NUTRITION

SERVINGS

INGREDIENTS

4 oz extra firm tofu

0.5 cup non-fat Greek yogurt

0.25 cup canned chickpeas

0 cup cooked basmati rice

0.5 cup frozen green peas

0.5 cup cauliflower florets

0.25 cup red onion

0 tsp avocado oil

1 tsp turmeric powder

1 tsp garam masala

1 tsp ginger paste

1 tsp garlic paste

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a medium bowl, whisk together the Greek yogurt, ginger paste, garlic paste, turmeric, and garam masala.

• 3

  Toss the tofu cubes in the yogurt mixture and let marinate for at least 10 minutes.

• 4

  Heat avocado oil in a large non-stick skillet over medium heat and sauté the sliced red onions until they are golden brown and crispy.

• 5

  Remove the onions from the skillet and set aside on a paper towel.

• 6

  In the same skillet, add the cauliflower florets and chickpeas, sautéing for 5 minutes until the cauliflower begins to soften.

• 7

  Add the marinated tofu and any remaining yogurt sauce to the skillet, stirring gently to combine with the vegetables.

• 8

  Stir in the green peas and cooked basmati rice, then season with sea salt and black pepper.

• 9

  Cover the skillet with a lid and reduce heat to low, allowing the biryani to steam for 5 minutes so the flavors meld together.

• 10

  Garnish the dish with the reserved crispy onions and fresh cilantro before serving.