Kashmiri Lal Tofu (Tofu in Kashmiri chili tomato curry sauce)
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Vegan Richa · by Vegan Richa★ 5.0 (3)

Kashmiri Lal Tofu (Tofu in Kashmiri chili tomato curry sauce)

NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 51%
CARBS 29G32% OF CAL
9G FIBER10G OTHER10G TOTAL SUGAR
FAT 20G48% OF CAL
3G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pan-seared tofu in a fiery Kashmiri chili and tomato curry sauce with aromatic spices. A simplified North Indian curry with deep, complex flavor.

mainindiancurrytofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 14 ounces firm or extra-firm tofu
  • 1 teaspoon Kashmiri chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 tablespoon cornstarch
  • 2 teaspoons mustard oil or neutral oil (for cooking)
  • 2 teaspoons oil
  • 1½ cups chopped red onion
  • ½ teaspoon fennel seeds
  • ½ teaspoon black peppercorns
  • 3 cloves garlic (minced)
  • 1.5 to 2 tablespoons kashmiri chili powder
  • 1 black cardamom (slightly opened)
  • 2 whole cloves
  • 1 cinnamon stick (1½” to 2” long)
  • generous pinch asafoetida (aka hing, optional)
  • ¼ teaspoon turmeric
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cumin
  • ½ teaspoon salt (divided)
  • 4 ounces tomato puree (or tomato passata, unseasoned tomato sauce, or freshly pureed tomatoes)
  • cilantro, lemon juice
  • non-dairy yogurt (or non-dairy cream)
PREP
15M
SODIUM
832MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.