Indian Spiced Tofu with Saffron Rice

Yields: 3-4 Servings

Recipe by Bittersweet Vegan

Photo by Colin Price

Food Styling by Emily Caneer

Looking for an easy Indian-inspired tofu recipe that’s bold, satisfying, and weeknight-ready? This one delivers.

Hodo Indian Spiced Tofu is an extra firm, organic plant-based protein marinated in a rich, aromatic garam masala spice blend. Think warm cumin, coriander, and slow-building heat—all infused into every bite. This signature block was inspired by a dish our founder, Minh Tsai, experienced in Singapore—a country known for its diverse Chinese, Malay, Indian, and Eurasian culinary influences. We’ve captured those complex regional flavors in a ready-to-cook tofu that turns everyday meals into something crave-worthy.

This easy tofu recipe pairs Indian Spiced tofu with fragant saffron rice, creating a high-protein vegan dinner that is both comforting and elevated. Because our tofu is uniquely dense and pre-pressed, it bakes or air-fries into a golden, “meaty” texture with no pressing required.

The result? A healthy, plant-based dinner that delivers bold flavor, organic soy nutrition, and weeknight ease. It’s a nutrient-dense meal that brings the innovation of our West Coast kitchen straight to your table.

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Ingredients

• 1 (8oz) package Hodo Indian Spiced Tofu Locate Product

• 2 tbsp coconut oil, melted and divided

• 3 cloves garlic, minced

• 1 inch fresh ginger, peeled and minced

• 1 cup basmati or jasmine rice, soaked for 30 minutes

• 1 bay leaf

• 1/2 tsp salt

• 1/4 tsp ground cardamom

• 1/8 tsp saffron

• 2 cup vegetable broth

• 1/4 cup fresh cilantro or microgreens

• 1/4 red onion, thinly sliced

Instructions

1. Cut the Hodo Indian Spiced Tofu into ½-inch slices, reserving any excess marinade in the package. Line a baking sheet with parchment paper or an air fryer rack with foil. Arrange the tofu with the cut sides down in a single layer and brush with 1 tablespoon of coconut oil. Bake at 400 degrees for 20 minutes or air fry at 370 degrees for 15 minutes, flipping halfway through.

2. Meanwhile, set a pot over medium heat and add the remaining coconut oil, followed by the garlic and ginger. Sauté for 3 to 4 minutes, until aromatic.

3. Rinse and drain the rice through a fine mesh strainer until the water runs clear. Add it to the pot along with the bay leaf, salt, cardamom, saffron, reserved marinade from the tofu, and vegetable broth. Cover the pot, bring to a boil, then reduce the heat to low and gently simmer. Open the lid just a tiny bit to prevent it from boiling over. Alternately, use a rice cooker following the manufacturer’s instructions for long grain white rice.

4. Let simmer for 15 to 20 minutes, until all the liquid is absorbed, and the rice is tender. If the rice is still too firm, add a few tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 10 minutes. Discard the bay leaf and fluff the rice with a fork.

5. Divide the rice between plates and top with equal amounts of tofu, cilantro, and red onion. Enjoy hot.

   Serving suggestion: Round out the meal with your favorite chutney, vegan yogurt sauce, or cucumber salad, if desired.

    
   Notes: For a more affordable alternative to saffron, use ¼ teaspoon of ground turmeric instead.

   Brown basmati rice can be substituted but will take 45 to 50 minutes to cook.

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Indian Spiced Tofu with Saffron Rice

Yield: 3-4

Author: Hodo Kitchen

We are excited to introduce the Indian Spiced Tofu, an extra firm block, marinaded in a fragrant, full-bodied garam masala spice blend.

Ingredients

• 1 (8oz) package Hodo Indian Spiced Tofu LOCATE PRODUCT
• 2 tbsp coconut oil, melted and divided
• 3 cloves garlic, minced
• 1 inch fresh ginger, peeled and minced
• 1 cup basmati or jasmine rice, soaked for 30 minutes
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp ground cardamom
• 1/8 tsp saffron
• 2 cups vegetable broth
• 1/4 cup fresh cilantro or microgreens
• 1/4 red onion, thinly sliced

Instructions

1. Cut the Hodo Indian Spiced Tofu into ½-inch slices, reserving any excess marinade in the package. Line a baking sheet with parchment paper or an air fryer rack with foil. Arrange the tofu with the cut sides down in a single layer and brush with 1 tablespoon of coconut oil. Bake at 400 degrees for 20 minutes or air fry at 370 degrees for 15 minutes, flipping halfway through.
2. Meanwhile, set a pot over medium heat and add the remaining coconut oil, followed by the garlic and ginger. Sauté for 3 to 4 minutes, until aromatic.
3. Rinse and drain the rice through a fine mesh strainer until the water runs clear. Add it to the pot along with the bay leaf, salt, cardamom, saffron, reserved marinade from the tofu, and vegetable broth. Cover the pot, bring to a boil, then reduce the heat to low and gently simmer. Open the lid just a tiny bit to prevent it from boiling over. Alternately, use a rice cooker following the manufacturer’s instructions for long grain white rice.
4. Let simmer for 15 to 20 minutes, until all the liquid is absorbed, and the rice is tender. If the rice is still too firm, add a few tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 10 minutes. Discard the bay leaf and fluff the rice with a fork.
5. Divide the rice between plates and top with equal amounts of tofu, cilantro, and red onion, Enjoy hot.

Serving suggestion

1. Round out the meal with your favorite chutney, vegan yogurt sauce, or cucumber salad, if desired.

Notes

1. For a more affordable alternative to saffron, use ¼ teaspoon of ground turmeric instead.
2. Brown basmati rice can be substituted but will take 45 to 50 minutes to cook.

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