Looking for a hearty and flavorful one-pot recipe? I’ve got you covered.
This quinoa biryani is a full meal in itself! It comes with caramelized onions, smoky tofu, and is infused with Indian spices. It’s not too spicy thanks to the addition of yogurt that tempers the spices. It’s easy, flavorful and loaded with plant protein! Time to turn on your Instant Pot!
The tofu marinade is the most important part of the recipe since it will also infuse the quinoa with a ton of flavor. Non-dairy yogurt makes the base, you can use coconut, almond, or soy yogurt, it doesn’t really matter.
Then you add the spices: garam masala, ground chili, turmeric, and fenugreek. A pinch of smoked paprika and a few drops of liquid smoke gives the dish a comforting smoky flavor. Finally, to add freshness you stir in freshly chopped mint, cilantro, ginger, and a squeeze of lime juice.
The next step is to coat the tofu with the marinade and let it marinade for at least 1 hour. I usually prepare the tofu the day before so it has time to absorb all the flavors of the marinade.
To cook the biryani, start by caramelizing onions with the Instant Pot on sauté mode. Make sure to slice your onions very thinly so they cook and caramelize faster. Once your onions are golden brown, set aside and sautée the marinated tofu for just a few minutes, you don’t want it to brown.
Finally, you add the quinoa with some aromatics: bay leaf, cinnamon stick and a couple of cardamom pods. Cover with water and pressure cook for 1 minute! To give the biryani a nice sweetness I also added some raisins and diced bell peppers. You could add carrots, mushrooms, zucchini, or even chopped dates, this recipe is versatile!
For the toppings, I went with fresh cilantro (or you can use parsley), crunchy red onions, lime, peanuts, and a dollop of coconut yogurt. Except maybe a salad on the side, there is no need for anything else, this tofu biryani is complete in itself. You get carbs from the quinoa, protein from the tofu and some healthy fats from the yogurt.
I hope you will love this one-pot quinoa biryani! It reheats beautifully (feel free to double the recipe!) and can even be eaten cold as a salad. It’s smoky, nutritious, and each serving boasts 15g of protein!
Let me know in the comments if you try this recipe!
Instant Pot Smoky Tofu Quinoa Biryani
Quinoa biryani infused with Indian spices. Served with smoky tofu and caramelized onions. A flavorful and hearty one-pot dish!
- Yield: 4 1x
- 7 ounces (200g) extra firm tofu
- 1/2 cup (120ml) non-dairy yogurt
- 1 tbsp ginger paste
- 2 cloves garlic, minced
- 1 tbsp freshly chopped cilantro
- 1 tbsp freshly chopped mint
- 2 tbsp (30ml) lime juice
- 1 tbsp garam masala
- 1 tsp dried fenugreek leaves
- 1/2 tsp ground chili powder
- 1/4 tsp smoked paprika
- 1/8 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp liquid smoke (optional)
- 2 tbsp (30ml) oil
- 2 onions, finely sliced
- 1 tbsp (15ml) oil
- 1 red bell pepper, diced
- 1 and 1/2 cup (255g) quinoa (I used tricolor quinoa)
- 2 and 1/3 cup (550ml) water
- 2 tbsp raisins
- 2 green cardamom pods, crushed
- 1 cinnamon stick
- 1 bay leaf
- 1/4 tsp salt
- Cut the tofu into 1-inch cubes. In a large bowl, combine the non-dairy yogurt, ginger paste, minced garlic, cilantro, mint, lime juice, garam masala, fenugreek, ground chili, smoked paprika, cinnamon, salt, and liquid smoke. Mix until well combined. Add the tofu and stir to coat with the marinade.
- Cover the bowl with plastic film and let marinate in the refrigerator for at least 1 hour, or preferably overnight.
- Turn on the Instant Pot on Sauté mode. Once hot, add the oil and onions. Fry the onions until they turn golden brown and caramelize, about 7-10 minutes. Remove the onions from the Instant Pot, transfer to a plate and set aside.
- Heat another tablespoon of oil in the Instant Pot. Add the marinated tofu and red bell peppers, and sauté for about 5 minutes, stirring regularly to prevent the tofu from sticking. Turn the sauté mode off.
- Add the caramelized onions, quinoa, water, raisins, cardamom pods, cinnamon stick, bay leaf, and salt on top of the sautéed tofu. Close the lid and pressure cook on manual for 1 minute. After 1 minute, let the pressure release naturally, this should take around 10 minutes. Remove the lid and fluff the quinoa with a fork.
- Serve immediately topped with fresh cilantro, lime, and/or a dollop of non-dairy yogurt.
If using firm tofu: place the tofu on a few sheets of kitchen paper towel. Top with another layer of paper towels and place a weight on it (iron skillet for example). Let the tofu sit for at least 30 minutes to remove excess moisture.
- Serving Size: 1
- Calories: 428
- Sugar: 7.1g
- Fat: 17.2g
- Carbohydrates: 55.1g
- Fiber: 7.1g
- Protein: 15.6g