For the Aromatics

• 2 teaspoons oil, divided
• 1 cup chopped red onion
• 1 hot green chili, such as Serrano, Indian chili, Thai chili, or jalapeño, finely chopped
• 1/2 to 1 cup chopped bell pepper, red, green, or a combination

For the Spices

• 1 to 2 teaspoons garam masala
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 3 teaspoons Kashmiri chili powder, or paprika for a milder option
• 1/4 to 1/2 teaspoon cayenne pepper
• 2 teaspoons dried fenugreek leaves (kasuri methi)

For the Tofu

• 7 ounces firm or extra-firm tofu, pressed for at least 10 minutes and torn into bite-sized pieces

For the Rice Bake

• 8 ounces tomato puree, passata, or unseasoned tomato sauce (not tomato paste)
• 1 tablespoon ginger-garlic paste, or 1/2-inch fresh ginger and 4 garlic cloves, minced
• 1/4 cup plain non-dairy yogurt
• 1/4 to 1/2 teaspoon salt
• 1 cup Indian long-grain white basmati rice, rinsed well
• 1 1/2 cups water or vegetable stock, or a mixture of coconut milk and stock
• 1 cup frozen vegetables or chopped vegetables of choice

For Garnish

• Fresh cilantro, chopped
• Fresh lime juice
• Red pepper flakes, optional
• Non-dairy yogurt, optional