Time: 25-30min (cook time)
Servings: 6 people
Type: Main course
Ingredients:
- 1 block hard tofu (375 grams)
- 1 large onion chopped into big cubes
- 2 big tomatoes chopped into big cubes
- 1 whole black cardamom
- 3 whole green cardamoms
- 5/6 whole black pepper
- 8 raw cashews soaked 2/3 hours and blended into a thick paste
- 1 tsp garam masala
- 1/2 lemon juice
- 21/2 tsp ground coriander
- 1 tsp chili powder
- 1/4 tsp black pepper
- 1/2 tsp ground turmeric
- 1/2 tbsp. Extra Virgin Olive Oil
- 1 cup of bell peppers cut in big cubes
- 1 cup water
- salt to taste
- garnish with fresh coriander and some lemon juice (taste and adjust)
For Marinade (Tofu)
- 2 tbsp of any plant based yoghurt (I used soya)
- 2 tbsp. tandoori (I used this or use any curry spice mix)
- tofu cut into bite sized cubes
Method:
Tofu prep- Remove the tofu block from its packaging. Wrap the tofu block in a clean kitchen towel and press the tofu with a heavy weight (books/big rice bag, anything that won’t fall of and is quiet heavy) 3/4 hours or overnight. Remove the cloth and cut the tofu into bite sized cubes. (now you can see how dry and solid the tofu feels)
Add the marinade ingredients into a bowl and mix well. Now throw in the tofu and mix gently until everything looks coated. Cover the bowl with a plate and let it rest in the fridge for upto 4/5 hours.
Gravy– Take a deep stainless pan, let it get warm on the stove and add the EVOO. Now add the whole spices and and let it get aromatic for few seconds and then add the onions ( make sure you remove each petals of the onions once cut) and peppers. Let it sweat for 2/3 minutes.
Now add the ground spices mentioned under ingredients and mix well. Lower the heat so the spices do not burn. Sprinkle few drops of water if you see the spices sticking but keeping your oil low is a good choice. Just keep sprinkling bit of water to make sure everything is good when needed. 🙂
After about 5 minutes , add the tofu and mix everything well. stir for 5 to 6 minutes. To the same bowl, add the water and get all the remaining marinade dissolve with the water. Keep the bowl aside.
Now add the tomatoes to the pan and stir until the tomatoes gets just soft not mushy. Now add the water and stir well. Add salt, cashew paste, mix all well and cover to cook on low heat for 10 minutes approximately. Now its a perfect time to add the garam masala and your kitchen will smell heaven! Stir well and turn the stove off.
Garnish with fresh coriander, lemon juice and dig right in for a taste or two (because I did a few times before I actually sat down and ate my full dinner, hahha! )
Note:
- If you don’t like tofu, find it bland and tasteless, you gotta try this recipe. Make sure you follow the tofu press method before you cook and also marinade tofu for at least 3/4 hours or more.
- The tofu will taste so flavorful because it will soak up the flavors of any marinade you use.
- Hope you will enjoy and share this dish with your loved ones and ask them to follow me for more healthy recipes without compromising taste!!
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