Wednesday, November 19, 2014

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.   
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
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. 
Tangy gravy with protein-rich tofu

*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 350oF 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.  


  1. Hi there, great dish! How about adding it to the Food on Friday: Coriander, Chervil & Chives collection over at Carole's Chatter? Cheers

  2. yummy n creamy,perfect with some naan :)