Indian Spiced Tofu Recipes

SAAG TOFU (TOFU WITH SPINACH, GINGER, CORIANDER AND TURMERIC)

Steps:

• Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
• Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
• Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chiles. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
• Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
• Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.

SPICY BAKED MARINATED TOFU

Steps:

• Mix vinegar, ketchup, peanut butter, soy sauce, sesame oil, garlic, ground ginger, cayenne pepper, and black pepper together in a small, microwave-safe bowl.
• Heat vinegar mixture in microwave oven until the peanut butter is softened, 10 to 15 seconds; stir mixture until smooth.
• Put tofu into a large bowl. Pour sauce over the tofu and stir to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes to a full day, stirring occasionally to assure tofu remains coated in sauce.
• Preheat oven to 400 degrees F (200 degrees C).
• Spread tofu onto a baking sheet in a single layer.
• Bake in preheated oven until slightly browned, 10 to 15 minutes.

SPICY BAKED TOFU

Steps:

• Lay the tofu on a plate lined with a couple sheets of paper towel. Layer more paper towel atop tofu and place another plate atop the stack to press water from the tofu. Let sit at least 5 minutes.
• Cut tofu into 1/2-inch strips and put into a large, sealable plastic bag; add soy sauce, chili sauce, ginger, and hoisin sauce. Squeeze bag to remove excess air and seal. Marinate tofu in the refrigerator for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
• Remove tofu from the marinade, shake to remove excess moisture, and arrange onto the prepared baking sheet. Discard the remaining marinade.
• Bake in preheated oven for 15 minutes, flip, and continue baking until firm, 15 to 20 minutes more.

SPICY TOFU

Steps:

• In a bowl add chilli powder, garam masala powder, coriander powder, and salt.
• Add soy sauce and mix together.
• Add the sliced ​​tofu and mix gently until the tofu is coated with the spice mixture.
• Keep it aside/ refrigerate for 40-50 minutes.
• When done, fry the tofu with oil in a pan or skillet and cook for 1-2 minutes on both sides over medium heat. Set aside.
• Heat oil in a pan, add chopped garlic saute for a minute.
• Add green onions and cook for a few seconds.
• Add chilli sauce, tomato sauce, and soy sauce.
• Now add sautéed tofu, and mix everything well.
• Garnish with green onions and serve hot.

10 BEST INDIAN TOFU RECIPE COLLECTION

Steps:

• Select your favorite recipe.
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INDIAN SPICED TOFU

Steps:

• Heat vegetable oil (1-2 Tbs worth) in a skillet over medium heat. When oil is hot, add spices and stir. When mustard seeds begin to pop, add lemon juice. Let the juice bubble for a a few seconds, then add carrots and saute until just tender, 2-3 minutes. Add tofu and stir to coat, breaking up large pieces until you get a consistency you like. Taste and adjust seasonings (you might want more salt or lemon juice). When mixture is hot again, add peas and mix gently until thawed. Add earth balance and stir until melted and evenly distributed. Serve immediately!

INDIAN-SPICED TOFU WITH WILTED SPINACH AND YOGURT

Steps:

• Press tofu.
• In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add tofu and cook, turning, until golden brown, about 7 minutes. Transfer to a plate and season with salt.
• Heat remaining oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring, until tender, about 5 minutes. Add ginger and spices and cook, stirring, until spices are toasted, about 1 minute. Add spinach and cook, stirring, until just wilted, 2 to 3 minutes.
• Remove from heat and stir in yogurt. Season with salt and stir in golden tofu. Serve with rice.

INDIAN-SPICED PEAS WITH TOFU

Steps:

• In a cast iron or heavy saucepan, heat about 1" oil until hot but not smoking.
• Toss tofu cubes with corn starch and fry in a single layer until golden brown on all sides. Carefully remove with a slotted spoon and set aside.
• Let oil cool slightly and drain off all but about 1/4 cup.
• Reheat and sauté onions and ginger until onions are golden brown. Add garam masala and tomatoes and simmer 5 minutes.
• Add 1/2 cup water, peas and fried tofu, cover and lower heat, simmer an additional 10-15 minutes. Season to taste.

TOFU MAKHANI (INDIAN BUTTER TOFU)

Steps:

• In a large bowl, whisk the lemon juice, cumin and 1 heaping tablespoon turmeric with 1 tablespoon water to make a thin paste. Drain and pat the tofu dry then cut it into 1-inch cubes. Add it to the turmeric marinade, gently stirring to coat. Set aside at room temperature while you prepare the remaining ingredients, or cover and refrigerate for up to 1 day.
• In a large pot over medium heat, melt the butter. Add the onions and chile powder, and cook, stirring frequently, until onions are translucent, about 5 minutes. Lower the heat, add the ginger and garlic and cook, stirring occasionally, until the onions are starting to brown, about 5 minutes.
• Add the tomatoes and their juices, gently crushing the tomatoes with your hands as you go. Add the cinnamon stick, paprika and sea salt along with the remaining 1 teaspoon turmeric. Cook until the tomatoes and onions break down and the sauce is the consistency of a thick ragù, about 10 minutes. Blend with an immersion blender, or transfer to a blender and purée until smooth. Return to the pot.
• Gently stir in the cream and the tofu and its marinade. Simmer over low heat, uncovered, until the tofu has taken on the color of the sauce and is flavored all the way through, about 5 minutes. Stir occasionally but gently, so the tofu doesn't fall apart. Transfer the tofu and sauce to a deep platter or large shallow serving bowl and sprinkle with scallions and cilantro. Serve with warm naan, rice, yogurt and cucumbers.