Indian Tofu Curry

A delicious, protein-rich Indian curry with soy bean curd tofu.

Ingredients:

olive oil
340 g of tofu
1 onion, finely chopped
3 cloves of garlic, finely chopped
1 teaspoon of cumin powder
1 teaspoon of coriander powder
1 teaspoon garam masala spice
2 teaspoons of curry powder
3 cm piece of ginger, chopped
400 g diced tomatoes in a can
55 ml of vegetable broth
115 ml of coconut milk

Directions:

1. Drain and press the tofu cheese: Wrap the cheese in a paper towel and place some weight on it, such as a heavy pan, or simply press firmly with your hands a few times (to remove all excess liquid from the cheese).
2. Cut the tofu into bite-sized cubes.
3. Heat a little olive oil in a large skillet over medium heat.
4. Add the tofu. Season with a pinch of salt and cook until the tofu is lightly browned and crispy. Stir constantly and try to fry the tofu cubes on all sides. Then remove the tofu from the pan and set aside.
5. Add a little more olive oil to the same pan, add onion and garlic. Fry until the onion becomes transparent.
6. Add spices (cumin, curry, garam masala, coriander) and ginger. Fry for another 30 seconds.
7. Add diced tomatoes and a pinch of salt. Simmer uncovered on low heat for 8-10 minutes.
8. Transfer this tomato sauce to a blender. Add the vegetable broth and beat until smooth. Then pour the sauce back into the pan.
9. Pour in the coconut milk and add the tofu. Cook for 5 minutes. Taste and season with salt and spices if necessary.
10. We recommend serving with rice or homemade naan bread. Delicious!

Yield: 2 servings
Recipe: wholefoodsoulfoodkitchen.com