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VeganMofo Day 18: I rarely used Tofu in Indian dishes, I’m not sure why I have never tried it before. Tofu to me is a very Asian ingredient and I tend to use in Chinese or Thai dishes. I know tofu is very versatile and I finally decided to use it in a way I’ve never used it before.

Veganmofo is going pretty good so far, I missed 4 days so far and hopefully I can keep up the momentum and finish the month with no further disruptions. The little one is keeping us busy, so most of my blogging is happening only around midnight.

Today’s dish is a Vegan version of a famous Indian restaurant favorite “Kadai Paneer”, a dry curry dish made with Paneer, peppers and tomatoes. I decided to make it using tofu and made it with creamy tomato gravy instead of making a dry curry. I served this with some Mint Pulao (recipe follows).

Mint Rice with Mixed Vegetables:

Kadai Tofu

  • Servings: 4-serving
  • Time: 40 mins
  • Difficulty: easy
  • Print

Summary

  • Cuisine: north indian
  • Style of Preparation: Vegan
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins

Ingredients

1 14 oz Tofu – . slab, drained and cubed
1 Pepper – medium, cubed (I used green pepper, but any color pepper can be used)
1 Onion – medium, chopped
2 Tomato – medium, chopped
1 tbsp Tomato paste
½ tsp Ginger + Garlic paste
2 tbsps Almond paste
1 tsp Cumin seeds
1 tsp Red Chili powder
1 tsp Ground Cumin
1 tsp Ground Coriander
½ tsp Garam Masala
to taste Salt
1 cup Basmati Rice
2 cups Mixed Vegetables – (I used frozen mixed veggies — carrots, green beans, green peas and corn)
1 Onion – large, thinly sliced
1 cup Mint – , chopped
½ cup Cilantro – , chopped
½ tsp Ginger + Garlic paste
1 tsp Pulao Masala
½ tsp Red chili powder
to taste Salt
Spices:
1 tsp Shah Jeera
1 Bay leaf
1” Cinnamon – stick
3 Cloves
pods – 3 Cardamom

Steps

  1. Heat 2tsp oil in a non-stick pan, add the chopped tofu and saute until lightly browned. Remove onto a plate and set aside.
  2. In the same pan, heat 2tsp oil; add cumin seeds and once they splutter, add onions and saute until lightly browned.Add ginger + garlic paste and cook for 1 minute.
  3. Next add the peppers; cover and cook until tender.
  4. Add all the dry masalas and salt; cook for 2 minutes.
  5. Add tomato paste and chopped tomatoes and cook until the tomatoes turn mushy, about 5 minutes.
  6. Next add the almond paste and about 1cup of water; simmer the mixture until you get the desired consistency.
  7. Garnish with chopped coriander and serve with either rice or roti.

Mint Rice with Mixed Vegetables:

  • Servings: 34-serving
  • Time: 40 mins
  • Difficulty: easy
  • Print

Summary

  • Cuisine: indian
  • Style of Preparation: Vegan
  • Course: main course
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins

Ingredients

1 cup Basmati Rice
2 cups Mixed Vegetables – (I used frozen mixed veggies — carrots, green beans, green peas and corn)
1 Onion – large, thinly sliced
1 cup Mint – chopped
½ cup Cilantro – chopped
½ tsp Ginger + Garlic paste
1 tsp Pulao Masala
½ tsp Red chili powder
to taste Salt
Spices:
1 tsp Shah Jeera
1 Bay leaf
1” Cinnamon
3 Cloves
pods – 3 Cardamom

Steps

  1. Heat 1tbsp oil in a pressure cooker; add all the spices and cook for 1 minute or until fragrant.
  2. Add onions and saute until lightly browned around the edges.
  3. Add ginger + garlic paste and cook for 1 minute.
  4. Next add the mixed veggies, mint and cilantro. Cook for 2 minutes.
  5. Add red chili powder, pulao masala, salt and rice. Add 1½cups of water (water can be substituted with a mixture of rice milk and soy yogurt) and cook for 2 whistles.
  6. Serve hot with a gravy dish.

 

 

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