Indian Spiced Tofu with Saffron Rice

Yields: 3-4 Servings

Recipe by Bittersweet Vegan

Photo by Colin Price

Food Styling by Emily Caneer

We are excited to introduce the Indian Spiced Tofu, an extra firm block, marinaded in a fragrant, full-bodied garam masala spice blend. Try out our first recipe with this block below, a savory saffron rice topped with baked or air-fried slices of the Indian Spiced Tofu.

On a recent trip to Singapore, our Founder Minh Tsai had one of the most amazing Indian dishes he had ever tried. Singapore is a beautiful country with cuisine that is influenced from a diverse set of cultures, including Chinese, Malay, Indian, and Eurasian. Captivated by the melding of cultures and inspired by the distinct flavors from the Indian dish, he was excited to come back stateside to develop a block of tofu that would encapsulate these distinct flavors, and provide a convenient way to enjoy and add protein to a diet.

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Ingredients

• 1 (8oz) package Hodo Indian Spiced Tofu Locate Product

• 2 tbsp coconut oil, melted and divided

• 3 cloves garlic, minced

• 1 inch fresh ginger, peeled and minced

• 1 cup basmati or jasmine rice, soaked for 30 minutes

• 1 bay leaf

• 1/2 tsp salt

• 1/4 tsp ground cardamom

• 1/8 tsp saffron

• 2 cup vegetable broth

• 1/4 cup fresh cilantro or microgreens

• 1/4 red onion, thinly sliced

Instructions

1. Cut the Hodo Indian Spiced Tofu into ½-inch slices, reserving any excess marinade in the package. Line a baking sheet with parchment paper or an air fryer rack with foil. Arrange the tofu with the cut sides down in a single layer and brush with 1 tablespoon of coconut oil. Bake at 400 degrees for 20 minutes or air fry at 370 degrees for 15 minutes, flipping halfway through.

2. Meanwhile, set a pot over medium heat and add the remaining coconut oil, followed by the garlic and ginger. Sauté for 3 to 4 minutes, until aromatic.

3. Rinse and drain the rice through a fine mesh strainer until the water runs clear. Add it to the pot along with the bay leaf, salt, cardamom, saffron, reserved marinade from the tofu, and vegetable broth. Cover the pot, bring to a boil, then reduce the heat to low and gently simmer. Open the lid just a tiny bit to prevent it from boiling over. Alternately, use a rice cooker following the manufacturer’s instructions for long grain white rice.

4. Let simmer for 15 to 20 minutes, until all the liquid is absorbed, and the rice is tender. If the rice is still too firm, add a few tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 10 minutes. Discard the bay leaf and fluff the rice with a fork.

5. Divide the rice between plates and top with equal amounts of tofu, cilantro, and red onion. Enjoy hot.

   Serving suggestion: Round out the meal with your favorite chutney, vegan yogurt sauce, or cucumber salad, if desired.

    
   Notes: For a more affordable alternative to saffron, use ¼ teaspoon of ground turmeric instead.

   Brown basmati rice can be substituted but will take 45 to 50 minutes to cook.

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Indian Spiced Tofu with Saffron Rice

Yield: 3-4

Author: Hodo Kitchen

We are excited to introduce the Indian Spiced Tofu, an extra firm block, marinaded in a fragrant, full-bodied garam masala spice blend.

Ingredients

• 1 (8oz) package Hodo Indian Spiced Tofu LOCATE PRODUCT
• 2 tbsp coconut oil, melted and divided
• 3 cloves garlic, minced
• 1 inch fresh ginger, peeled and minced
• 1 cup basmati or jasmine rice, soaked for 30 minutes
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp ground cardamom
• 1/8 tsp saffron
• 2 cups vegetable broth
• 1/4 cup fresh cilantro or microgreens
• 1/4 red onion, thinly sliced

Instructions

1. Cut the Hodo Indian Spiced Tofu into ½-inch slices, reserving any excess marinade in the package. Line a baking sheet with parchment paper or an air fryer rack with foil. Arrange the tofu with the cut sides down in a single layer and brush with 1 tablespoon of coconut oil. Bake at 400 degrees for 20 minutes or air fry at 370 degrees for 15 minutes, flipping halfway through.
2. Meanwhile, set a pot over medium heat and add the remaining coconut oil, followed by the garlic and ginger. Sauté for 3 to 4 minutes, until aromatic.
3. Rinse and drain the rice through a fine mesh strainer until the water runs clear. Add it to the pot along with the bay leaf, salt, cardamom, saffron, reserved marinade from the tofu, and vegetable broth. Cover the pot, bring to a boil, then reduce the heat to low and gently simmer. Open the lid just a tiny bit to prevent it from boiling over. Alternately, use a rice cooker following the manufacturer’s instructions for long grain white rice.
4. Let simmer for 15 to 20 minutes, until all the liquid is absorbed, and the rice is tender. If the rice is still too firm, add a few tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 10 minutes. Discard the bay leaf and fluff the rice with a fork.
5. Divide the rice between plates and top with equal amounts of tofu, cilantro, and red onion, Enjoy hot.

Serving suggestion

1. Round out the meal with your favorite chutney, vegan yogurt sauce, or cucumber salad, if desired.

Notes

1. For a more affordable alternative to saffron, use ¼ teaspoon of ground turmeric instead.
2. Brown basmati rice can be substituted but will take 45 to 50 minutes to cook.

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