Breadcrumbs
| Tofu Korma
| Kulfi
| Mussel Rogan Josh
| Vegan Butter Curry
| Caribbean Coconut Rice
| Tofu Madras
| Vegetable dhansak
| Tofu Masala
|
Tofu Masala
A very popular dish. Very spicy and a great taste.



Serves 4-6 (Estimated) Rating 4/5

Prep Time 15 Minutes Cooking Time 60 Minutes

Ingredients |
3 Tablespoons Vegetable Oil |
1 Onion, finely chopped |
3 Cm Cinnamon |
2 Cardamom Pods |
4 Cloves |
1 Teaspoon Fennel Seeds |
3 Cm Ginger, finely chopped |
2 Garlic Cloves, finely chopped |
1 Teaspoon Turmeric |
1 Teaspoon Coriander |
½ Teaspoon Chilli Powder |
5 Tablespoons Natural Yoghurt |
2 Teaspoon Tomato Purée |
Salt, to taste |
500 Gram Firm Tofu, cut into 3cm pieces |
15 Gram Creamed Coconut |
Coriander, to garnish |
Method |
Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high |
Add the cassia, cardamoms, cloves and fennel seeds and stir a little then turn the heat down to low and cook for 10 minutes |
Add the ginger and garlic stir and cook for another 10 minutes on low heat stirring regularly. |
Add the turmeric, coriander and chilli powder and fry gently for a minute |
Add 1 tablespoon of yoghurt stir round and turn the heat up so the yoghurt sizzles in the oil. |
When the yoghurt has lost a lot of its moisture then you can add another tablespoon. |
Stir and fry as before. |
Repeat until all the yoghurt is incorporated. |
Add the tomato purée and stir in. |
Stir in plenty of hot water enough to make the mixture very fluid. |
Bring to the boil and simmer stirring occasionally for 20 minutes. |
Add salt to taste. |
Heat a little oil in a large heavy frying pan and stir-fry the tofu pieces over a moderate heat until they are sealed. |
Add the tofu to the sauce and simmer gently for another 10 minutes until the tofu is cooked. |
Stir from time to time and if the sauce gets too dry add a little hot water |
10 minutes from the end add the creamed coconut pieces and stir to melt it in. |
Remove the cassia and cardamoms |
Serve. |