Vegetable Biryani

FM Staff

YIELD: 4 servings

2 (14-oz.) packages extra-firm tofu
2 carrots
16 pods okra
2 roma tomatoes
8 tsps. almond or corn oil, divided
2 tsps. grated fresh ginger
2 tsps. garam masala*
1 cup vegetable broth
1 cup slivered almonds, roasted

1. Slice tofu horizontally into thirds and drain each third between paper towels for 30 minutes. Meanwhile, peel carrots and cut into very small dice. Slice okra into small pieces, discarding both ends. Seed and dice tomatoes. Heat 4 tsps. oil in a large (preferably non-stick) skillet. Add carrot; cover and cook on medium to medium-low heat, stirring occasionally, until almost soft. Add okra, tomato, ginger, garam masala and broth; cook uncovered, stirring occasionally, 5 to 8 minutes or until okra is soft. Remove vegetable mixture and set aside.
2. Cut tofu into 1-inch cubes. Heat remaining 4 tsps. oil in skillet and add tofu; cook on medium heat until golden brown. Return vegetables to pan and add almonds. Stir gently to mix; heat until vegetables are warm throughout. Serve with cooked basmati rice dressed with almond oil and lemon juice, if desired. *Garam masala: If you can't source this Indian spice mixture, make your own. Combine these ground spices: 1¹⁄4 tsps. cardamom, 1¹⁄4 tsps. black pepper, 1¹⁄4 tsps. cumin, 1 1⁄4 tsps. coriander, ¹⁄2 tsp. cinnamon, 1⁄4 tsp. cloves and 1⁄4 tsp. nutmeg. yield: about 2 Tbps.

Recipe and photo by the Almond Board of California