\nExperience the rich flavors of Indian cuisine with this vegan twist on a classic dish.<\/p>\n
Indulge in the bold and aromatic flavors of India with these 20 mouth-watering spicy tofu recipes! As a vegetarian or vegan looking to spice up your meal routine, you’re in for a treat. From creamy curries to tangy vindaloos, we’ve got you covered with our collection of innovative and authentic Indian-inspired dishes featuring the humble block of extra-firm tofu as the star.<\/p>\n
In this article, we’ll take you on a culinary journey across India, exploring a range of regional flavors and cooking techniques that will elevate your tofu game. Whether you’re a seasoned cook or just starting out, these recipes are designed to be easy to follow, adaptable to your taste preferences, and bursting with flavor. So, get ready to ignite your taste buds with the heat and magic of Indian cuisine!<\/p>\n
\nExperience the rich flavors of Indian cuisine with this vegan twist on a classic dish.<\/p>\n
Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. In a bowl, whisk together yogurt, lemon juice, garam masala, cumin, smoked paprika, and cayenne (if using). Add the tofu cubes and marinate for at least 30 minutes. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Heat oil in a large pan over medium heat. Add onions and cook until lightly browned. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block of firm tofu, drained and cubed Instructions:<\/strong><\/p>\n 1. Heat oil in a large pan over medium heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, drained and cut into small cubes Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, drained and cut into small cubes Instructions:<\/strong><\/p>\n 1. Heat the vegan butter in a large skillet over medium heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block of firm tofu, drained and cubed Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet over medium heat. Cooking Time:<\/strong> 30-40 minutes<\/p>\n This vegetarian take on the popular Indian dish, Palak Paneer, replaces paneer (Indian cheese) with extra-firm tofu. The creamy spinach sauce and crispy fried tofu make for a satisfying and flavorful meal.<\/p>\n Ingredients: Instructions: Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block of firm tofu, cut into small cubes Instructions:<\/strong><\/p>\n 1. Heat the oil in a large wok or frying pan over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block of firm tofu, drained and cut into small cubes Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block of firm tofu, drained and crumbled Instructions:<\/strong><\/p>\n 1. Heat oil in a non-stick pan over medium heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Note: Malai sauce is a creamy Indian condiment made from yogurt, cream, and spices. You can find store-bought versions or make your own using vegan yogurt and spices.<\/p>\n Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, drained and cut into small cubes Instructions:<\/strong><\/p>\n 1. Cook the basmati rice according to package instructions. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, drained and cut into small cubes Instructions:<\/strong><\/p>\n 1. Heat oil in a large saucepan over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, drained and cut into small cubes Instructions:<\/strong><\/p>\n 1. Heat oil in a large saucepan over medium heat. Add onions and cook until golden brown. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block of firm tofu, drained and cubed Instructions:<\/strong><\/p>\n 1. Heat the coconut oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 15-17 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup split red lentils (masoor dal) Instructions:<\/strong><\/p>\n 1. Heat 1 tablespoon of mustard oil in a large pan over medium heat. Cooking Time:<\/strong> 25 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Heat oil in a large pan over medium heat. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block of extra-firm tofu, drained and cut into small cubes Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle. Cooking Time:<\/strong> 15-18 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, drained and cut into small cubes Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium heat. Add onions and cook until golden brown (5 minutes). Cooking Time:<\/strong> Approximately 15-20 minutes<\/p>\n Ingredients: Instructions: Cooking Time:<\/strong> 10-12 minutes<\/p>\n Discover the bold flavors of India with these 20 spicy tofu recipes. From creamy curries to tangy vindaloos, these dishes are sure to satisfy your taste buds. Try making Tofu Tikka Masala, Paneer-Style Tofu Curry, or Spicy Tofu Vindaloo for a flavorful meal. Or, experiment with unique combinations like Tofu Palak Paneer and Tofu Jalfrezi. With these recipes, you’ll be well on your way to becoming an Indian cooking master. So, get ready to spice up your meals with these mouth-watering tofu dishes!<\/p>\n","protected":false},"excerpt":{"rendered":" Indulge in the bold and aromatic flavors of India with these 20 mouth-watering spicy tofu recipes! As a vegetarian or vegan looking to spice up your meal routine, you’re in for a treat. From creamy curries to tangy vindaloos, we’ve got you covered with our collection of innovative and authentic Indian-inspired dishes featuring the humble … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":28660,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-28789","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-copycat-recipes"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/28789","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=28789"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/28789\/revisions"}],"predecessor-version":[{"id":28790,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/28789\/revisions\/28790"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/28660"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=28789"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=28789"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=28789"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 block firm tofu, drained and cut into cubes
\n– 1\/2 cup plain yogurt (vegan)
\n– 2 tbsp lemon juice
\n– 1 tsp garam masala powder
\n– 1 tsp ground cumin
\n– 1\/2 tsp smoked paprika
\n– 1\/4 tsp cayenne pepper (optional)
\n– 1 can (14 oz) diced tomatoes
\n– 1 onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 cup vegetable broth
\n– Salt and pepper, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Heat oil in a large skillet over medium-high heat. Remove the tofu from marinade, letting any excess liquid drip off. Cook the tofu until golden brown on all sides, about 5-7 minutes.
\n3. Add onion and garlic to the skillet; cook until softened, about 3-4 minutes.
\n4. Stir in diced tomatoes, vegetable broth, salt, and pepper. Bring to a simmer.
\n5. Add the cooked tofu back into the skillet and stir to coat with sauce. Simmer for an additional 2-3 minutes.
\n6. Serve hot, garnished with cilantro leaves.<\/p>\nPaneer-Style Tofu Curry<\/h2>\n
\nTransform traditional paneer curry into a plant-based delight with this simple and flavorful recipe. This creamy tofu curry is perfect for anyone looking to replicate the taste of India’s famous paneer dish, but with a vegan twist.<\/p>\n
\n– 1 block extra-firm tofu, drained and cut into small cubes
\n– 2 medium onions, thinly sliced
\n– 3 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon ground cumin
\n– 1 teaspoon curry powder
\n– 1\/2 teaspoon turmeric
\n– 1\/4 teaspoon red chili powder
\n– 1 can (14 oz) coconut milk
\n– Salt, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add garlic, ginger, cumin, curry powder, turmeric, and chili powder. Cook for 1 minute, stirring constantly.
\n3. Add tofu cubes and cook until golden brown on all sides.
\n4. Pour in coconut milk and stir to combine. Season with salt to taste.
\n5. Simmer the curry for 10-15 minutes or until the flavors have melded together.
\n6. Garnish with fresh cilantro leaves and serve over basmati rice or with naan bread.<\/p>\nTofu Saag<\/h2>\n
\nGet ready to delight your taste buds with this creamy and flavorful Tofu Saag dish!<\/p>\n
\n– 2 cups spinach leaves (fresh or frozen)
\n– 2 cloves garlic, minced
\n– 1 small onion, finely chopped
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon turmeric powder
\n– 1\/4 teaspoon red chili powder (optional)
\n– Salt, to taste
\n– 2 tablespoons vegetable oil
\n– 1 cup water or vegan cream<\/p>\n
\n2. Add onion and garlic; saut\u00e9 until softened, about 3 minutes.
\n3. Add cumin, turmeric, and chili powder (if using); cook for 1 minute.
\n4. Add spinach leaves; stir-fry until wilted, about 2-3 minutes.
\n5. Add tofu cubes; cook until golden brown, about 5 minutes.
\n6. Add water or vegan cream; stir well to combine.
\n7. Reduce heat to low and simmer for 10-15 minutes or until the sauce thickens slightly.<\/p>\nSpicy Tofu Vindaloo<\/h2>\n
\nExperience the bold flavors of India with this spicy tofu vindaloo recipe. A flavorful and aromatic curry dish that’s perfect for a quick weeknight meal.<\/p>\n
\n– 2 medium onions, chopped
\n– 3 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon ground cumin
\n– 1 teaspoon curry powder
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground cardamom
\n– 1\/4 teaspoon cayenne pepper (or more to taste)
\n– 1 can diced tomatoes (14 oz)
\n– 1 cup vegetable broth
\n– Salt and pepper, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add onions and cook until browned, about 5 minutes.
\n3. Add garlic, ginger, cumin, curry powder, cinnamon, cardamom, and cayenne pepper. Cook for 1 minute.
\n4. Add tofu and cook until golden, about 3-4 minutes per side.
\n5. Add diced tomatoes and vegetable broth. Season with salt and pepper to taste.
\n6. Simmer for 10-15 minutes or until the sauce has thickened slightly.
\n7. Garnish with cilantro leaves and serve over rice or with naan bread.<\/p>\nTofu Butter Masala<\/h2>\n
\nA popular North Indian dish, Tofu Butter Masala is a flavorful and aromatic curry made with tofu, butter, and spices. This vegan version of the classic recipe replaces dairy butter with a plant-based alternative.<\/p>\n
\n– 2 tablespoons vegan butter (such as Earth Balance)
\n– 1 medium onion, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon ground coriander
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/2 teaspoon ground cardamom
\n– 1\/4 teaspoon ground cayenne pepper (optional)
\n– Salt, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add the onion and cook until softened, about 3-4 minutes.
\n3. Add the garlic, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using). Cook for 1 minute.
\n4. Add the tofu and cook until golden brown on all sides, about 5-6 minutes.
\n5. Season with salt to taste.
\n6. Garnish with fresh cilantro leaves and serve over basmati rice or with naan bread.<\/p>\nTofu Chana Masala<\/h2>\n
\nThis recipe takes the traditional North Indian dish, Chana Masala, and gives it a vegetarian twist by substituting chickpeas with crispy tofu. The result is a flavorful and satisfying meal that’s perfect for any occasion.<\/p>\n
\n– 2 medium onions, diced
\n– 2 cloves of garlic, minced
\n– 1 can of diced tomatoes (14 oz)
\n– 1 cup of red kidney beans, cooked and rinsed
\n– 2 teaspoons of ground cumin
\n– 1 teaspoon of ground coriander
\n– 1\/2 teaspoon of garam masala powder
\n– Salt, to taste
\n– 2 tablespoons of vegetable oil
\n– Fresh cilantro, for garnish<\/p>\n
\n2. Add the onions and cook until they’re translucent, about 5 minutes.
\n3. Add the garlic and cook for an additional minute.
\n4. Add the tofu and cook until it’s golden brown on all sides, about 8-10 minutes.
\n5. Stir in the cumin, coriander, garam masala powder, and salt.
\n6. Add the diced tomatoes and red kidney beans. Simmer for 15-20 minutes or until the sauce thickens.
\n7. Garnish with fresh cilantro and serve over basmati rice or with naan bread.<\/p>\nTofu Palak Paneer<\/h2>\n
\nTofu Palak Paneer Recipe – A Delicious Twist on a Classic!<\/p>\n
\n\u2022 1 block of firm or extra-firm tofu, drained and cut into small cubes
\n\u2022 2 cups fresh spinach leaves
\n\u2022 1 onion, finely chopped
\n\u2022 2 cloves garlic, minced
\n\u2022 1 teaspoon ground cumin
\n\u2022 1 teaspoon garam masala powder
\n\u2022 1\/2 teaspoon salt
\n\u2022 1\/4 teaspoon black pepper
\n\u2022 2 tablespoons vegetable oil
\n\u2022 2 tablespoons tomato puree
\n\u2022 1 cup water
\n\u2022 1 tablespoon lemon juice
\n\u2022 Fresh cilantro, for garnish<\/p>\n
\n1. Heat oil in a pan over medium heat. Add tofu and fry until golden brown (about 3-4 minutes). Remove from heat and set aside.
\n2. In the same pan, saut\u00e9 onion, garlic, cumin, garam masala powder, salt, and pepper until the onion is translucent.
\n3. Add spinach leaves to the pan and cook until wilted.
\n4. Stir in tomato puree, water, and lemon juice. Bring mixture to a simmer.
\n5. Reduce heat to low and add fried tofu back into the sauce. Simmer for 2-3 minutes or until the flavors meld together.
\n6. Serve hot, garnished with fresh cilantro.<\/p>\nTofu Jalfrezi<\/h2>\n
\nA flavorful and spicy stir-fry dish that combines the tanginess of tomatoes with the richness of tofu, perfect for a quick weeknight dinner.<\/p>\n
\n– 2 medium-sized onions, chopped
\n– 2-3 green chilies, sliced
\n– 2 cloves of garlic, minced
\n– 1 teaspoon grated ginger
\n– 1 tablespoon vegetable oil
\n– 1 can of diced tomatoes (14 oz)
\n– 1 teaspoon cumin powder
\n– 1 teaspoon coriander powder
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Add the onions, green chilies, garlic, and ginger. Cook until the onions are translucent.
\n3. Add the tofu and cook until golden brown on all sides.
\n4. Stir in the cumin powder, coriander powder, salt, and pepper.
\n5. Add the diced tomatoes and stir well to combine.
\n6. Reduce heat to low and simmer for 10-15 minutes or until the sauce has thickened slightly.
\n7. Garnish with fresh cilantro leaves and serve hot over rice or with naan.<\/p>\nTofu Korma<\/h2>\n
\nA flavorful and aromatic Indian-inspired dish that combines tender tofu with a rich and creamy korma sauce, perfect for a quick and satisfying meal.<\/p>\n
\n– 2 medium onions, diced
\n– 2 cloves of garlic, minced
\n– 1 tablespoon of grated fresh ginger
\n– 1 teaspoon of ground cumin
\n– 1 teaspoon of ground coriander
\n– 1\/2 teaspoon of turmeric powder
\n– 1\/2 teaspoon of red chili powder (optional)
\n– 1 can of coconut milk
\n– Salt, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add onions and cook until golden brown, about 3-4 minutes.
\n3. Add garlic, ginger, cumin, coriander, turmeric, and chili powder (if using). Cook for 1 minute, stirring constantly.
\n4. Add tofu cubes and cook until lightly browned on all sides, about 5 minutes.
\n5. Pour in coconut milk and stir to combine. Bring the mixture to a simmer.
\n6. Reduce heat to low and let it cook for an additional 5-7 minutes or until the sauce has thickened slightly.
\n7. Season with salt to taste.
\n8. Garnish with fresh cilantro leaves and serve over basmati rice or naan bread.<\/p>\nTofu Bhurji<\/h2>\n
\nTofu Bhurji is a popular vegetarian dish that replaces eggs with crumbled tofu, adding protein and a meatless twist to this classic Indian breakfast staple. This recipe is easy to make and packed with flavor.<\/p>\n
\n– 2 medium onions, finely chopped
\n– 2 cloves of garlic, minced
\n– 1 teaspoon cumin seeds
\n– 1\/2 teaspoon turmeric powder
\n– Salt, to taste
\n– 2 tablespoons vegetable oil
\n– Chopped cilantro, for garnish (optional)<\/p>\n
\n2. Add cumin seeds and let them sizzle for a few seconds.
\n3. Add chopped onions and saut\u00e9 until they are translucent.
\n4. Add minced garlic and cook for another minute.
\n5. Add crumbled tofu and stir well to combine with the onion mixture.
\n6. Cook for about 5 minutes, stirring occasionally, until the tofu is scrambled-like and lightly browned.
\n7. Season with salt and turmeric powder.
\n8. Garnish with chopped cilantro, if desired.
\n9. Serve hot with your favorite bread or as a snack.<\/p>\nTofu Malai Kofta<\/h2>\n
\nA twist on traditional Indian koftas, this vegan version uses crispy tofu and creamy malai sauce to create a flavorful and satisfying dish. Perfect for a quick weeknight dinner or a special occasion.<\/p>\n
\n– 1 block of extra-firm tofu, drained and crumbled
\n– 1\/2 cup breadcrumbs
\n– 1\/4 cup chopped cilantro
\n– 1 tablespoon lemon juice
\n– 1 teaspoon garam masala
\n– Salt to taste
\n– 1\/4 cup malai sauce (see note)
\n– Cooking oil or non-stick cooking spray<\/p>\n
\n1. Preheat oven to 375\u00b0F (190\u00b0C).
\n2. In a bowl, mix together tofu, breadcrumbs, cilantro, lemon juice, and garam masala.
\n3. Shape into small patties.
\n4. Coat each patty with cooking oil or non-stick cooking spray.
\n5. Bake for 15-20 minutes or until golden brown.
\n6. Serve with malai sauce (see note).<\/p>\nTofu Biryani<\/h2>\n
\nExperience the classic flavors of Indian biryani with a plant-based twist using tofu and aromatic spices. This recipe serves 4-6 people.<\/p>\n
\n– 2 cups basmati rice
\n– 2 tablespoons vegetable oil
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon ground coriander
\n– 1\/2 teaspoon turmeric powder
\n– 1\/2 teaspoon red chili powder
\n– Salt, to taste
\n– 2 cups water or vegetable broth
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Heat oil in a large skillet over medium heat. Add onions and garlic; saut\u00e9 until softened.
\n3. Add cumin, coriander, turmeric, and red chili powder; cook for 1 minute.
\n4. Add tofu cubes and cook until lightly browned.
\n5. To assemble the biryani, place half of the cooked rice in a large serving dish. Top with the tofu mixture, then cover with the remaining rice.
\n6. Pour in water or broth and bring to a simmer.
\n7. Cover the dish with a tight-fitting lid and cook for 10-12 minutes over low heat.<\/p>\nTofu Madras Curry<\/h2>\n
\nExperience the bold flavors of India with this easy-to-make Tofu Madras Curry. This recipe combines tender tofu with a rich, spicy curry sauce, perfect for serving over rice or with naan bread.<\/p>\n
\n– 2 medium onions, chopped
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 can (14 oz) diced tomatoes
\n– 1 cup vegetable broth
\n– 2 tablespoons curry powder
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon turmeric
\n– 1\/4 teaspoon cayenne pepper
\n– Salt and pepper, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add onions, garlic, and ginger; cook until onions are translucent.
\n3. Add tofu and cook until golden brown on all sides.
\n4. Stir in curry powder, cumin, turmeric, and cayenne pepper; cook for 1 minute.
\n5. Add diced tomatoes and vegetable broth; bring to a simmer.
\n6. Reduce heat to low and let sauce thicken, about 10-15 minutes.
\n7. Season with salt and pepper to taste.
\n8. Garnish with cilantro leaves and serve over rice or with naan bread.<\/p>\nTofu Rogan Josh<\/h2>\n
\nThis recipe transforms the popular lamb-based dish into a flavorful and aromatic tofu-based version, perfect for vegetarians and vegans. With its blend of spices, herbs, and rich tomato sauce, Tofu Rogan Josh is sure to delight your taste buds.<\/p>\n
\n– 2 medium onions, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon ground cumin
\n– 1 teaspoon ground coriander
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground cardamom
\n– 1\/4 teaspoon ground cayenne pepper
\n– 1 can (14 oz) diced tomatoes
\n– 1 cup vegetable broth
\n– Salt and pepper, to taste
\n– Fresh cilantro, chopped (optional)<\/p>\n
\n2. Add garlic, ginger, cumin, coriander, cinnamon, cardamom, and cayenne pepper. Cook for 1 minute.
\n3. Add tofu and cook until lightly browned.
\n4. Stir in diced tomatoes and vegetable broth. Season with salt and pepper to taste.
\n5. Simmer the mixture for 20-25 minutes or until the sauce has thickened slightly.
\n6. Garnish with chopped cilantro, if desired.<\/p>\nTofu Coconut Curry<\/h2>\n
\nCoconut curry and tofu come together in a flavorful and aromatic dish that’s perfect for a quick and easy dinner.<\/p>\n
\n– 2 tablespoons of coconut oil
\n– 1 onion, diced
\n– 2 cloves of garlic, minced
\n– 1 tablespoon of grated fresh ginger
\n– 1 can of full-fat coconut milk
\n– 1 teaspoon of curry powder
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Add the diced onion and cook until translucent, about 3-4 minutes.
\n3. Add the minced garlic and grated ginger; cook for an additional minute.
\n4. Add the cubed tofu and stir to combine with the onion mixture.
\n5. Pour in the coconut milk and curry powder; stir to combine.
\n6. Reduce heat to low and simmer for 10-12 minutes or until the sauce has thickened slightly.
\n7. Season with salt and pepper to taste.
\n8. Garnish with fresh cilantro leaves, if desired.<\/p>\nTofu Tadka Dal<\/h2>\n
\nThis recipe combines the comforting warmth of traditional dal with the creamy texture of tofu, all infused with aromatic spices and a hint of mustard oil. Perfect for a quick and nutritious meal.<\/p>\n
\n– 1\/2 cup firm tofu, cut into small cubes
\n– 2 medium onions, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon ground coriander
\n– 1\/2 teaspoon turmeric powder
\n– Salt, to taste
\n– 2 tablespoons mustard oil
\n– 4 cups water<\/p>\n
\n2. Add sliced onions and cook until they start to caramelize (5 minutes).
\n3. Add minced garlic, cumin, coriander, and turmeric powder. Cook for 1 minute.
\n4. Add the lentils, tofu cubes, and salt. Stir well.
\n5. Pour in water and bring to a boil.
\n6. Reduce heat to low and simmer for 20-25 minutes or until the dal is tender.<\/p>\nTofu Chettinad<\/h2>\n
\nExperience the rich flavors of South Indian cuisine with this easy-to-make Tofu Chettinad recipe, perfect for vegetarians and non-vegetarians alike. This dish is a twist on the classic Chettinad chicken curry, but with the added advantage of being tofu-based.<\/p>\n
\n\u2022 1 block of extra-firm tofu, drained and cut into small cubes
\n\u2022 2 medium onions, thinly sliced
\n\u2022 3 cloves of garlic, minced
\n\u2022 1 teaspoon grated ginger
\n\u2022 1 tablespoon Chettinad spice blend (or substitute with a mix of cumin, coriander, cinnamon, cardamom, and fennel)
\n\u2022 1 can of coconut milk
\n\u2022 Salt, to taste
\n\u2022 Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add sliced onions and cook until they start browning (5 minutes).
\n3. Add minced garlic and grated ginger; saut\u00e9 for another minute.
\n4. Add the tofu cubes and Chettinad spice blend; stir well to combine.
\n5. Pour in coconut milk, season with salt, and bring to a simmer.
\n6. Reduce heat to low and let it cook for 15-20 minutes or until the sauce thickens.<\/p>\nTofu Methi Malai<\/h2>\n
\nThis rich and creamy curry is a popular North Indian dish that combines the flavors of spinach, garlic, ginger, and spices with firm tofu. Serve over basmati rice or with naan bread for a satisfying meal.<\/p>\n
\n– 2 cups fresh spinach leaves
\n– 1 onion, finely chopped
\n– 3 cloves garlic, minced
\n– 1-inch piece of ginger, grated
\n– 1 tablespoon vegetable oil
\n– 1 teaspoon cumin seeds
\n– 1\/2 teaspoon coriander powder
\n– 1\/2 teaspoon garam masala powder
\n– 1\/4 teaspoon cayenne pepper (optional)
\n– 1 can (14 oz) coconut milk
\n– Salt, to taste
\n– Fresh cilantro, for garnish<\/p>\n
\n2. Add onion, garlic, and ginger; cook until the onion is translucent.
\n3. Add spinach leaves and cook until wilted.
\n4. Add tofu, coriander powder, garam masala powder, and cayenne pepper (if using); stir well.
\n5. Pour in coconut milk and season with salt to taste.
\n6. Simmer for 10-12 minutes or until the flavors have melded together.
\n7. Garnish with fresh cilantro and serve hot.<\/p>\nTofu Dum Aloo<\/h2>\n
\nThis recipe puts a creative spin on the traditional Kashmiri dish Dum Aloo, substituting potatoes with pan-seared tofu and maintaining the rich flavors of the original. Perfect for vegetarians and vegans alike, this adaptation is sure to satisfy your taste buds.<\/p>\n
\n– 2 medium onions, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon ground coriander
\n– 1\/4 teaspoon turmeric
\n– 1\/4 teaspoon red chili powder
\n– 1\/2 teaspoon salt
\n– 1\/4 cup vegetable oil
\n– 2 tablespoons tomato puree
\n– 1 tablespoon lemon juice
\n– Fresh cilantro, for garnish<\/p>\n
\n2. Add garlic, cumin, coriander, turmeric, chili powder, and salt. Cook for 1 minute.
\n3. Add tofu and stir to coat with the spice mixture. Cook for 3-4 minutes or until lightly browned.
\n4. Stir in tomato puree and lemon juice. Simmer for 2-3 minutes.
\n5. Garnish with cilantro and serve hot.<\/p>\nTofu Masala Dosa Filling<\/h2>\n
\nTransform your dosas into a flavorful and satisfying meal with this Tofu Masala filling recipe! <\/p>\n
\n– 1 block of firm tofu, drained and crumbled
\n– 1 onion, finely chopped
\n– 2 cloves of garlic, minced
\n– 1 tablespoon of grated ginger
\n– 1 teaspoon of ground cumin
\n– 1\/2 teaspoon of turmeric powder
\n– 1\/2 teaspoon of red chili powder (optional)
\n– Salt, to taste
\n– 2 tablespoons of vegetable oil<\/p>\n
\n1. Heat 1 tablespoon of oil in a pan over medium heat.
\n2. Add the chopped onion and cook until translucent.
\n3. Add the minced garlic and grated ginger; saut\u00e9 for 1 minute.
\n4. Add the crumbled tofu, cumin, turmeric powder, and red chili powder (if using); stir well.
\n5. Cook for an additional 2-3 minutes or until the filling is heated through.
\n6. Season with salt to taste.<\/p>\nSummary<\/h2>\n