RECIPE

Roasted Vegetable & Tofu Biryani

Name: Roasted Vegetable & Tofu Biryani
Cook time: 15 mins
Total time: 15 min
Yield: 2
Ingredients: 1 small zucchini, diced (150 g)

Prep Time

15 mins

Cook Time

15 minutes

Servings

2 x

This colourful vegetarian bowl combines fragrant TASTY BITE®/MD Vegetable Biryani Rice with crispy tofu and caramelized roasted vegetables for a satisfying, protein-packed meal.

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INGREDIENTS

Roasted Vegetables

1 small zucchini, diced (150 g)
1 red bell pepper, diced (150 g)
1 cup (100 g) cauliflower florets
1 tbsp (15 mL) olive oil
½ tsp (1 g) garam masala
¼ tsp (1.5 g) kosher salt
⅛ tsp (0.5 g) black pepper

Crispy Tofu

8 oz (225 g) extra-firm tofu, pressed and cubed
1 tbsp (8 g) cornstarch
1 tbsp (15 mL) olive oil
¼ tsp (1.5 g) kosher salt
1 tsp (5 g) turmeric
⅛ tsp (0.5 g) black pepper

Vegetable Biryani Rice

1 pouch TASTY BITE®/MD Vegetable Biryani Rice

For Serving

2 tbsp (30 g) plain Greek yogurt
1 tbsp (4 g) fresh coriander, chopped
2 tbsp (15 g) toasted pine nuts

PRODUCTS USED

Vegetable Biryani, 125g

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1
Preheat & Season Vegetables: Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, and cauliflower with olive oil, garam masala, salt, and pepper; spread on a parchment-lined baking sheet.
2
Coat Tofu: Toss cubed tofu with cornstarch, olive oil, salt, turmeric, and pepper until evenly coated.
3
Roast Tray: Arrange the tofu on the baking sheet beside the vegetables and roast for 20 to 25 minutes, turning halfway through, until the vegetables are tender and the tofu is crispy.
4
Heat Rice: Heat TASTY BITE®/MD Vegetable Biryani Rice according to package directions and divide between two serving bowls.
5
Assemble & Garnish: Top the warm rice with the roasted vegetables and crispy tofu. Drizzle with yogurt, then garnish with coriander and toasted pine nuts before serving.