Pepper Fry with Tofu (South Indian onion black pepper curry)
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Vegan Richa · by Vegan Richa★ 5.0 (16)

Pepper Fry with Tofu (South Indian onion black pepper curry)

NUTRITION · PER SERVING45M COOK
CAL 12%·PRO 38%
CARBS 18G30% OF CAL
5G FIBER7G OTHER6G TOTAL SUGAR
FAT 13G48% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy tofu in a caramelized onion and black pepper sauce inspired by South Indian cuisine. Aromatic and warming with cumin, coriander, and turmeric.

mainindiancurrytofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 14 ounces firm or extra firm tofu (pressed for at least 15 minutes and then torn into organic pieces)
  • 1/2 teaspoon Kashmiri chili powder (or use paprika)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch
  • 1 teaspoon oil
  • 1/2 teaspoon black peppercorns
  • 1 black cardamom pod
  • 1 green cardamom pod
  • 2 teaspoons oil
  • 2 bay leaves
  • 2 whole cloves
  • 8 black peppercorns (lightly crushed)
  • 1.5 cups red onion (thinly sliced)
  • 1 green chili (such as Serrano, thinly sliced)
  • 2 teaspoons ground coriander
  • 1/2 teaspoon turmeric
  • 1 teaspoon Kashmiri chili powder (or use paprika)
  • 2 tablespoons ginger garlic paste (or use 3 cloves of minced garlic and 1/2” of ginger, minced)
  • 1/4 cup chopped cilantro stems
  • 10 curry leaves
  • 1/4 cup non-dairy yogurt (or use other non-dairy cream of choice)
  • 1 tablespoon ketchup (or use tomato paste)
  • 1/2 teaspoon salt
  • 1 cup water (or use non dairy milk )
  • cilantro and more black pepper (for garnish)
PREP
25M
SODIUM
760MG
ESTIMATE
COMPLETE

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