Tofu Curry
This isn’t my dadi’s recipe. Instead, this is a simple, inauthentic dish that gets you Indian flavors quickly. I have to stress this recipe is inauthentic, but that doesn’t mean it isn’t tasty. This curry comes together in less than 30 minutes.
Tofu Curry
Course: DinnerCuisine: IndianDifficulty: MediumServings
4
servingsTotal time
30
minutesIngredients
1 block of extra firm tofu, cubed
1 tablespoon canola oil
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon chili powder (adjust to taste)
1 can (14 oz) tomato sauce
Salt and pepper to taste
Cooked rice for serving
Directions
- Heat a large skillet or pan over medium heat and add 1 tablespoon of cooking oil.
- Add the chopped onion and sauté for 5 minutes or until it becomes golden.
- Stir in the 1 minced garlic clove and sauté for another minute or until fragrant.
- Add the tofu cubes and cook for 3-4 minutes, flipping the tofu occasionally until it starts to brown on all sides.
- Sprinkle the 1 tablespoon garam masala 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon chili powder over the tofu. Cook for 5 minutes, stirring constantly.
- Pour in the can of tomato sauce. Reduce the heat to low, cover the pan, and let it simmer for about 10-15 minutes.
- Taste the curry and adjust the seasoning with salt and additional chili powder or garam masala if desired.
- Serve the tofu curry hot over cooked rice. Garnish with fresh cilantro or parsley if you like.
