Creamy Lentil Tofu Masala
If you're looking for a delicious and straightforward vegan recipe, try this Creamy Tofu Masala that is packed with flavors and simple to make.
Ingredients
Marination
- 300 g regular or lentil tofu cubed
- 1/8 tsp ground turmeric
- ½ tsp Garam Masala
- ½ tsp Kashmiri red chili powder or any red chili powder
- ½ tsp chaat masala powder
- 1.5 tsp Ginger Garlic Paste or 4 garlic cloves and ½ inch ginger crushed/minced
- ¼ tsp lemon juice
- ½ tbsp oil
- Salt to taste
Masala Sauce
- 2 tbsp neutral oil
- 1 large onion finely chopped
- 1 tbsp ginger garlic paste or 3 garlic cloves and ½ inch ginger crushed/minced
- 2 green chili peppers chopped
- 2 fresh ripe red tomatoes pureed sub with 3/4 cup tomato puree
- ⅓ cup cashews
- ½ tsp ground turmeric
- ½ to 1 tbsp Kashmiri red chili powder or any other red chili powder
- ½ tsp ground cumin
- ½ tsp ground coriander seeds or coriander powder
- 1 tsp Garam Masala
- 1 tbsp Kasuri methi/dried fenugreek leaves
- 1 tbsp soy cream sub with almond, cashew, or coconut cream
- Few cilantro leaves chopped for garnish
Instructions
- Preheat the oven to 365F/185C.
- In a large bowl, mix all the marination ingredients. Add cubed tofu and coat them well. Set aside for 30 minutes.
- Place the marinated tofu on a baking tray with even spacing between each cube. Bake for 15-20 minutes until golden brown on all sides.
- Alternatively, you can air fry the tofu pieces.
- Soak cashews and tomatoes in boiling water for 30 minutes until tomatoes are blanched and cashews are soft.
- Blend the cashews and tomatoes (adding water if needed) to make a smooth paste and set aside.
- Heat oil in a pan. Add cumin seeds and allow them to crackle. Then add in the onions and cook for 3 to 4 minutes until translucent.
- Add green chili peppers, ginger garlic paste, or minced ginger and garlic. Saute for 30 seconds.
- Add turmeric, red chili powder, ground cumin, coriander powder, and optionally deghi mirch (for the red color).
- Deglaze the pan with water to remove any browning on the bottom.
- Add the tomato and cashew paste, Garam Masala. Mix well.
- Cook until the tomatoes change color from bright red to warm orange (about 5-8 minutes).
- Stir in dried fenugreek leaves (Kasuri methi), soy/almond/coconut cream, and garnish with chopped cilantro.
- Mix well and serve hot with basmati rice or roti.
Nutrition
Serving: 2servesCalories: 771kcalCarbohydrates: 82.8gProtein: 31.1gFat: 38.4gSaturated Fat: 7.1gSodium: 314mgPotassium: 797mgFiber: 28gSugar: 11.6gCalcium: 126mgIron: 11mg
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