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Tandoori Tofu Masala

Ratings 4 from 1 votes
Courses
Time
Prep Time: 10 min Cook Time: 25 min Rest Time: 35 min Total Time: 1 hr 10 mins
Servings 6
Description

This dish can be eaten in so many ways, as a curry with some naan, in a pitta sandwich with some salsa, in a wrap with some chutney, on top of a salad with a yoghurt dressing. ooohhh the options are endless!

Ingredients
    Tofu sauce
  • 1 roasted bell pepper
  • 2 cups crushed tomatoes
    • Veghar (sautéed spices)
  • 2 tablespoons grapeseed oil
  • 1 teaspoon cumin
  • 1 teaspoon crushed green chilli ((optional))
  • 1 tablespoon crushed ginger
    • Flava flave
  • 2 cups shredded cabbage
  • 5 cups tofu (grated extra firm organic tofu)
  • 2 teaspoons channa masala
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon kasoori methi (dried fenugreek leaves)
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoon pink salt
  • 1/4 teaspoon asafoetida
  • 1/2 tablespoon garam masala
  • 1/2 tablespoon amchoor (or a squeeze of lemon)
  • 1/2 cup vegan unsweetened yogurt
Instructions

  1. Prepare your roasted pepper 

    Heat oil in a large pan, once hot add in the cumin seeds and let them pop and sizzle 

  2. Add in the chili and ginger and saute for a couple of seconds on medium heat 

  3. Add shredded cabbage and saute till its softened 

  4. Add shredded tofu and all the remaining ingredients except the yogurt and mixy mixy 

  5. Cook for about 10 minutes on medium let the flavors absorb into the tofu 

  6. While it's cooking blend the roasted pepper and tomato till smooth

  7. Add into tofu, mix and cook for another 5 to 10 minutes on medium heat 

  8. Lastly, add in the yogurt and mixy mix

  9. ♡ Say a little prayer, sprinkle a whole lot of love and serve with a smile. ❤️

Note

Serving Suggestions: Eat with naan OR make into a pitta sandwich

Read it online: https://radhi-recovery.adeelchohan.com/recipe/tandoori-tofu-masala/