather well with tikka masala.
This recipe is of course gluten-free and nut-free, so long as you employ nut-free non-dairy yogurt. For soy-free, ensure your yogurt is soy-free and substitute the tofu with chickpea tofu, fava bean tofu, or pumpkin seed tofu, or simply use a drained can of chickpeas as a substitute of the tofu.
Energy: 328kcal, Carbohydrates: 59g, Protein: 12g, Fats: 5g, Saturated Fats: 1g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 2g, Sodium: 543mg, Potassium: 569mg, Fiber: 6g, Sugar: 7g, Vitamin A: 4115IU, Vitamin C: 65mg, Calcium: 135mg, Iron: 3mg
Diet data is robotically calculated, so ought to solely be used as an approximation.
Substances and Substitutions
- oil – To grease the pan and to roast the aromatics and crisp up the tofu.
- aromatics – Onion, inexperienced chili, and bell pepper convey a lot umami to this tikka masala rice!
- floor spices – You season the tofu and onions with garam masala, garlic powder, onion powder, salt, Kashmiri chili powder or paprika, cayenne, and fenugreek. You should utilize additional floor coriander and floor mustard as a substitute of the fenugreek, however the taste shall be much less genuine.
- tofu – Torn up tofu is your protein. You should utilize soy-free tofu, like chickpea tofu, as a substitute. Or, simply use a drained can of chickpeas as a substitute.
- tomato puree – Provides umami, colour, and moisture to the tikka masala rice.
- ginger garlic paste – Extra umami and warmth! You should utilize minced ginger and garlic as a substitute, if wanted.
- non-dairy yogurt – Provides creaminess and tang. You add it to the rice and you may drizzle some on high after baking, as properly.
- Indian white basmati rice – Be sure that to clean and drain your rice earlier than utilizing.
- water or inventory – Provides moisture.
- greens – You should utilize recent or frozen greens of selection.
- garnishes – High the tikka masala rice bake with cilantro, lime juice, crushed pepper, and extra non-dairy yogurt. You may as well add some pickled onion, should you like.
💡 Suggestions
- Relying on the spices and on the inexperienced chili you used, tikka masala rice can get spicy, so you’ll be able to regulate the warmth by utilizing much less of the inexperienced chili or simply omit the inexperienced chili to handle the spice degree. You may as well use rather less of the Kashmiri chili and cayenne, if wanted.
- The tikka masala casserole is prepared when the rice is absolutely cooked. Be sure that to verify the perimeters for doneness particularly.
How one can Make Tikka Masala Rice
Chop all of the veggies, and press the tofu and tear it into items, should you haven’t already. Use 1/2 teaspoon of the oil to grease a 9×11” or similar-sized baking dish, and preheat your oven to 400° F (205° C).
Add the chopped onion, inexperienced chili, and bell pepper to 1 facet of the baking dish. Add the torn tofu to the opposite facet of the baking dish, then drizzle the remaining oil on the onion and tofu.
In a small bowl, combine the entire spices collectively, then sprinkle half of them on the onion facet, and half on the tofu. Toss the spices into the onion and tofu, ensuring to not combine the onion and tofu collectively. Preserve them on their identical sides of the baking dish. Bake for about 14 to 18 minutes, or till the tofu is a bit crisp, and the onion is beginning to flip golden. You possibly can stir the tofu or the onions, if wanted in between, in the event that they’re scorching on anybody facet.
Take away the baking dish from the oven, and switch the tofu out of the baking dish right into a bowl. Add the tomato puree, ginger garlic paste, non-dairy yogurt, and salt, and blend rather well. Then, combine within the water, after which combine within the rice and the veggies.
Even all the things out with a spatula. At this level, you’ll be able to add a number of the tofu again on high, or you’ll be able to go away the tofu so as to add to the baked rice later. The tofu will soften a bit bit should you put it again in, due to the water boiling beneath. If you wish to maintain it crispier, add it on high simply earlier than serving.
If it’s not crisped as much as choice, you’ll be able to simply put the oven secure bowl of tofu again into the oven to crisp up extra by itself whereas the rice is baking.
Evenly cowl the baking dish with a chunk of parchment paper, and bake for 25 minutes or till the rice is cooked to choice. It would take an additional 5 minutes for the rice to utterly cook dinner, relying in your pan and your oven. Take away the baking dish from the oven, and let it sit for a minute or two, then use a big fork or spatula to fluff the rice rather well.
Serve topped with the crisped up tofu, and garish with cilantro, lime juice, and pepper flakes. You may as well drizzle on some non-dairy yogurt, should you like or make raita.
To make raita dip: combine 1/4 cup non dairy yogurt with 2-3 tablespoons water, 1/4 every teaspoon cumin, salt, sugar and cayenne. Then add 1/2 cup or extra grated cucumber or finely chopped onion or tomato. Combine in, garnish with cilantro and floor cumin.
What to Serve with Tikka Masala Rice
I actually wish to serve this with the facet of plain non-dairy yogurt or with non-dairy yogurt raita dip. It makes an incredible sauce to drizzle throughout this rice.
Pickled onions additionally go rather well with tikka masala.
Incessantly Requested Questions
This recipe is of course gluten-free and nut-free, so long as you employ nut-free non-dairy yogurt. For soy-free, ensure your yogurt is soy-free and substitute the tofu with chickpea tofu, fava bean tofu, or pumpkin seed tofu, or simply use a drained can of chickpeas as a substitute of the tofu.
