Indian Butter Tofu

Peel and dice the carrot(s). Peel and dice the onion(s). Heat 1 tsp (2 tsp) vegetable oil in a small saucepan over medium-high heat. Add diced carrot and just half the diced onion. Cook until softened, 3 to 5 minutes. Add basmati rice, 1 cup (2 cups) water, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 13 to 15 minutes.

Peel and slice the garlic. Peel and mince the ginger. Trim, deseed, and dice the jalapeño(s). Slice green beans into rounds, about ¼ inch thick. Drain tofu and cut into 1 inch cubes.

Melt butter in a large skillet over medium-high heat. Add remaining diced onion, sprinkle with salt, and cook, stirring occasionally, until well browned, 6 to 8 minutes. Add sliced garlic, minced ginger, curry powder, and a pinch of salt and pepper. Cook until fragrant, about 1 minute. Add tomatoes, reduce heat to low, and cook until sauce is slightly thickened, 5 to 7 minutes.

Once the sauce has thickened, carefully transfer to a blender. Add coconut milk and turbinado sugar and blend until smooth. Return sauce to the skillet, sprinkle with salt and pepper, and add cubed tofu. Gently stir, and bring sauce to a simmer over medium heat. Cover and cook until tofu is hot, 3 to 5 minutes. TIP: Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing.

Add diced jalapeño and sliced green beans to the cooked basmati rice. Fluff the vegetable biryani with a fork until well combined.

Divide the vegetable biryani between large plates. Serve with Indian butter tofu and mango chutney. Bon appétit!