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Tikka Masala Rice Bake Recipe

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3.9 from 29 reviews

Tikka Masala Rice Bake is a flavorful one-dish meal that combines aromatic spices, tender tofu, and vibrant vegetables baked with fragrant basmati rice. This comforting, vegan-friendly casserole inspired by Indian tikka masala offers a deliciously spiced, savory experience with a crispy tofu topping and creamy tomato yogurt sauce.

Ingredients

Vegetables and Tofu

  • 1 cup chopped red onion
  • 1 hot green chili (such as Serrano, finely chopped, or use Indian or Thai chilies, or jalapeño)
  • 1/2 to 1 cup chopped bell pepper (a mix of red and green recommended)
  • 7 ounces firm or extra firm tofu (pressed at least 10 minutes, torn into bite-sized pieces)
  • 1 cup frozen vegetables (or other chopped vegetables of choice)

Spices and Seasonings

  • 2 teaspoons oil (divided)
  • 1 to 2 teaspoons garam masala
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt (plus 1/4 to 1/2 teaspoon additional salt)
  • 3 teaspoons Kashmiri chili powder (or paprika)
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 teaspoons dried fenugreek leaves (kasuri methi)

Wet Ingredients

  • 8 ounces tomato puree (or passata or unseasoned tomato sauce, not paste)
  • 1 tablespoon ginger garlic paste
  • 1/4 cup non-dairy yogurt
  • 1 1/2 cups water or stock (or use a mix of coconut milk and stock)

Grain and Garnishes

  • 1 cup Indian long grain white basmati rice (washed)
  • Cilantro, lime juice, and pepper flakes (for garnish)

Instructions

  1. Prepare and Preheat: Chop all vegetables and press and tear the tofu into pieces if not done already. Lightly grease a 9×11-inch or similar-sized baking dish with 1/2 teaspoon oil. Preheat your oven to 400°F (205°C). Arrange the chopped red onion, green chili, and bell pepper on one side of the baking dish. Place the torn tofu on the other side.
  2. Season and Toss: Drizzle the remaining oil over the onion and tofu. In a small bowl, combine garam masala, garlic powder, onion powder, salt, Kashmiri chili powder, cayenne, and dried fenugreek leaves. Sprinkle half the spice mix onto the onion side and the other half onto the tofu side. Toss gently to coat each side with spices, keeping onion and tofu separate in the dish.
  3. Bake Vegetables and Tofu: Bake for 14 to 18 minutes until the tofu turns slightly crisp and onions begin to golden. Stir the tofu and onions occasionally if any side appears to scorch, ensuring even cooking.
  4. Mix Sauce and Rice: Remove the baking dish from the oven. Transfer tofu to a bowl. To the baking dish, add tomato puree, ginger garlic paste, non-dairy yogurt, and 1/4 to 1/2 teaspoon salt. Mix well, then stir in water or stock mixture. Add the washed basmati rice and frozen vegetables, mixing evenly with a spatula. Optionally, return some tofu to the top or keep it separately for crispness.
  5. Bake Rice Casserole: Lightly cover the baking dish with parchment paper. Bake the mixture for about 25 minutes or until rice is tender to your liking. You may need up to 30 minutes depending on your oven and pan.
  6. Finish and Serve: Remove from oven and let sit for 1–2 minutes. Fluff the rice with a fork or spatula. Top with the crisped tofu. Garnish with fresh cilantro, lime juice, and pepper flakes. Optionally drizzle extra non-dairy yogurt. Serve hot with raita dip, pickled onions, or mango chutney for a complete meal.

Notes

  • Pressing tofu is essential to remove excess moisture and achieve a better texture.
  • Kashmiri chili powder adds color and mild heat; substitute with paprika for milder flavor.
  • Non-dairy yogurt keeps the dish vegan and adds creaminess; coconut or soy yogurt works well.
  • For extra crispy tofu, bake it separately while the rice cooks.
  • Adjust chili and cayenne quantities to control the heat level according to your preference.
  • This dish pairs wonderfully with raita, mango chutney, or pickled onions for additional flavor contrasts.

Find it online: https://justsosavory.com/tikka-masala-rice-bake-recipe/