Vegetable Biryani

Vegetable Biryani

YIELD: 4 servings

2 (14-oz.) packages extra-firm tofu
2 carrots
16 pods okra
2 roma tomatoes
8 tsps. almond or corn oil, divided
2 tsps. grated fresh ginger
2 tsps. garam masala*
1 cup vegetable broth
1 cup slivered almonds, roasted

1. Slice tofu horizontally into thirds and drain each third between paper towels fo

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish