Name: Tofu Tikka Masala Pulao | Tofu Tikka Pilaf
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 cup – Basmati Rice; 2 medium – Onion diced; 1/2 cup – Vegan yogurt; 300 gms – Herbed tofu or plain tofu or paneer as a substitute; 3/4 cup – Frozen peas; 1 cup – Red bell pepper diced; 1 cup – Green bell pepper diced; 2 – Green chilly chopped; 1/2 tsp – Ginger paste; 6 cloves – Garlic minced; 1 tsp – Cumin powder; 1 tsp – Turmeric powder; 1 tsp – Coriander powder; 1 tsp – Garam masala powder; 1 tbsp – Kashmiri red chilly powder; 1 tbsp – Dry Kasuri methi; 2 tbsp – Mustard oil; 2 tbsp – Refined oil; 1 – Bayleaf; 1 tsp – Cumin seeds; 1 tbsp – Coriander leaves Salt

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Tofu Tikka Masala Pulao | Tofu Tikka Pilaf is a vegan pulao that is similar to paneer pulao. We need warm spices and recipes to keep us cozy during this cold or rainy weather. Indian food fits the bill so perfectly. It’s easy to understand once you bite into it!

Those who like vegan & vegetarian recipes can join my Facebook group World Best Vegetarian & Vegan Recipes.

Those of you who have been reading our blog for some time already know that we make videos for each recipe on our YouTube channel.

I don’t mind tofu far more than I enjoy paneer, which is why I think this is the issue with most Indians. We are so used to eating tofu and paneer, we always select them. Vegan tikka masala, which has been wildly popular both in the British and Indian markets for decades, uses tofu instead of chicken.

Why would someone eat tofu when they could eat paneer instead? Okay, that might be just my Indian heritage talking but paneer is tastier or maybe I am just biased. But lately, I have become a little lactose intolerant and I think tofu will be a great substitute for me as now I have to be on fewer dairy products.

A very aromatic and flavorful dish was created by combining these two cuisines. A deep flavor and rich texture await you in this tofu tikka masala pulao-but it’s light enough to keep you going (or at least help you squeeze in a comfy Netflix marathon).

Instinctively you know this recipe is good: it’s totally scrumptious, healthy, and makes excellent leftovers. Although it’s simple to make, this dish will make you feel good about your culinary skills.

You may also like some other recipes on my blog – Some other paneer recipes you will like on my blog – Paneer Butter Masala Restaurant Style, Palak paneer paratha (Spinach Cottage Cheese Paratha), Tandoori Paneer samosa (Best Samosa Recipe), Paneer Capsicum In Tomato Gravy

Sharing is caring! LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!

Tofu Tikka Masala Pulao | Tofu Tikka Pilaf is a vegan pulao that is similar to paneer pulao. We need warm spices and recipes to keep us cozy during this cold or rainy weather. Indian food fits the bill so perfectly. It’s easy to understand once you bite into it!

Besides being vegan, tofu is also not allergic. It is an important component in Thai cuisines and can be used in many dishes simply as is. I guarantee how much you will love this recipe no matter whether tofu is your favorite food or not.

This tofu tikka masala recipe has been simplified by using only easy-to-find spices you can find at most grocery stores as well as minimizing prep time. These tikka masalas are dyed orange-red with Kashmiri red chili powder.

My favorite way to use extra-firm tofu in recipes is by pressing it with something heavy for a few minutes before using it. It’s a personal preference but I find it works well in Indian cooking.

Rice dish Paneer Pulao is delicious and easy to prepare in under 30 minutes, making it an excellent lunchbox option.

For this tofu tikka masala pulao, I am taking inspiration from the gravy dish Paneer Butter Masala Restaurant Style I recently posted on my blog. It is quite a popular recipe, which I hope you enjoy as much as I do.

About Tofu Tikka Masala Pulao | Tofu Tikka Pilaf

The Hindu diet in India is mostly vegetarian. Recipes include grains and legumes, vegetables, and soy products. This recipe merges rice grains with aromatic spices, and your home will be filled with a heavenly aroma. It only takes about less than 30 minutes to make, and you’ll thoroughly enjoy this dish.

It is made with garlic, cayenne pepper, turmeric, garam masala, cumin, and paprika which are quite a few of the spices that make this dish perfect. The key to a good result is to make your tofu well pressed, regardless of whether you have a few spices on hand. You can still make it without a few of them.

Rest you just need good quality basmati or jasmine rice and vegan yogurt. I have used greek vegan yogurt and it turned out very delicious along with some veggies like bell peppers and onions cubes. These tikka masalas are dyed orange-red with Kashmiri red chili powder.

In this pulao, I opted not to steam the vegetables along with the rice; instead, I sauteed them separately, then added them to the rice after it was cooked. It is possible to still create a flavorful dish by freezing the tofu, thawing it, and then gently pressing it again.

The mild and firm Indian cheese paneer is a favorite vegetarian protein in India, but it’s hard to find it here in the states or Canada. I designed a veggie tikka masala pulao recipe that uses tofu, a more widely available plant-based protein. Well if you can prepare this recipe with paneer if you find them in Walmart or Loblows.

This Tofu Tikka Masala Pulao | Tofu Tikka Pilaf is

Spicy
Vegan
Warm
Rich
Comforting
Slightly sweet
Flavorful
Gluten-Free
Restaurant Quality

Check out the Tofu Tikka Masala Pulao | Tofu Tikka Pilaf Video Recipe :

Ingredients

1 cup – Basmati Rice
2 medium – Onion diced
1/2 cup – Vegan yogurt
300 gms – Herbed tofu or plain tofu or paneer as a substitute
3/4 cup – Frozen peas
1 cup – Red bell pepper diced
1 cup – Green bell pepper diced
2 – Green chilly chopped
1/2 tsp – Ginger paste
6 cloves – Garlic minced
1 tsp – Cumin powder
1 tsp – Turmeric powder
1 tsp – Coriander powder
1 tsp – Garam masala powder
1 tbsp – Kashmiri red chilly powder
1 tbsp – Dry Kasuri methi
2 tbsp – Mustard oil
2 tbsp – Refined oil
1 – Bayleaf
1 tsp – Cumin seeds
1 tbsp – Coriander leaves Salt

Tofu – We’ve already discussed a few of the reasons why I enjoy tofu in this recipe, but we should also talk about how it’s loaded with all of the amino acids your body needs, low in calories, and high in protein.

Garam Masala – This special spice blend usually consists of cumin, coriander, cardamom, cinnamon, nutmeg, bay leaves, pepper, fennel, mace, and dried chilies.

You can find garam masala in most grocery stores, but you can also buy it online. It’s full of flavor and a serious time-saver, as you don’t have to measure each spice separately.

Additional spieces – In addition to traditional Indian spices such as turmeric and red chili powder, I also added them as natural colors to the sauce and to add more flavor.

Ginger and garlic – They add freshness and vitality to the masala gravy.

Greek yogurt – I lightened up the recipe by using Greek yogurt. The creaminess and body of Greek yogurt are crucial to the sauce. If you are vegan, switch out the yogurt for a dairy-free option or use coconut cream to thicken the sauce instead.Though if not vegan you can use plain yogurt too.

Vegetables – It’s quite common to find bell peppers and onions in tikka masala dishes. In this recipe I increased the vegetable content.

How To Make Tofu Tikka Masala Pulao | Tofu Tikka Pilaf With Photo:

Soak rice for 30 minutes then drain out excess water. keep it aside. .Boil 2 cups of water, add rice. Boil the rice till 80% is done. Keep aside.
Take a bowl, add vegan yogurt, Kashmiri red chilly powder, salt, cumin powder, coriander powder, garam masala powder, turmeric powder, mustard oil, dry Kasuri methi, and ginger paste. Mix everything nicely.
To the spices, paste adds tofu, red bell pepper, green bell pepper. Coat them with the spices paste. Keep it aside.
On medium heat, take a kadhai add refined oil, add bay leaf, cumin seeds. Let them crackle.
Add minced garlic cloves. Stir for 30 secs till the raw smell goes away. Add diced onions and frozen peas. Fry till a little translucent.
Add the marinated tofu. Give it a nice mix. Cook for 5 minutes.
Now add the boiled rice that we prepared earlier. Give it a nice mix. Cover the Kadhai for 10 minutes. Add some coriander leaves.
Take it out in a bowl. Ready to be served.

Important Suggestion To Keep In Mind

You should marinate the tofu for at least 2 hours, if not even more so that it soaks up the flavors really nicely.
Whether you purchased tofu or prepared it at home, press out the water and cut it into pieces.
Using normal yogurt will result in the tofu cubes losing water, which won’t make for a good result. You must use thick yogurt for marinating the tofu cubes.
Alternatively, pan-frying the cubed tofu will work if you are in a hurry. However, baking the tofu will impart maximum flavor.

Serving Suggestions

You can serve Tofu Pulao on its own or with Raita such as Boondi Raita, Cucumber Raita, Palak Raita, Burani Raita, or Raita of your choice.

This dish also pairs well with Indian dishes like Rajma Masala, Dum Aloo, Paneer Butter Masala, etc.

Storage Suggestions

When stored properly in an airtight container, this Pulao will last about 2-3 days in the refrigerator. You can reheat it in a skillet or microwave before serving.

It may be necessary to sprinkle a little water on the top while reheating the Pulao if it has become dry.

Frequently Asked Questions

Can you make it in a pressure cooker?

It is possible to make tofu pulao in a pressure cooker as well. The steps are the same, but you need to cook the rice in the cooker instead of on a stovetop for about 1 whistle on high and one on low.

It’s important to use soft and fresh tofu, as cooked tofu will become harder and chewier with the pressure of the cooker. Remove the pressure cooker immediately for a natural release.

Can we make it with Brown Rice?

In order to make a healthier variant of tofu pulao, you can use brown rice instead of white rice. Simply substitute brown rice for white, and use 2 and 12 cups of water, and follow the rest of the recipe.

Which vegetables can be added to this Pulao?

It can be made with carrots, green beans, corn kernels, baby corn, mushrooms, beans, cauliflower, broccoli, etc.

What can we substitute rice with?

Broken Wheat, Couscous, Quinoa, etc, can also be used in place of Brown Rice, but make sure that the water ratio and cooking time are different for each of them.