Breadcrumbs
| Banana Spring Rolls
| Bread Rolls
| Madras Curry Paste
| Tofu Dhansak
| Rum Baba
| Mango Lassi
| Vegan Lobster Madras
| Tofu Phall
|
Tofu Phall
Not as hot as you think, but very tasty




Serves 4-6 (Estimated) Rating 5/5

Prep Time 15 Minutes Cooking Time 50 Minutes

Ingredients |
1 Teaspoon Cumin |
1 Teaspoon Coriander |
3 Teaspoon Chilli Powder |
1 Teaspoon Fenugreek Leaves |
1 Teaspoon Garam Masala |
3 Tablespoons Vegetable Oil |
1 Onion, finely chopped |
8 Garlic Cloves, finely chopped |
3 Cm Ginger, finely chopped |
500 Gram Tomato |
1 Tablespoon Tomato |
12 Chilli Peppers |
1 Kg Pressed Tofu, cut into 3cm cubes |
Method |
Mix the spices with a little water to make a paste. |
Heat the oil and add the spices cook for 2 minutes. |
Add the onion, garlic and ginger and cook for 10 minutes. |
Add the tomato (tinned and puree) and chillies. |
Cook for a further 10 minutes. |
Meanwhile fry the tofu in a separate pan in remaining oil until sealed and brown (5 to 10 minutes). |
Combine all ingredients in a casserole dish and cook in a pre-heated oven at 400 deg F Gas 6 for 25 minutes |