Tahchin (Baked Rice Cake) with Tofu and Saffron

Ingredients

• 2 cups Basmati Rice
• 1 block Firm Tofu
• 0.5 teaspoon Saffron threads
• 0.5 cup Plain Vegan Yogurt
• 4 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 3 cups Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the rice until the water runs clear. Soak for at least 1 hour.
2. 2Cook the rice in boiling water until partially cooked but still firm. Drain well.
3. 3Mash the firm tofu until smooth.
4. 4Dissolve saffron threads in 2 tablespoons of hot water.
5. 5In a bowl, mix together mashed tofu, vegan yogurt, saffron water, and salt.
6. 6Gently fold the partially cooked rice into the tofu mixture.
7. 7Grease a baking dish with vegetable oil.
8. 8Pour the rice mixture into the baking dish and press down firmly.
9. 9Drizzle remaining vegetable oil over the rice.
10. 10Bake in a preheated oven at 175°C for 45-60 minutes or until the rice is golden brown and crispy on the edges.
11. 11Let it cool slightly before inverting onto a serving plate.

Substitutions

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