Tofu Matar Bhurji | One Pot Recipe | Tofu Scrambled

Tofu is a soy-based food made from curdling soy milk and forming it into a solid block. Tofu is a good source of plant-based protein that can be used in all sorts of ways. It’s a great addition to vegetarian and vegan diets. Tofu is an incredibly versatile ingredient. When blended, it has a great texture – you can use it in a curry or pudding or even in Mithai (Indian sweets).

Tofu Matar Bhurji

Recipes with Tofu :

  1. Palak Mushroom Matar Curry
  2. Gulabi Tofu Kalakand
  3. Tofu Kalakand
  4. Tomato Beetroot Based Curry
  5. Tofu Spinach With Quaker Oats
  6. Tofu Black Pepper White Curry
  7. Broccoli Tofu Cashew Curry 
  8. Tofu Matar Masala
  9. Tofu Lababdar No Onion No Garlic
  10. Tofu in Yogurt Gravy | Dahi Wala Tofu Sabzi | Recipe with Greek Yogurt
  11. Kadai Tofu | Tofu Bell Pepper Curry
One Pot Recipe

While tofu has been on the world’s platter for a long time, Indians have much recently started to experiment with the versatile food. Since it has a subtle, neutral flavor, it can be used for both sweet as well as savory dishes. It also takes on different textures, from silky soft to crispy or golden fried – different textures of tofu are used for different cooking preparations.

Served with Whole Wheat Spinach Naan

Bhurji means scrambled in English. So, in this recipe, the simple scrambled tofu gets an Indian-style makeover with the addition of a few traditional spices. Sounds yum, right? This recipe takes less than 15 minutes to prepare and is a great option for breakfast, lunch, or even dinner. Serve this with tandoori naan is the best combination.


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Ingredients:
Tofu – 375 gms (crumbled)
Frozen peas – 3/4 cup
Finely chopped onion – 2 big
Grated garlic  – 2 tbsp
Grated ginger – 1 inch
Finely chopped green chili – 1
Ghee – 2 tbsp
Cumin seeds- 1 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Turmeric – 1/2 tsp
Greek yogurt – 2 tbsp

Method :

  1. Add ghee in a pan and add cumin seeds till they turn aromatic.
  2. Then add chopped onions and cook till they turn translucent. Then add ginger, garlic and saute for 5 minutes on low heat.
  3. Add chopped green chilli and tomato. Saute till they turn soft and mushy.
  4. Add salt to taste, turmeric, red chilli powder with coriander powder. Mix and roast for 5 minutes on medium heat.
  5. Now add frozen peas and cook for 2-3 minutes. Then add crumbled tofu and mix gently.
  6. Add greek yogurt and cook for 5 minutes. Its ready to serve.
Tofu Scrambled

Gulabi Tofu Kalakand | Indian Sweet with Rose Flavor | Made With Beetroot & Roohafza | No Ghee No Oil Sweet Recipe

With Diwali around the corner, the festivities are in full swing with people buying gifts, clothes, home decor items and what not. No festival is complete without sweets so how can the biggest Indian festival be celebrated without a lot of mithai.

Diwali Celebrations

Ditch buying sweets from the market and add a homemade touch to your Diwali party by making mithai yourself. Many Indian desserts are served as both a religious offering and celebratory dessert. Like any festive holiday, celebrating Diwali also means having friends and family over and indulging in food, glorious food.

Gulabi Tofu Kalakand

I personally like giving some of my much loved Indian flavors a twist, like making kalakand with tofu. This Diwali I made kalakand with tofu but with little twist.

Indian Sweet with Rose Flavor

Kalakand is a traditional Indian milk cake with a slightly grainy texture that simply melts in your mouth. This recipe for Gulabi Tofu Kalakand is super quick and easy. This is a very simple recipe and it is so close to the traditional Kalakand, the only difference is I replaced paneer with tofu. Indian desserts tend to be very sweet traditionally and I am sticking to the traditional flavor. You can reduce the sugar if you wish. This kalakand also has a specific traditional flavor of rose because of Roohafza.

Made With Beetroot & Roohafza

Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. They are rich in nutrients that help to boost your immune system and can produce new blood cells. This time I wanted to try beetroot with kalakand and it came out very well.

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Ingredients :
Crumbled tofu – 400 gms or 1 & 1/2 cups
Milk – 2 cups
Beetroot – 1 small size
Roohafza – 1/4 cup
Full fat milk powder – 1 & 1/2 cups
Sugar – 1/2 cup
Chopped pistachios & sliced almonds for garnishing
Cardamom powder – 1/2 tsp
A pinch of salt

Method :

  1. Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes. Make a puree (1/4 cup ) without adding water.
  2. Line a tray with butter paper and keep it aside.
  3. Boil milk in a non stick pan and boiled till it for 5 minutes. Keep on stirring the milk with a spoon at short intervals so it doesn’t stick at the bottom of the pan.
  4. Now add crumbled tofu to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa.
  5. Add milk powder and stir the mixture. Mix well and cook for 5 minutes on low heat.
  6. Then add sugar, beetroot puree, roohafza and cook it till the mixture reaches the consistency of making a burfee. At last add cardamom powder with a pinch of salt and mix it well.
  7. Pour the mixture into a greased tray and let it set.
  8. Garnish chopped pistachios and let it rest for 2 hours in a refrigerator before slicing.
  9. Now cut into desired shape.
No Ghee No Oil Sweet Recipe

Raksha Bandhan Special | Tofu Kalakand | Indian Sweet Recipe | No Ghee No Oil Sweet Recipe

Traditionally celebrated by Hindus, Raksha Bandhan is a festival in which a sister ties a talisman or an amulet, also called rakhi, around her brother’s wrist. This symbolizes love and protection. Sometimes, when siblings have to live in separate locations due to various reasons like education, work, and marriage, it becomes difficult to experience the same joy.

Raksha Bandhan Special

Thanks to the advent of the internet, you can select your favorite fancy rakhi online and send that rakhi with sweets like gulab jamun, ladoo, rasgulla, and barfi overseas. This year I ordered rakhi from Ferns N Petals. Ordered an Ethnic Rakhi Set & Plants In Metal Pots and I loved it.

Ashu shared this beautiful picture (India)

My sister-in-law (Ashu) is a nature lover. She has a beautiful channel ” Nature’s Window”. She has an amazing squirrel friend called “gillu”. Do visit her channel

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Dearest 🙂 Rahul & Ashu
On this auspicious occasion of Raksha Bandhan, I pray for your ultimate happiness, good health, and success.

Handsome Brother (Rahul) & Beautiful Sister-In-Law (Ashu)

Handmade gifts often let the receiver feel that they are loved. They think that the person giving the gift has spent enough time thinking about what they want, something that shows their personality or interest. In addition, a handmade gift lets someone feel extra special because rather than giving a store-bought present, you chose to put your time creating something.

Handmade Rakhi

Without a doubt, the person who will receive it will feel nothing but good vibes. I made these personalized rakhis with alphabet beads and colorful threads. How I made it? The link is below.

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One of the most enjoyable aspects of each Indian festival is the mouthwatering food that is served on such special occasions. The day of Raksha Bandhan is feast time for the brothers, sisters to make their favorite dishes that adorn the dining table. Scrumptious sweets recipes are generally prepared for this day.

Tofu Kalakand

Kalakand is a delicious, rich sweet dish that is a staple in most Indian homes, particularly in the North. The texture and taste of this homemade recipe are very similar to the one you get in the mithai shops and are very easy to make as well.

Indian Sweet Recipe

This is a very simple recipe and it is so close to the traditional Kalakand, the only difference is I replaced paneer with tofu. Indian desserts tend to be very sweet traditionally and I am sticking to the traditional flavor. You can reduce the sugar if you wish. This kalakand also has a specific traditional flavor and texture.

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Ingredients :
Crumbled tofu – 400 gms or 1 & 1/2 cups
Milk – 2 cups
Full fat milk powder – 1 & 1/2 cups
Sugar – 3/4 cup
Chopped pistachios – 1/4 cup
Cardamom powder – 1/2 tsp
A pinch of salt

No Ghee No Oil Sweet Recipe

Method :

  1. Line a tray with butter paper and keep it aside.
  2. Boil milk in a non stick pan and boiled till it for 5 minutes. Keep on stirring the milk with a spoon at short intervals so it doesn’t stick at the bottom of the pan.
  3. Now add crumbled tofu to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa.
  4. Add milk powder and stir the mixture. Mix well and cook for 5 minutes on low heat.
  5. Then add sugar and cook it till the mixture reaches the consistency of making a burfee. At last add cardamom powder and mix it well.
  6. Pour the mixture into a greased tray and let it set.
  7. Garnish chopped pistachios and let it rest for 2 hours in a refrigerator before slicing.
  8. Now cut into desired shape.
Indian Mithai

Tofu Spinach With Quaker Oats | Spinach Based Curry | Recipe with Oats | Protein Rich Recipe

Palak Paneer is a vegetarian dish from the Indian subcontinent, made with paneer or cottage cheese in a thick paste made with pureed spinach and seasoned with ginger, garlic, and other spices. This Tofu Spinach Recipe is exactly the same, the only difference is that I have swapped the paneer or cottage cheese with tofu.

Tofu Spinach With Quaker Oats

Tofu is a good source of protein and contains all nine essential amino acids. It is also a valuable plant source of iron and calcium and the minerals manganese, selenium and phosphorous. This curry is a delicious way to add greens and tofu in your diet. The best part of this curry is – it is easy to prepare.

Oats

Tofu Spinach With Quaker Oats | Spinach Based Curry | Recipe with Oats | Protein Rich Recipe

To make this curry healthier I have added homemade oats flour. Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties. In this recipe, oats flour helps to makes this curry creamier and silkier.

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Ingredients:
Tofu – 200 gms
Spinach – 1 bunch
Finely chopped onion – 1 big
Finely chopped tomato – 2 big
Finely chopped garlic  – 3 tbsp
Finely chopped ginger – 2 tbsp
Finely chopped green chili – 1
Homemade Oats Flour – 3 tbsp
Oil – 2 tbsp
Cumin – 1 tsp
Red chili powder – 1/2 tsp
Pinch of turmeric powder
Coriander powder – 2 tbsp
Chaat masala – 1 tbsp
Himalayan pink salt to taste

Spinach Based Curry

Method:

  1. Remove stems from the spinach and wash thoroughly in running water. Blanch in boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree.
  2. Heat oil in the same pan on low flame and add cumin. Allow it to crackle.
  3. Add ginger, garlic and cook for 5 minutes on the medium-low flame. Then add chopped onions, chopped green chilly, salt and a pinch of turmeric powder. Sauté on a medium flame until translucent.
  4. Lower the heat and add coriander powder, red chili powder, chaat masala with little water and cook until masala for 5 minutes.
  5. Now switch off the gas and allow masala to cool down. Grind cooked masala into a fine paste and transfer grounded masala into the same pan.
  6. Add tofu cubes and mix gently. Cover and let it cook for minutes on low heat.
  7. Mix 2 tbsp of oats flour with 1/4 cup of water. Make a smooth paste.
  8. Now add puree spinach with oats flour paste. Mix well and let it cook for 8 minutes on low heat.
  9. Switch off the heat and serve with rice or paratha.
Homemade Oats Flour

Tofu Kali Mirch | Tofu Black Pepper White Curry | Onion Yogurt Based Curry

Tofu Kali Mirch is a tasty & delicious dish prepared using tofu , pepper and onion-curd gravy. The dish is a beautiful blend of creamy gravy and the pungency of peppercorns. While onions add a traditional Indian flavour to the dish, the curd adds a sour taste. Once you taste tofu kali mirch, you will get a subtle taste of cream and Greek Yoghurt along with a spicy note.

Onion Yogurt Based Curry

Kali Mirch or Black Pepper is the highlight of this dish. In this Tofu Kali Mirch or Tofu Black Pepper White Curry, the presence of kali mirch is marked in a subtle way without overpowering the gravy with its pungency. Addition of greek yogurt gives a faint sour taste to the gravy and also balance the pungency of the black pepper.

Kali Mirch Or Black Pepper

Tofu Kali Mirch | Tofu Black Pepper White Curry | Onion Yogurt Based Curry

Serve Tofu Kali Mirch with Paratha for the weeknight dinner. Pepper lends a pungent but not harsh touch of spiciness to the dish, making it seem quite different from the usual. This recipe adds great variety to the vegetarian dinner menu for the parties as well. 

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Ingredients :

Tofu – 200 gms (cut into squares)
Crushed Black Pepper – 1 tbsp
Roughly chopped white onions – 3 medium size
Green chillies – 2 (cut lengthwise)
Bayleaf – 1
Black cardamom – 2
Green cardamom – 1
Garlic – 3 (cut into half)
Ginger – 3 small pieces
Cashew Nuts – ¼ cup ( soaked overnight or 1 hour)
Greek Yoghurt – 3/4 cup
Himalayan pink salt to taste
Oil or Ghee – 3 tbsp

Tofu Kali Mirch

Method :

  1. Sprinkle some himalayan pink salt and crushed black pepper on Tofu and keep aside.
  2. Heat a pan and add onions, chillies, bayleaf, black cardamom, green cardamom, ginger, garlic, soaked cashew nuts along with 4 cups of water.
  3. Cover and let it boil for 20 – 25 minutes till the onions are tender.
  4. After 25 minutes strain prepared onion cashews mixture.
  5. Remove bayleaf, green chilli, black cardamom, green cardamom and let it cool down the mixture.
  6. Now blend prepared onions cashews with Greek Yoghurt. Make a smooth onion yoghurt puree.
  7. Sieve onion yoghurt puree.
  8. Heat a pan and add oil, once it is hot add the onion yoghurt puree.
  9. Cook this curry for 10 minutes on medium high heat and till curry starts thicken up.
  10. Now add tofu squares with crushed black pepper, himalayan pink salt to taste and 1 cup of water. Cook for 5 minutes on low heat and then remove it to bowl.
  11. Garnish with fresh crushed black pepper. Serve hot with rice or paratha.
Tofu Black Pepper White Curry

Broccoli Tofu Cashew Curry | Creamy Curry Recipe | Lunch Recipe

Broccoli Tofu Cashew Curry is a delicious creamy curry made with tomatoes, onions, and some Indian spices. Cashews add a velvety richness to this flavorful Curry. It just takes about 30 minutes to make and taste delicious with plain rice or roti or plain paratha.

Broccoli Tofu Cashew Curry

Cashew is very commonly used in Indian cooking. It is used in both sweet and savory dishes. The whole cashew is used in many rice dishes like Biryani, Pulav to add a nice crunch and richness to the dish. The base for many Indian curries is cashew nuts. Cashew nuts are soaked in warm water and ground to a fine paste. The ground cashew cream is added to curries that make curries rich and creamy. I learned this recipe from my sister in law (Jaitani), Anita Karki. She is always an inspiration for me and I learned a lot from her.

Me with my Di

Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is a good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium, and phosphorous.

Creamy Cashew Based Curry

Broccoli is one of those vegetables which is rarely used in Indian cuisine. This Indian style cashew curry is the best way to add broccoli to your diet. It is an excellent source of vitamin K, vitamin C, chromium, and folate. It is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A.

Lunch or Dinner Recipe

Broccoli Tofu Cashew Curry – Creamy Curry Recipe

I just love the combination of broccoli, tofu, and cashews in curries. This recipe is hearty, creamy, delicious, fresh, super easy, rich, versatile, mouthwatering, and kids approved as well. My son Reyansh always enjoy this curry with plain paratha.

Quick, easy Weekend Lunch Meal

Ingredients :
Broccoli (florets separated) – 1 big
Cashews (soaked in hot water for 20 minutes) – 8
Full fat milk – 1/2 cup
Tofu – 200 gms
Roughly chopped onion – 4 large
Roughly chopped tomato – 3 large
Roughly chopped garlic – 5
Roughly chopped ginger – 1 inch
Finely chopped green chilly- 2
Butter – 2 cubes
Olive oil – 3 tbsp
Red chilli powder – 1/2 tsp
Chana masala – 1 tsp
Coriander powder – 1 tsp
Cumin seeds – 1/2 tsp
Dry coriander leaves – 3 tbsp
Salt to taste

Whole Garam Masalas:
Green cardamom – 3
Cinnamon stick – 1 inch
Clove – 3
Black cardamom- 1
Black pepper- 3

My Son’s Favorite Curry

Method :

  1. Broccoli :Prepare broccoli florets, separate it from the stalk and boil with 2 cups of water (add little salt) for 5 minutes. Stain them and cut them into half.
  2. Tofu : First, drain excess water and wrap tofu with an absorbent cloth. Place warped tofu on a flat surface put a plate on top of it and put some weight ( a water-filled jug or a bowl) on top of the plate. Let the tofu weight down and compress for at least for 1 hour. Now slice tofu into triangle shape or any shape you want.
  3. Heat 1 tbsp olive oil in a pan. Roast sliced tofu, broccoli till crisp golden brown.
  4. Heat 2 tbsp olive oil in a deep non-stick pan and whole garam masalas. Saute for 15 seconds. Add chopped onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
  5. Add chopped tomatoes with soaked cashews and cook for 6 -8 minutes (covered) till tomatoes become soft.
  6. Switch off the flame and let the mixture cool down. Then make a smooth paste and sieve prepared masala.
  7. Put butter cubes in a pan and add red chili powder, coriander powder, green chilly, channa masala and salt. Add prepared onion tomato sieve mixture.
  8. Stir well and cook until gravy starts leaving oil from corners. Add full fat milk and cook for another 4 minutes.
  9. Now add roasted broccoli, tofu and stir well. Add 1 cup of boiled water and salt and adjust your consistency. Leave it to simmer for 10 minutes and serve hot.
  10. Garnish with fresh coriander leaves and serve hot with plain parathas.
Cashews

Tofu Matar Masala | Tofu Peas Yogurt Curry | Lunch Recipe

This Tofu Matar Masala recipe is a take on the classic and very popular North Indian dish – Matar Paneer. Matar Paneer Gravy one of the popular paneer recipes from Punjab. The combination of peas and soft paneer (cottage cheese) in mildly spicy tomato gravy is a perfect lunch or dinner recipe. It can be served with roti or plain paratha or hot poori.

Tofu Matar Masala

For this recipe, I replaced the paneer with tofu and it tastes delicious. This recipe has a lot of spices, there is coriander powder, roasted cumin powder, turmeric, cumin seeds, chili powder, and some red chili flakes. The only change I made while making curry is the addition of little greek yogurt (Whisk the yogurt thoroughly before you add it to the curry). Yogurt makes curry richer in flavor and it mild the hotness of spices.

Tofu Pea Curry

Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is a good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium, and phosphorous.

Perfect Lunch Recipe

Tofu Matar Masala | Tofu Peas Yogurt Curry | Lunch Recipe

I just love the combination of tofu, peas, and yogurt in this curry. This recipe is hearty, creamy, delicious, fresh, super easy, rich, versatile, mouthwatering, and kids approved as well. My son Reyansh always enjoy this curry with plain paratha.

My Favorite Curry

Ingredients:

Extra firm Tofu in Cubes – 200 gms
Frozen Peas – 1 cup
Greek yogurt – 1/4 cup
Finely chopped onion – 2 medium
Tomato puree – 2 large
Finely chopped garlic – 4
Finely chopped ginger – 1 inch
Cumin seeds – 1 tsp
Ghee or oil – 3 tbsp
Red chilli powder – 1/2 tsp
Coriander powder – 2 tsp
Sabzi masala – 1 tsp
Few finely chopped coriander leaves
Dry red chilli flakes – 1 tbsp
Dried powder of coriander leaves – 1 tbsp
Finely chopped green chili – 1
Salt to taste

Healthy Lunch Recipe

Method :

  1. Heat oil in a pan. Add cumin seeds and allow them to crackle.
  2. Add chopped onion and saute until translucent. Then add ginger, garlic and cook for 8 – 10 minutes.
  3. Lower the flame and add yogurt. Cook for 5 minutes.
  4. Then add chopped tomatoes, coriander powder, turmeric, sabzi masala, red chili powder, green chilli and salt. Mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
  5. Add tofu and peas. Mix well and cook on a medium flame for another 6 minutes with 1 cup of water, while stirring occasionally.
  6. Garnish with dry red chilli flakes, dried powder of coriander leaves Serve hot garnished with coriander with rice or plain paratha or hot poori.
Served With Rice

Tofu Lababdar No Onion No Garlic | With Low Fat Milk | No Butter No Heavy Cream

This Tofu Lababdar recipe is a delicious, rich, creamy Indian curry without using onion and garlic. It has a smooth and luscious gravy that is perfect to relish with chapati or plain rice. It is a restaurant-style creamy curry and perfect for festive feasts. This Curry recipe is ready in just 30 minutes with few ingredients. It’s a flavorful curry, full of Indian spices.

Tofu Lababdar

This gravy is similar to the one typically used for Paneer Lababdar but I didn’t use butter or heavy cream here. For making curry creamy, I used cashews and low-fat milk. 

Tofu Lababdar No Onion No Garlic

You can use this gravy with any vegetables or soya chunks. It is fabulous every which way. Adding tofu to this dish brings it closer to another popular Makhani dish, Paneer Makhani, where paneer, an Indian cheese, is added to the gravy. But tofu has healthy fats, unlike paneer, and it is bursting with good protein.

With Low Fat Milk

Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component of East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is a good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium, and phosphorous.

With Low Fat Milk

Ingredients:
Tofu – 300 gms
Roughly chopped tomato – 4 large
Roughly chopped ginger – 1 inch
Low fat milk – 3/4 cup
Boiled water – 1 cup
Ghee or oil – 3 tbsp + 1 tbsp
Cashews – 1/2 cup (soaked for 20 minutes)
Green Chilli – 1

List of Whole Masala
Dry red chilli – 2
Whole black pepper – 1 tbsp
One stick of cinnamon
Cumin or Jeera – 1/2 tbsp
Green cardamom – 4
Black cardamom – 1

Spices
Paprika – 1 tsp
Coriander powder – 2 tbsp
Himalayan pink salt to taste
Few fresh coriander leaves or dry coriander leaves powder for garnish

Lunch Recipe

Method:

  1. Heat 3 tbsp oil in a deep non-stick deep pan and whole masalas (above mentioned). Saute for 15 seconds. Then add sliced ginger and cook for 3 minutes.
  2. Add chopped tomatoes with soaked cashews, coriander powder, salt and cook for 10 minutes (covered) till tomatoes become soft.
  3. Switch off the flame and let the mixture cool down. Then make a smooth paste and sieve prepared masala.
  4. Put oil (1 tbsp) in a pan and add red chili powder. Add prepared tomato sieve mixture.
  5. Stir well and cook until gravy starts leaving oil from corners. Add low fat milk and cook for 5 minutes on low heat. Then add 1 cup of boiled water and again cook for another 5 minutes ( adjust consistency according to your preferences)
  6. Now add sliced firm tofu and stir well. Leave it to simmer for 8 minutes and serve hot.
  7. Garnish with fresh coriander leaves and serve hot with plain parathas
Indian Whole Spices


Tofu in Yogurt Gravy | Dahi Wala Tofu Sabzi | Recipe with Greek Yogurt

This week I am trying my hands on Gravies without tomatoes. First, one I have in my mind is Dahi Tofu or Dahi Wala Tofu. I have often made sabzi without any onions or garlic, like Tomato Beetroot Based Curry, Chickpea Curry with Zucchini, Tofu Lababdar No Onion No Garlic.

Tofu in Yogurt Gravy

That is when this recipe that I had bookmarked a while ago came to my mind. This recipe is super easy and made in 20 minutes. The star of this gravy is yogurt. I am always a little scared when cooking yogurt as the base for the curry as we have to be quite careful. The yogurt could curdle very quickly if not cooked properly.

Dahi Wala Tofu Sabzi

Yogurt adds a creamy tang to many dishes, from creamed spinach to curry. But when you add yogurt to a simmering sauce, it can curdle, leaving you with a saucepan full of watery liquid and chunky curds. If you add a nonfat or low-fat yogurt to a simmering sauce, it will curdle easily than the full-fat version because it does not have as much fat to protect the proteins from the heat of the sauce.

Greek Yogurt

If you do not have full-fat yogurt, just add one teaspoon of flour or cornstarch per 1 cup of yogurt. Stir the flour or cornstarch into the yogurt before you add it to the sauce to prevent lumps. The starch in the flour or cornstarch prevents the proteins in the yogurt from tangling together. In this recipe, I used boiled cashews paste to prevent curdling. High heat is the root cause of curdled yogurt in cooked sauces. Lowering the heat to a bare simmer will cook the yogurt more gently, and lessen the risk of curdling.

Recipe with Greek Yogurt

Ingredients :
For marinating tofu

Tofu – 300 gms
Oil – 1 tbsp
Red chili powder – 1 tsp
Kasuri methi – 2 tbsp
Turmeric – 1/4 tsp
Ghee for roasting
Salt to taste

For Tempering
Finely chopped ginger – 3 tbsp
Dry red chili – 2
Black cardamom (seeds) – 1
Oil – 3 tbsp

For Gravy
Greek yogurt – 2 cups
Red chili powder – 1 tsp
Turmeric powder – 1 tsp
Coriander powder – 1 tbsp
Boiled cashews paste – 2 tbsp
Himalayan pink salt

For garnishing 1 tsp of dried coriander leaves powder

Lunch & Dinner Recipe

Method :

  1. Mix all the ingredients for the marination together and add tofu. Mix well.
  2. Add ghee to a pan. Saute tofu lightly and keep aside.
  3. Take yogurt, mix spices (red chilli powder, turmeric powder, coriander powder, salt & boiled cashews paste) and mix till smooth.
  4. Heat oil in a pan (3 tbsp). Add ginger, dry red chilli and black cardamom. Saute for few minutes.
  5. Add yogurt mixture and cook on low heat for 10 minutes.
  6. Now add saute tofu and cook for 5 minutes on low heat.
  7. Serve and garnish with dried coriander leaves powder.
Creamy Lunch

Kadai Tofu | Tofu Bell Pepper Curry | Recipe With Tofu | Lunch Recipe

This recipe is inspired from kadai paneer, from Northern India. I replaced Tofu in the place of paneer in this recipe. So what is ‘Kadai’ ? It is basically an indian wok, and this recipe is inspired from popular Indian side dish kadai paneer. It is a stir fry recipe made with bell peppers, onions and paneer, in this case it is Tofu.

Kadai Tofu

Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is a good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium, and phosphorous.

Tofu

A recipe for this Kadai Tofu that’s lip smackingly delicious and nutritious. Cubes of tofu are dunked in a creamy tomato onion sauce, sucking in all of the spice and flavor.

Tofu Bell Pepper Curry

The flavour comes from “Kadai masala”. It’s the star of the show. Whole spices like fennel seeds, black peppercorns, cloves, coriander seeds, black cardamom, dry red chilli are slow roasted , cooled and ground to a fresh powder and added to the cooked tofu and the capsicum towards the end of the recipe to have the punch of the flavour.

Recipe With Tofu |

You can prepare the kadai masala ahead of time and store it in an airtight container. The uniqueness of this recipe comes from the freshly roasted and ground kadai masala. But for busy days, I like to make a quick kadai masala spice blend and works amazingly. I have used the same in the recipe. 

Lunch Recipe

Ingredients :

List of Whole Masala
Dry red chilli – 2
Whole coriander seeds – 1 tbsp
Fennel seeds – 1 tbsp
Cloves – 3
Cumin or Jeera – 1/2 tbsp
Black peppercorns – 1/2 tsp
Black cardamom – 1

Other ingredients
Tofu – 300 gms (if using extra-firm tofu, press out all the water you can by swaddling the tofu block in paper towels and placing it in a colander with a weight on top. Leave it for at least an hour to drain out most of the water from the tofu)
Two small capcicums cut into cubes (red & yellow)
Baby onions cubed – 2
Finely chopped onions – 2
Tomato puree – 2
Grated ginger – 2 tbsp
Grated garlic – 1 tbsp
Oil – 3 tbsp + 3 tbsp
Turmeric – 1/2 tsp
Coriander powder – 1 tbsp
Paprika – 1 tsp + 1 tsp
Greek yogurt – 1/2 cup
Green chilli – 2
Himalayan pink salt to taste

Few fresh coriander leaves or Dry coriander leaves powder

Method :

  1. In a skillet, dry-roast the whole spices (mentioned above) until a couple of shades darker and fragrant. Remove to a spice grinder or blender and process to a coarse powder. Set aside.
  2. Heat some oil in a pan, add finely chopped onions and saute it ( add salt and turmeric, it helps onions to cook faster ). Then add ginger, green chilli and garlic paste and sauté for a few seconds till the onion becomes translucent.
  3. Add coriander powder, red chilli powder (1 tsp) with little water.
  4. Add tomatoes puree and cook till the masala thickens and the oil separates and starts floating on the sides.
  5. Now add beaten greek yogurt with 1/2 cup water, salt to taste and cook for 5 minutes.
  6. In another pan, add ghee and saute onions cubed, capcicum and tofu for 5 mintues with grounded kadai masala.
  7. Add sauteed tofu, onions and capcicum in a prepared onion tomato gravy.
  8. Gently mix everything and cook for 5 minutes on low flame (covered).
  9. Finally add chopped coriander leaves and switch off the flame.
  10. Enjoy with naan, plain paratha.