Tofu Lovers Rejoice

Here's another tofu delight from our culinary chest that we know your taste buds will love and rejoice. We love cooking with tofu because it is low in calories & fat and high in protein and iron. Now that's goodness we can bite into. There are also varieties in tofu, such as Steak (firm), soft/silken, or dried that you can work with to create a number of dishes. We prefer to use the Steak type in dishes like our Potato & Tofu with Spiced Tomato Sauce because the tofu will not crumble so easily when mixed with the other ingredients. This dish can be served with hot naan, roti, rice (brown or plain) or enjoyed by itself as a side dish. 

Click image to enlarge

Serves: 4 to 6

Ingredients: 

- 6 oz (½ block) Extra Firm Tofu (steak type or plain), drain well and cut into 1”cubes                      

- 1 large Potato, microwave, peel and cut into 1” pcs

-  ½ cup of Crushed tomatoes                                                        

- 5 fl oz or 150 mL (small can) of Evaporated milk            

- 1 large Onion, chopped finely

- ½ cup of  Carrots & Peas (frozen)                                                

- 1tbsp of Dhan-Jeera powder (coriander/cumin)

- 1 tsp of Ginger/garlic paste

- 1 tsp (or to taste) of Chili powder

- ½ tsp of Turmeric powder                                                             

- small handful (approx. 1/8 cup) of Kasoori methi (dry fenugreek leaves)    

- 1 ½ tsp (or as needed) of Salt                                                                                        

- 1 ½ tbsp of Vegetable oil                                                                     

Procedure:

1) Heat oil in a skillet on medium heat. Add Dhan-jeera, chili powder, turmeric and mix well. Now add onions, ginger-garlic paste and fry for 2-3 minutes.

2) Add tofu and potato cubes and mix well to coat them thoroughly with the spice mixture (3-4 minutes).

3) Next add crushed tomatoes and mix well for 3-4 minutes to remove the raw taste and then add evaporated milk into the mixture. 

4) Then add 1 cup of water. Next add salt, methi leaves and cook under closed lid for 7-10 minutes until the gravy thickens and the spices are infused into the tofu & potato. Remove from heat, mix in carrots and peas, and allow it to sit for 5-6 minutes.

Quick Tips: 

- All the spices help elevate the flavor of the tofu and potato in this dish.
- Cauliflower can be substituted for potato. 
- The curry will taste even better if allowed to sit for a few hours or the next day.