If you follow me on Instagram, you would know my husband and I are trying this seven-day detox diet which prescribes a very strict eating plan. Consequently, I have caught myself in a constant battle about what I want to eat (rice and curry) and what the diet asks (vegetable soup). I will do a detailed post about this diet in a post next week, so watch this space, if you are interested.
Being on a detox diet, or not, why can’t I do some wishful thinking about dinner, right? That’s where this recipe comes in. A couple of weeks, back I finally took the plunge to try cooking with tofu, and believe you me, I am converted from never eating tofu to including it in my weekly meal prep. Since after making the curry, I have used it in a few meals, including a killer fried rice skillet – let me know if you want me to share that recipe.
Back to the curry – this is one you must try. I promise it won’t have the rubbery texture that tofu served in restaurants mostly has.
Ingredients for the tofu marinade:
- Organic natural tofu (200 grams)
- Salt (to taste)
- Yogurt (2 tablespoons)
- Red chili powder (1/2 teaspoon)*
- Cumin powder (1/2 teaspoon).
Remaining Ingredients:
- Oil (3 tablespoons)
- Onion (2)
- Minced garlic (1 1/2 tablespoons)
- Chopped green chillies (2)
- Tomatoes (3)
- Salt (to taste)
- Crushed red chilli (1 teaspoon)
- Coriander powder (1/2 teaspoon)
- Salt (to taste)
- Turmeric powder (1/4 teaspoon)
- Garam masala (1/4 teaspoon)
- Potatoes (2 large or 250 grams)
- Peas (1/2 cup)
- Coriander (for garnish).
Method:
- Roughly chop the tofu in chunks and marinate it using all listed ingredients.*
- In a pot or pan, heat oil. Chop onions meanwhile.
- Once oil is heated, sauté onions until golden brown. Chop the tomatoes meanwhile.
- Sauté the minced garlic with onions until fragrant.
- Add tomatoes, chillies, and all spices to the onion and garlic goodness.
- Stir until the tomatoes are mushy and the oil is separated.
- Add potatoes, peas, and tofu.
- Break the tofu further with your spatula/spoon as everything cooks. The tofu you will end up with will have a minced meat texture.
- Cook for at least ten minutes on medium high heat.
- Now turn down the heat, add some water, and let those potatoes soften.
- Once the potatoes are cooked through, garnish with chopped coriander and serve with rice, wholewheat wrap/chapati, or naan. Voila!
Tips:
- Add more chili powder if you like heat.
- Mix the spices first in the yogurt and then add tofu chunks to it while making the marinade.
- For extra flavor, leave the tofu marinade in the refrigerator overnight.