Easy Lazy Vegan Biryani with Crispy Tofu and Panko Crunch
A weeknight shortcut biryani: fragrant turmeric basmati rice, crispy pan-fried tofu and a tomato, mushroom and greens masala, finished with a garlicky panko crunch instead of the traditional sealed-pot dough. Vegan, high-protein and on the table in about 45 minutes.
Ingredients
Fragrant Turmeric Rice
- 1½ cups basmati rice rinsed until the water runs clear
- 2 tablespoons oil or vegan butter
- 1 large onion thinly sliced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 3 green cardamom pods lightly crushed, optional
- 1 bay leaf optional
- 2¾ cups vegetable broth or water
- 1 teaspoon salt less if using salted broth
Crispy Tofu
- 14 oz extra-firm tofu pressed and cubed
- 2 tablespoons cornstarch
- 1 teaspoon garam masala
- ½ teaspoon chili powder or smoked paprika
- ½ teaspoon salt
- 2 tablespoons oil for pan-frying
Tomato Mushroom Masala
- 1 tablespoon oil
- 8 oz mushrooms sliced
- 1½ cups cherry tomatoes halved, or 2 chopped tomatoes
- 2 tablespoons tomato paste
- 1 to 2 tablespoons curry paste optional, such as tikka masala or korma paste
- ½ teaspoon garam masala
- 3 cups greens spinach, kale or chard
Panko Crunch
- ½ cup panko breadcrumbs gluten-free if needed
- 1 tablespoon oil or vegan butter
- ¼ teaspoon garlic powder
- 1 pinch salt
To Serve
- fresh cilantro and mint
- lime wedges
- vegan yogurt optional
Instructions
Make the turmeric rice
- Heat the oil in a wide pot over medium heat. Add the sliced onion and cook for 8 to 10 minutes, stirring often, until soft and golden. Set aside a spoonful of the browned onions for topping if you like.
- Add the cumin seeds, cardamom and bay leaf and cook for 30 seconds. Stir in the garlic and ginger for 1 minute, then the turmeric and garam masala for 30 seconds more, until fragrant.
- Add the rinsed basmati and stir gently for 1 minute to coat every grain. Pour in the broth and salt, bring to a boil, then cover, lower the heat and simmer for 12 to 15 minutes until the liquid is absorbed. Rest, covered, for 5 minutes, then fluff with a fork.
Crisp the tofu
- While the rice cooks, toss the tofu cubes with the cornstarch, garam masala, chili powder and salt until coated.
- Heat the oil in a large skillet over medium-high heat. Pan-fry the tofu in a single layer for 8 to 10 minutes, turning every couple of minutes, until golden and crisp on all sides. Set aside.
Make the masala
- In the same skillet, add the oil and mushrooms and cook for 5 minutes until browned. Add the tomatoes and cook until they start to burst.
- Stir in the tomato paste, curry paste and garam masala and cook for 1 to 2 minutes until it darkens slightly. Add a splash of water if it sticks. Fold in the greens until just wilted, then stir the crispy tofu back in.
Make the panko crunch
- In a small pan over medium heat, toast the panko with the oil, garlic powder and salt, stirring constantly, for 2 to 3 minutes until golden. Watch closely: it burns fast.
Assemble
- Spoon the turmeric rice into bowls or a serving dish, top with the tofu masala, then scatter over the panko crunch, the reserved onions, cilantro and mint. Serve with lime wedges and vegan yogurt.
Notes
Layered version: Layer half the rice, all the masala and the rest of the rice in the pot, cover tightly and warm on low heat for 10 minutes so the flavors steam together. Add the panko just before serving so it stays crunchy.
Store the panko separately and add it fresh to leftovers.