Tofu and raisin rice

Ingredients

For 8 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 2 tbsp vegan butter
• 2 medium onions, thinly sliced
• 2 cups basmati rice
• ½ cup raisins
• 2 garlic cloves for the rice, minced
• 2 tsp grated ginger
• 10 black peppercorns
• 5 green cardamom pods
• 5 cloves
• 2 cinnamon sticks
• 2 star anise
• 2 bay leaves
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp cumin seeds
• ¼ tsp cayenne pepper
• 3½ cups water
• 1½ tsp salt
• 3 tbsp soy sauce
• 1½ tbsp maple syrup
• 1 tbsp lemon juice
• 1 garlic clove for the tofu, minced
• 1 tsp garam masala
• 1 tsp oil for the tofu
• 400 g extra-firm tofu, drained
• 1 medium potato, diced
• 2 cups small cauliflower florets
• 1 cup green beans, cut into pieces
• 1 tbsp oil for the vegetables
• 1 cup toasted cashews
• ½ cup fresh coriander
• ¼ cup desiccated coconut

Step-by-step method

1. Slice the onions and cook in vegan butter over medium-low heat for about 45 minutes, stirring, until caramelised. Meanwhile, soak rice for 20 minutes and drain.
2. Heat the oven to 200°C. Mix soy sauce, syrup, lemon, garlic, garam masala and oil allocated to tofu. Coat diced tofu and marinate for 20 minutes while preparing vegetables.
3. Bake tofu on a lined tray for 40 minutes, turning halfway. Chop potato, cauliflower and green beans, coat with oil and roast separately for about 20 minutes until tender.
4. Remove onion from the pot. Add raisins, rice garlic and ginger, whole and ground spices and toast for 1 minute. Return onion and add rice, water and salt.
5. Bring to a boil, cover and simmer for 20 minutes. Turn off the heat and leave covered for 5 minutes.
6. Fluff rice and fold in tofu, vegetables, cashews, coriander and coconut. Remove cinnamon, star anise and bay before serving.