Desi Tofu Recipes

Here are three tofu recipes that i've tried and made a few times, and all of them taste pretty good I think (the first one is my fave)

 

Coconut Tofu

(I know coconut is high in fat, but adding a tablespoon or so will add a lot of flavour and when I use low fat tofu, it's pretty much the only fat I'm adding)

 

1 cup firm tofu (chopped into small - smaller than half inch - cubes)

1 medium onion finely sliced

2 cloves garlic

1 tsp mustard seeds

1-2 tbps grated dried coconut

salt and chilli powder to taste

 

In a little bit of oil or cooking spray fry the mustard seeds for a couple of minutes. Add finely chopped garlic and fry a little more. Add the sliced onion and fry till golden brown (make sure they are really nicely cooked - the caramelization of the onions really adds the major flavour). Add the chopped tofu with salt and chilli powder and fry till the tofu starts to brown. 2-3 minutes before taking it off the stove add the dried coconut.

 

 

Palak Tofu

 

1 cup firm tofu (1/2-1 inch cubes)

1 cup frozen spinach

1 onion (finely chopped)

2 tomatoes (finely chopped)

2 tsp ginger-garlic paste

1-2 green chilles

1 tsp cumin seeds

salt to taste

Optional: 1-2 tsps dried methi, 1-2 tbsp yoghurt

 

In oil/cooking spray fry the cumin seeds and chopped green chilles. Add the onions and fry for a little longer. Next add the ginger garlic paste and the tomatoes and let it cook down. While the tomatoes are cooking, defrost the frozen spinach in the microwave and drain any excess water. Once the tomatoes are cooked down add the spinach and salt and stir. At this point an optional step is to microwave the tofu for a couple of minutes to get rid of excess moisture (because when you buy it, it's stored in water). Once the spinach looks wilted, add the tofu cubes and on a slow flame let the whole thing cook together so the flavours get into the tofu.

Optional parts: Towards the end, add some yoghurt to make it creamy (another idea is to all 1/3 cup of soy milk - which adds extra protein + gives it a creamy texture - this is a good trick for any curries that need milk/half-and-half). If it's yoghurt you added, it should get absorbed pretty quickly, if it's milk, you will have to let it reduce down. Just before you remove it from the heat add the dried methi

 

 

Capsicum Tofu

 

1 cup firm tofu (1/2 - 1 inch cubes)

1 onion (finely chopped)

1 chopped capsicum (whatever colour)

2 tsp ginger garlic paste

2 tbsp tomato ketchup

1/2-1 tsp garam masala powder

salt and chilli powder to taste

 

Again here too, you can microwave the tofu for a couple of minutes to get rid of the excess moisture. In oil/cooking spray fry the onion and let it brown. While the onions are cooking add the ginger-garlic paste. Once the onions are browned, add ketchup and stir it so it gets mixed into the onions. Add in the chopped capsicum and let it cook for 2-3 minutes - don't want it to get soft. Add the tofu cubes with salt and chill powder and stir and cook for a few minutes. Towards the end add the garam masala powder.

 

 

 

Hope you like 'em!

 

xo

M