Go Back
+ servings
Tofu Egg Biryani, vegan
Print Recipe
5 from 2 votes

Vegan Egg Biryani

A flavorful vegan "egg" biryani made with tofu instead of eggs, but exactly in the same way a top-class Indian egg biryani would be made. You have to taste it to believe how delicious it is!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 264kcal


For the biryani rice

For the tofu "eggs"


Make the biryani rice

  • Heat the oil in a large pot. Add the bay leaves, both types of cardamom, cloves, cinnamon and caraway seeds to the oil and saute until the bay leaves turn color just slightly.
  • Add the onions and continue to cook, sauteing, until golden spots appear on the onions.
  • Add the ginger garlic paste, saute for about 30 seconds, then add the mint and coriander leaves
  • Stir-fry the mint and coriander. Add the biryani masala and the cashew yogurt.
  • Stir-fry until the yogurt is rather dry, then add the rice and salt to taste. Stir to coat the rice with the masalas, and then add 1 ½ cups of hot water.
  • Let the rice cook on an open flame until most of the water is absorbed. Then cover with a lid, turn the flame to the absolute lowest setting, cover with a lid, and let the rice steam for another 15 minutes.
  • Turn off the stove and let the rice stand for 10 minutes at least before opening.

Make the tofu "eggs"

  • Place all of the tofu egg ingredients except the oil in a bowl. Toss the tofu well with the spices and besan, taking care not to break the tofu.
  • Heat oil in a large skillet or griddle. There should be enough oil to coat the bottom of the pan evenly. Don't worry, if you wait until the oil is heated to the right temperature, the tofu won't absorb the oil. The way to do this is to place a tiny amount of whatever you are frying right into the saucepan. If it sizzles immediately, you are good to go.
  • Place the tofu in the saucepan in a single layer. If the saucepan is too crowded, do it in two batches.
  • Let the tofu cook over medium-high flame until the underside is golden. With a wide spatula, flip the tofu pieces so they cook on all sides.
  • Remove to a paper-towel-lined dish.
  • Add the tofu to the cooked rice and toss gently with a fork to mix. Serve hot.


Calories: 264kcal | Carbohydrates: 33g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 51mg | Potassium: 309mg | Fiber: 3g | Sugar: 2g | Vitamin A: 233IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg