Tofu Jalfrezi

Hot, tasty and full of fresh Chilli. A very nice recipe

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Serves 4-6 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 30 Minutes

Photo soon folks

Vegan safe

Carbon Rating A

CO2e Information

2 tsp Curry Powder
1 tsp Chilli Powder
1 tbsp Cumin Seeds
6 Cardamom Pods
5 tbsp Vegetable Oil
1 Onion, finely chopped
9 Garlic Cloves, finely chopped
9 cm Ginger, finely chopped
9 Cayenne Chilli, sliced
500 g Pressed Tofu, cut into bite sized chunks
400 g Chopped Tomatoes
4 tbsp Coriander Leaves, finely chopped
1 tbsp Coriander Leaves
1 tsp Garam Masala
1 Green Pepper, chopped

Make a paste of the curry powder and chilli powder with a little water.
Heat the frying pan without oil and dry fry the cumin seeds and cardamom seeds for 60 seconds.
Add the oil and fry the onion until translucent in the Vegetable oil
Add the garlic, ginger and cayenne chillies pepper and stir fry on medium for 5 minutes.
Add the curry and chilli powder paste and stir in and fry for 30 seconds.
Add the Tofu pieces and seal well on all sides.
Add the chopped tomatoes and simmer for 10 minutes or until the Tofu is cooked stirring constantly.
If needed add more water to prevent the curry becoming too thick or dry.
Now add the finely chopped coriander leaves and cook for a further minute.
Serve with the whole coriander leaves sprinkled over the top.