Tofu Vegetable Curry
A Tofu Vegetable Curry that is a simple and a scrumptious recipe. Packed with Indian flavours like Turmeric, Kashmir Red Chili Powder and Garam Masala. Making this dish a crowd-pleaser - even as a side dish!
Serve your homemade Tofu Vegetable Curry along with a fragrant Basmati rice or freshly made chapatis.
Don't like Tofu? Substitue with Paneer!
Tofu Vegetable Curry
Serving: 4 individual portion sizes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients & Utensils
Non-stick cooking pan with a lid
Wooden/Silicone Spatula
2 Tablespoons Extra Virgin Olive Oil (EVOO)
1 teaspoon Mustard Seeds
1 teaspoon Jeera (Cumin Seeds)
1 teaspoon Hing (Asafoetida); (optional ingredient)
1 teaspoon Ginger, minced
2-3 Garlic Cloves, minced
2-3 Greed Thai Chilis, minced (adjust to your spice preference)
1/2 Red Onion, diced into small pieces
1 teaspoon Salt (to taste)
1 teaspoon Red Chili Powder
1 teaspoon Turmeric Powder
1 teaspoon Garam Masala
1 package (450g) Extra Firm/Medium Firm Sunrise Soya Foods Tofu (squeeze out any excess water with a towel)
2 Coloured Bell Peppers, chopped into medium square pieces
1 cup Broccoli florets (frozen or fresh)
Cilantro, freshly chopped (optional garnish)
Let's Get Cooking
1. In a non-stick skillet, pour EVOO, Mustard Seeds, Jeera (Cumin) Seeds and Hing (Asafoetida). Turn the stove-top to a low. Once the Mustard Seeds start popping, add Ginger, Garlic, Green Chilies. Mix then add the Red Onions and salt. Increase the stove-top heat/flame to a medium-low and saute until the Red Onions become pink or translucent in colour.
2. Add your remaining vegetables and lastly the Sunrise Soya Foods Tofu. Saute the mixture on a medium-high heat for 2-3 minutes. Afterwards, cover with a lid and let this mixture cook in a simmer setting for another 3 minutes, before stirring once more.
3. Remove the lid of the skillet and gently fold all the the spices and Tofu together, creating a scintillating aroma of earthy spices - the smell of comfort and home!
COOKING TIP: At this point do a taste test! This will ensure that your dish is to your desired taste preference.
4. Serve your homemade Tofu Vegetable Curry, as a side, with a fragrant Basmati rice or even some homemade chapatis *Ouuu soo delish*
Notes
1. Substitute the ingredients to your dietary preferences.
2. Using a non-stick skillet/pan allows for less oil to be used, when cooking.
3. Storage: Store your home cooked Tofu Vegetable Curry in glass container(s)/tupperware(s). It can be stored in the fridge for up to 1-2 weeks.
4. Substitutions: If you do not have Garam Masala, substitue with Curry Powder or 1:4 ratio of Cumin Powder and All Spice
DID YOU TRY THIS RECIPE?
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Or, send me an email 💌 chikkatikkadiaries@gmail.com
💜 Vidya
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