Mouthwatering Vegan Pakistani Brunch Feast: Spiced Chana Masala & Coconut-Almond Tofu Biryani

Allergens

Nuts (almond), Soy (tofu)

Ingredients

• 1 cup chana masala mix
• 2 cups water
• 16 oz firm tofu, cubed
• 1/2 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 2 cups basmati rice
• 1 large onion, chopped
• 2 tomatoes, diced
• 3 cloves garlic, minced
• 1
• inch piece ginger, grated
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp cayenne pepper
• 1 tsp turmeric
• 1 tsp garam masala
• Salt to taste
• Fresh cilantro, for garnish

Instructions

1. In a large pot, combine chana masala mix, water, and cubed tofu bring to a boil. Reduce heat and simmer until the sauce thickens and tofu is fully cooked. In another pot, cook basmati rice according to package instructions. Heat oil in a pan over medium heat, add onions, garlic, and ginger sauté until onions are translucent. Add cumin seeds, coriander seeds, cayenne pepper, turmeric, and garam masala stir well. Incorporate tomatoes into the spice mixture, and cook for 3 4 minutes. Combine cooked rice with the spiced onion mixture, stirring gently to blend flavors. Add almond flour and shredded coconut to the tofu and chana masala mix simmer for another 2 minutes until thickened. Serve the Chana Masala over the Coconut Almond Tofu Biryani, garnishing with fresh cilantro.

Chef’s Insight

The blend of spices and textures create an unforgettable dining experience.

Notes

Adjust spice levels to personal preference; serve with naan or roti for a complete brunch experience.