Vegetable Biryani with Tofu

Steps

1. Heat butter in tilt skillet or stovetop braising pan large enough to hold all ingredients (except tofu).
2. Add garlic and ginger and saute for 3 minutes.
3. Mix in coriander, allspice, and cumin.
4. Add brown rice and stir well to coat the rice with butter and spices.
5. Add onions and saute, stirring occasionally until onions are translucent.
6. Add potatoes, carrots, corn, eggplant, salt, and water and stir well.
7. Bring to a boil, reduce heat to a simmer, and cook, covered until liquid is absorbed and vegetables are cooked, about 50 mins.
8. Mix biryani well with spatula, transfer to steam table pans and sprinkle with cilantro. Hold at 135°F.
9. Tofu:
10. Heat oven to 400°F.
11. Cut tofu into 1" pieces.
12. Toss with oil, salt, and pepper and spread onto baking sheets in one layer.
13. Roast until golden, transfer to steam table pans.
14. Place 8 oz scoop of biryani with 4 oz tofu on top.