Indian Butter Tofu & Lentils
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-fried tofu and black lentils in a spiced tomato curry with garam masala, cumin, and turmeric, finished with dairy-free yogurt. A flavorful Indian-inspired vegan meal with complex spice.
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Nutrition & ingredients
Ingredients
serves 4- 1/2 cup whole black urad dal (you can sub another variety of lentil — see note)
- 1/4 cup vegan butter (divided)
- 1 14 ounce package extra firm tofu, drained, pressed, and cut into 1-inch cubes
- 1 medium onion (diced)
- 1 serrano pepper (seeded and minced (optional, omit for a milder version))
- 4 garlic cloves (minced)
- 1 teaspoon freshly grated ginger
- 2-3 teaspoons garam masala (to taste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cardamom
- 1 14 ounce can crushed tomatoes
- 1 cup vegetable broth
- 2 teaspoons vegan granulated sugar
- 2/3 cup 5.3 ounce container plain non-dairy yogurt
- Salt and pepper to taste
- Fresh cilantro
- Cooked basmati rice (for serving)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 716mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 802mg
- Calcium
- 396mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 716MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.