Slow-Cooker Tofu Biryani
- 1 block extra firm tofu, cut into small cubes
- 2 potatoes, sliced
- 2 tomatoes, diced
- 1 onion, sliced
- 6 mushrooms, quartered
- ½ head of cauliflower, in florets
- 2 garlic cloves, minced
- 4 cloves
- 2 bay leaves
- 1 cardamom pod
- 2 cups vegetable broth
- 1 cup basmati rice
- 4 tbsp. yellow curry paste
- 1 tbsp. coconut oil
- 1 tbsp. fermented ginger (I use New Roots Herbal)
- ½ tsp. caraway seeds or cumin seeds
- Handful fresh mint
- Handful fresh coriander
- Fresh lemon juice for topping
- Plain coconut milk yogurt for topping
Drain and press your tofu for 10–15 minutes by wrapping the tofu in clean towels and placing a heavy object on top. Wash the rice and keep to one side.
In a saucepan over medium heat, warm 1 tbsp. of coconut oil. Add the bay leaves, cloves, and caraway seeds, and fry for 1 minute. Add in the onion, garlic, and curry paste, and cook for 2 minutes, until it starts to caramelize.
Then, add the potatoes, mushrooms, and cauliflower, and cook for 2 minutes. Finally, add the tomatoes, rice, mint, coriander, and cardamom pod, and simmer for 3–4 minutes. Turn the heat off.
Cut the tofu into small cubes and lightly spray or grease the bottom of your slow cooker. Transfer everything to the slow cooker, including the tofu, and add the vegetable broth and fermented ginger.
Cook on low for 4–6 hours or on high for 2–3 hours.
Serve with fresh lemon juice and a spoonful of coconut milk yogurt, with a little bit of fresh mint.
Kate D. Bunting
British-Canadian healthy-living and food blogger at “Kate & Zest,” vegan, world traveller... and pretty fancy.