185 grams basmati rice (uncooked & rinsed)
1 tablespoon canola oil
1/2 teaspoon cumin seed (whole)
1 onion (finely chopped)
1 red pepper (chopped)
134 grams frozen peas
2 tablespoons gingerroot (minced)
252 grams pressed tofu (or chopped extra firm, cut into 1/2 inch pieces)
118 milliliters reduced sodium vegetable broth
2 teaspoons Garam Masala
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (or dried chilies, optional)
2 bay leaves
2 tablespoons tomato paste
28 grams golden raisins (garnish)
unsalted cashews (garnish)
cilantro (chopped, garnish)
vegan yogurt (Plain, garnish)

Place the rinsed rice in a medium bowl. Add enough cold water to cover the rice. Let stand for 10 minutes.
Meanwhile, heat the oil in a large non-stick skillet on medium-high heat. Add the cumin seeds; cook and stir for 30 seconds to gently toast the seeds.
Stir in the onion and ginger, cooking for about two minutes and stirring constantly. Add in the red pepper and peas. Stir and cook for 5 minutes.
Add in the remaining spices (garam masala, cumin, turmeric, black pepper and cayenne pepper) followed by the cubed tofu. Stir.
Drain the rice and add it to the vegetable mixture. Pour in the vegetable broth and drop in 2 bay leaves into the pot. Add in the tomato paste and stir. Bring to a gentle boil and cover. Simmer on low heat for 20 to 30 minutes (or until the rice is tender and the liquid is absorbed). Remove from heat and let stand for 5 minutes.
Garnish with golden raisins, 1/2 cup of raw, unsalted cashews and cilantro. Serve with vegan yogurt.

Retsept siit: https://thefigtreeblog.com/2015/01/indian-spiced-briyani-tofu.html