Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Chunky Tofu Spiced Rice

Chunky Tofu Spiced Rice
Chunky Tofu Spiced Rice

Tofu is so versatile, and this is one of our favourite tofu dishes yet! We've fused it with Indian-inspired flavours to create a gorgeous rice dish that is sure to impress at any occasion. Try it with our Chilli & Garlic Naan for an epic Indian-inspired feast.


Before you start

Preheat the oven to 220ÂșC, fan setting | Large saucepan with lid | Tofu press | Large deep baking tray | Mixing bowls | Bowl | Kettle boiled | Colander


For the rice

  • 300g Thai jasmine rice, washed
  • 50g vegan butter
  • 1 vegetable stock pot
  • 600ml water
  • 1 large block of firm tofu, pressed
  • 1 lemon
  • 2 bay leaves
  • 3 tbsp mild curry powder
  • 3 tbsp red curry paste
  • 1 tsp ground turmeric (mix through half of rice)

For the onions

  • 2 onions
  • 5 garlic cloves
  • The seeds from 2 cardamom pods
  • 1 stick of cinnamon
  • 1 thumb-sized piece of ginger
  • 80g cashews
  • 10g mint
  • 10g coriander
  • 3 spring onions
  • Olive oil
  • Salt


  1. 1.

    Make the rice | Spoon the rice into the saucepan and add the salt and 50g of vegan butter | Cook until the butter melts, constantly stirring | Once the butter has melted, cover the rice with 600ml water and place the lid on top | Add the stock pot, mix well and bring the mixture to the boil over a high heat | Once boiling, turn the heat down to the lowest setting and cook for 12 minutes | After 12 minutes, take the pan off the heat and leave to sit for 10 minutes, with the lid on

  2. 2.

    Flavour the rice | Spoon the rice into a large baking tray (keeping the pan for frying the onion) | Finely slice the lemons and crush the bay leaves into a few pieces | Cut the tofu into bite-sized cubes | Mix all of these through the rice, along with the curry powder and curry paste | Mix well so everything is combined, before adding the turmeric to one side of the rice - mix well so roughly half of the rice is coated in turmeric

  3. 3.

    Time to cook | Place the baking tray in the oven and roast for 25-30 minutes, stirring halfway through

  4. 4.

    Whilst the rice is roasting, fry the onions | Peel and finely slice the onions, finely dice the garlic | Place the saucepan back over a medium heat and add a drizzle of olive oil | Once warm, add the sliced onions and a pinch of salt | Mix well and cook for 5-10 minutes until soft | Once soft, stir through the diced garlic, cardamom seeds, cinnamon stick, grated ginger and cashews | Mix well, reduce the heat a little and cook for 10 more minutes

  5. 5.

    Finish the rice | Finely slice the fresh herbs and spring onions (saving some for the top) | Once the rice is cooked, remove from the oven and mix everything through the rice, along with the fresh chopped herbs

  6. 6.

    Time to Serve | Spoon the rice into serving bowls | Garnish with sliced spring onions and fresh herbs and serve immediately