Vegan

Tikka Masala Rice Bake with Crispy Tofu

Tikka masala rice bake with crispy tofu is a super quick, one-pot meal using a simple tikka masala sauce for an easy dinner that’s full of flavor. Even the rice cooks right in the baking dish! Gluten-free, options for soyfree and nutfree

tikka masala rice in the baking pan after baking and fluffing

This tikka masala rice uses a simple, 2-step process. You add the aromatics and some torn tofu in the baking dish, sprinkle some spices on top, and bake. Then take, that out of the oven, add all of the sauces along with the rice, water and veggies, mix, and bake again.

No standing around sautéing needed! It has a very low active cooking time, once you have all the spices all ready to go.

plate of tikka masala rice with a spoon in it

Like in many of my Indian recipes, I use dried fenugreek leaves here. The dried fenugreek leaves in this recipe add that very authentic tikka masala flavor, but if you don’t have the fenugreek leaves, you can use some extra ground coriander and a bit of ground mustard.

I would highly recommend getting some dried fenugreek leaves, if possible, though. They’re available on Amazon or in Indian stores. Lots of Indian stores deliver, as well. You will be using fenugreek in a lot of my recipes, if you cook a lot of Indian food from the blog.

close-up of tikka masala rice in the baking pan after baking and fluffing

Why You’ll Love Tikka Masala Rice

one-pan recipe with very little active cooking time
2-step recipe is full of flavor!
rice, tofu, and veggies all cook in a single pan
authentic tikka masala flavor with so much less work
naturally nut-free and gluten-free with easy soy-free options

plate of tikka masala rice topped with yogurt and cilantro

More Rice Bakes

Baked Chana Pulao
Baked Tawa Pulao
Baked Mushroom Rice
Baked Kitchari Casserole
Unstuffed pepper casserole
Tex mex rice bake

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Vegan

Summer Spinach Salad with Chickpea Olive Crumble

A fully loaded, flavor packed, protein rich summer spinach salad with an umami-packed crisp chickpea hemp seed olive crumble, nutrient dense greens, and creamy, vibrant tahini lemon dressing. A perfect hot weather dinner. (23g protein and 15g fiber per serving, (gluten-free, soy-free, nut-free, high protein)

This is a fantastically hearty summer spinach salad. It has so many textures and flavors, and it has 80 grams of protein for the entire salad. That’s 20 grams of protein per serving. For a salad!

There is protein from the chickpeas, from the hemp seeds, and from the nutritional yeast in the chickpea crumble. There’s also protein from the tahini in the dressing, the non-dairy yogurt (depending on the brand), as well as a little protein from the greens that you use in the salad. You can amp up the protein even more by sprinkling it with some hemp seeds before serving or adding some of my tofu bacon bits, or other high protein toppings.

fork taking a bite of summer spinach salad with chickpea olive crumbles

The salad has this creamy texture from the dressing, the crunch from the fresh veggies, and crispiness from the chickpea crumbles, which we bake until they’re crispy-crunchy. The umami comes from the olives and the sun-dried tomato, and the refreshing, fresh flavor comes from lemon zest, the cucumbers, and any other crunchy veggies and greens.

It’s just a fabulous combination of flavors and textures. The combination of tahini and yogurt helps mellow tahini’s strong flavor and makes for a rich, creamy dressing.

Why You’ll Love this Summer Spinach Salad

incredible combination of flavors and textures! Crunchy veggies, creamy dressing, and savory, crisp chickpea-olive crumble.
easy to make in about 30 minutes
packed with veggies and protein
naturally gluten-free, soy-free, and nut-free