Tofu Curry

The tofu was an especially delicious addition, especially if baked first. You can also use unbaked tofu, but this will naturally have a softer texture, which I liked but did not make the cut with my more discerning husband. Make it both ways and decide for yourself.

Yield: 2 cups

  • 1 small yellow or red onion, peeled and chopped into 4 pieces
  • 1 2-inch piece ginger, peeled and coarsely chopped
  • 5 cloves garlic, peeled and trimmed
  • 1 medium tomato, quartered
  • 2 - 3 green Thai, serrano, or cayenne chile peppers, stems removed (chopped in half)
  • 1/2 cup plain, unsweetened soy yogurt
  • 1 heaping teaspoon coarse sea salt
  • 2 teaspoons garam masala
  • 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed in your hand to release flavor
  • 1 teaspoon red chile powder or cayenne
  • 2 tablespoons oil
  • 1/2 teaspoon asafoetida (hing)
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 2-inch cinnamon stick
  • 2 green cardamom pods (lightly crushed)
  • 2 whole cloves
  • 1/2 cup water
  • 14 oz. extra firm, organic tofu, baked and cubed (see recipe below)
  • 2 tablespoons fresh cilantro, minced

1. In a food processor, grind the onion, ginger, garlic, tomato, and chiles until you have a smooth, slightly watery paste. Transfer to a bowl.

2. Add yogurt, salt, garam masala, fenugreek leaves, and red chile. Mix well.

3. In a deep, heavy pan, heat oil over medium-high heat.

4. Add asafoetida, cumin, turmeric, cinnamon, cardamom, and cloves. Heat for 30 seconds until the seeds sizzle.

5. Add soy yogurt mixture and water. Bring to a boil and then turn heat down and simmer for 3 - 5 minutes until the mixture slightly thickens. This step is key. The spices need to cook and blend evenly into the other ingredients.

6. Add tofu. Simmer for another 4 - 5 minutes. Remove whole spices, garnish with fresh cilantro, and serve immediately over a bed of brown or white basmati rice.

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