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Tofu is delicious if you eat it in any form, but make a Tofu Curry and you know that you have a flavour bomb on your lunch or dinner plate. Now there are many ways to make a Tofu Curry. You could go the Thai way and make a red or green Tofu Curry. You could go the simple Chinese way to make a soy-based Tofu Curry. But I find that tofu, being rather similar in look and texture to paneer, makes for a great addition to Indian Tofu Curry. Here’s why.
Originating in China, tofu is made of condensed soy milk which is pressed into solid blocks. If you buy firm or extra-firm tofu—which are more pocket-friendly and easily available in India—then it easily cuts up into blocks like paneer does. This is why making an Indian Tofu Curry is a great idea. Plus, while veganism is quite new to India—we love to eat our veggies and milk-based products equally—tofu is a dependable source of protein for people adopting the lifestyle for any reason. However, for many Indians, the smell of tofu seems alien in the beginning.
This is the reason why creating a spicy and creamy curry base for the Tofu Curry makes it easily acceptable for a palate that’s new to it. If you are looking to make a Tofu Curry, then this is the right recipe to start with, since it balances out the unique taste and smell of tofu with a variety of Indian spices and veggies. Don’t believe us? Check out the Indian Tofu Curry recipe below and give it a try for lunch today.
Ingredients:
200 g firm tofu, cut into small blocks
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
1 tsp Kasoori methi
1 tbsp vegan butter, for garnish
1 tbsp coriander leaves, chopped
Salt, to taste
1 tsp oil
For the Tofu Curry Gravy
1 large onion, coarsely chopped
1 large tomato, corasely chopped
1 tbsp oil
½ cup cashews
½ tsp cumin seeds
½ tsp fennel seeds
2 pods cardamom
1 cinnamon stick
8-10 black peppercorns
2 clove pods
1 tsp ginger-garlic paste
½ tsp turmeric powder
1 tsp red chilli powder
1 cup vegetable stock
1 tsp sugar
Salt, to taste
Method:
1. First, make the Tofu Curry gravy by heating the oil in a wok.
2. Add the cardamom, cinnamon, black peppercorns, cloves, cumin seeds and fennel seeds to the wok.
3. Once they stop spluttering, add the onions and ginger garlic paste.
4. Let the onions brown a little, then add the tomatoes, turmeric powder, red chilli powder and salt.
5. Mix well and cook until the tomatoes and spices are cooked.
6. Add the cashews and just stir fry everything for a minute. Then add the vegetable stock and cook for 5 minutes.
7. Remove the Tofu Curry gravy base from the heat and let it cool down. Once cooled, grind it to a fine paste. If you want a creamier curry base, you can also pass the ground Tofu Curry gravy through a sieve to get rid of any lumps.
8. Now, set a pan on medium heat and add oil. Once hot, add the tofu blocks and fry them lightly while ensuring they don’t break.
9. Add the cumin powder, coriander powder, turmeric powder, red chilli powder, salt and mix well.
10. Once the tofu and spices are fried, add the Tofu Curry gravy into the pan.
11. Mix well, cover the pan and cook the Tofu Curry for 5 minutes.
12. Uncover the pan and add the Kasoori methi, sugar and mix well. Let it cook for another 2 minutes. If the curry is too thick, you can add some more vegetable stock or water to thin it down to your liking.
13. Sprinkle the vegan butter and coriander leaves on top, and serve the Tofu Curry hot with some rice or rotis.
