Indian Tofu

Makes 4 servings, ready in 30 minutes.

vegan, gluten-free, dairy-free, sugar-free, oil-free, whole-food plant-based

Ingredients:

  • 1 block (14–16 oz) firm or extra-firm tofu, pressed and cubed
  • 1 tsp turmeric (for tofu)
  • 1 tsp garam masala (for tofu)
  • 1 onion, diced
  • 1-inch piece fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 cup tomato sauce (or crushed tomatoes)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp chili powder (adjust to taste)
  • ½ tsp turmeric (for sauce)
  • 1 tsp garam masala (for sauce)
  • 1 cup canned light coconut milk
  • 1 tbsp maple syrup (or to taste)
  • Salt to taste
  • Cooked quinoa or rice, for serving

Instructions:

  1. Cook the tofu: In a skillet over medium heat (or bake at 400°F for 25–30 min), cook the cubed tofu with turmeric and garam masala until golden and slightly crispy. Set aside.
  2. Sauté aromatics: In the same skillet, sauté diced onions over medium heat until soft and golden. Add minced ginger and garlic, and cook for another 1–2 minutes until fragrant.
  3. Make the curry sauce: Add the tomato sauce to the skillet. Stir in cumin, coriander, chili powder, turmeric, garam masala, coconut milk, and maple syrup. Let simmer for 5–10 minutes to allow flavors to meld.
  4. Combine & serve: Add the cooked tofu back into the skillet and stir to coat in the sauce. Simmer for another 2–3 minutes. Taste and adjust seasoning as needed.
  5. Serve hot with quinoa or rice. Garnish with fresh herbs if desired.