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

Continue reading: Tikka Masala Rice Bake with Crispy Tofu

The post Tikka Masala Rice Bake with Crispy Tofu appeared first on Vegan Richa.

Vegan

Vegetable Hakka Noodles – 1 Pot Indo Chinese Noodles

Indo Chinese Hakka Noodles are packed with peppers, onions, cabbage and carrots in a simple, flavorful sauce. A perfect one-pan noodle stir fry or entree. (nut-free with easy soy-free and gluten-free options)

Hakka noodles in the pan after garnishing with scallions

Hakka noodles are a type of noodle made with wheat flour, but you can use this same sauce and veggie combination with similar noodles, like ramen or soba, if you can’t find Hakka noodles. Use Hakka noodles to make this Indian Hakka noodles!

Indo Chinese food is a big category of its own in Indian cuisine. There are several dishes that make up the cuisine. The dishes are known for being heavily influenced by chinese dishes and then they are amped up with additions like garlic, ginger, green chile, spices and more.

fork taking a bite from a bowl of Hakka noodles

Hakka noodles are a staple side that goes well with any of the Indo Chinese veggie mains like Cauliflower gobi Manchurian (also in book 1), or chilli tofu paneer. To make this into a meal, add some baked tofu or your favorite vegan meat substitute marinated in soy sauce, minced ginger, and garlic.

I like to make these Hakka noodles with peppers, onion, carrots and cabbage and any other veggies that I have. The sauces used are pantry friendly, some soy sauce, vinegar and Sambal oelek.

Hakka noodles are super easy, 1-pot, peppery and a great light weeknight meal! If you make these, do let me know in the comments and rate the recipe.