Tofu Curry

Are you the type who eats tofu just because it is healthier than paneer and not because you actually like it? Then here’s a recipe that you are sure to love. I have tried using tofu as a substitute in many paneer dishes. Honestly, it does not taste as good as paneer, but it isn’t that bad either.* Look for the baking tip at the bottom. the texture of the tofu changes completely once it has been baked.

My parents visited the local library and came back with two Indian cookbooks. My mother has been hooked to one of them, ‘Vegan Indian Cooking’ by Anupy Singla and has written down almost all the recipes from it. One of them was this tofu curry, which looked so yummy that I had to make it. I am quite sure that you will love it too.   

Ingredients

Diced onion – 1

Chopped ginger – 2 tsps

Chopped garlic – 2 tsps

Diced tomato – 1

Green chilies 1-2

Yogurt (soy yogurt for a vegan dish) – ½ cup

Garam masala – 2 tsp

Dried fenugreek – 1 tsp

Oil – 2 tbsps

Asafoetida – ½ tsp

Cumin seeds – 1 tsp

Turmeric pd – 1 tsp

Cinnamon stick  - 1

Cardamom pods – 2-3

Cloves – 2

Red chili pd – to taste

Water – ½ cup

14 oz pkg firm tofu (baked and spiced)

Cilantro for garnish

Method

Blend together the onion, ginger, garlic, tomato, and chilies. Transfer the ground mixture to a bowl, add yogurt, salt, garam masala, fenugreek leaves, and red chili powder. *I did not have fenugreek leaves at home, so I left it out.

Heat oil in a pan. Add asafoetida, cumin, turmeric, cinnamon, cardamom, and cloves. Cook for about 30 seconds or until the cumin seeds sizzle.

Add the yogurt mixture and the water and bring it to a boil. Reduce the heat and simmer for 10-15 minutes or until the mixture thickens slightly.

Add the tofu and simmer for another 4-5 minutes, remove from heat and garnish with cilantro leaves. Serve with rice or rotis. Bon Appètit. 

*The author had provided a tip, to use baked tofu for a firmer, drier texture. I did not have enough time to do this step, so instead of baking the tofu, I broiled it for about 10 minutes.

Cut the tofu slab into ½ inch thick slices. Rub one side of the tofu with garam masala, place the slices with the plain side facing down, and bake in a 350^oF oven for about 15 minutes or broil on high for 10. Turn the slices over, rub with garam masala, and return to the oven for another 15/5 (broil) minutes. Remove, cut into small cubes, and use in the curry. Else, cool it and store in the refrigerator for about a week, or in the freezer for up to two months.