Tofu Curry
Cook Time:
30 min
Prep Time:
15 min
Servings:
4
Ingredients
- 4 tablespoon vegetable/olive oil
- 1 tablespoon butter
- 1 large onion
- 8 cloves of peeled garlic
- 2 teaspoon of freshly grated ginger
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- ½ teaspoon cumin seeds
- 1 – 14.5 oz can Hunt’s Fire Roasted tomatoes
- 3 large pieces of bay leaves
- ½ cup of water
- 2 tablespoon of sour cream/yogurt
- 1 package of Tofu
- 2 tablespoon lemon juice
- Salt to taste
- ½ bunch of fresh coriander
Directions
Prepare Masala (Spice Mix)
- Cut onion in thin long pieces.
- Place the pan over a medium flame.
- Pour 2 tablespoon vegetable oil in the pan.
- Add butter and cumin seeds to the heated oil.
- Let the cumin seeds get brown, add onion, garlic, and ginger.
- Once the onion is caramelized or translucent add garam masala, ground cumin, and roasted tomatoes. Roast the contents for 1 min and take the mixture off the flame.
- Pour the contents in the blender and puree with ½ cup of water, add sour cream/yogurt and blend for 1 minute.
- Slice tofu slab into two and bake tofu in the oven for 30 minutes at 400 degrees or until brown.
Make the Curry
- Place the pan on medium flame.
- Add 3 teaspoons of oil.
- Add ½ teaspoon of cumin seed and let it brown.
- Add the ground masala and let it fry for 1 minute.
- Add baked tofu to the masala.
- Garnish with fresh coriander leaves.