Tofu in Indian Sauce
If you’re looking to spice up your weeknight dinners with a dish that’s not only delicious but also easy to prepare, then you’ve stumbled upon the perfect recipe: Tofu in Indian Sauce. This delightful meal combines firm tofu with a symphony of spices and creamy coconut milk to create a dish that is rich in flavor and satisfying to the palate. Whether you’re a tofu enthusiast or a curious newcomer, this recipe will surely impress.
Why You’ll Keep Making It
One of the best things about this Tofu in Indian Sauce is its versatility. You can enjoy it on its own, pair it with fluffy basmati rice, or serve it with warm naan for a complete meal. The creamy sauce, infused with aromatic spices, complements the tofu perfectly, making it a favorite for both plant-based eaters and meat lovers alike. Plus, it’s a quick dish that comes together in under 30 minutes, ensuring you have more time to unwind after a busy day. You’ll find yourself returning to this recipe time and again, whether for a cozy night in or to impress guests at a dinner party!
Gather These Ingredients
To create this flavorful Tofu in Indian Sauce, you’ll need the following ingredients:
- 16 oz firm tofu
- 1 tbsp oil (such as vegetable oil or sunflower oil)
- 1 tbsp cornstarch or tapioca starch
- ½ tsp salt
- ½ tsp paprika
- 2 tbsp plant-based butter
- 1 small onion, diced
- 2 large garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp curry powder
- ½ tsp chili powder
- ½ tsp salt (to taste)
- 3 oz tomato paste
- 13.5 oz (1 can) full-fat coconut milk
- Fresh cilantro, to garnish
Tools & Equipment Needed
Make sure you have these tools handy for an efficient cooking experience:
- Non-stick skillet or frying pan – for frying the tofu and cooking the sauce.
- Spatula – to flip the tofu and mix the ingredients.
- Measuring spoons – for accurate ingredient measurements.
- Knife and cutting board – for dicing onions and mincing garlic and ginger.
- Mixing bowl – to coat the tofu with cornstarch.
Tofu in Indian Sauce: From Prep to Plate
Step 1: Prepare the Tofu
Start by pressing the firm tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes. This helps the tofu absorb more flavor and achieve a better texture when cooked.
Step 2: Cube the Tofu
Once pressed, cut the tofu into bite-sized cubes. In a mixing bowl, combine the cubed tofu with cornstarch, salt, and paprika. Toss gently to coat each piece evenly.
Step 3: Sauté the Tofu
Heat oil in a non-stick skillet over medium heat. Add the tofu cubes to the skillet in a single layer. Cook for 5-7 minutes, flipping occasionally until golden brown on all sides. Remove the tofu from the skillet and set aside.
Step 4: Start the Sauce
In the same skillet, melt the plant-based butter. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Step 5: Add the Spices
Add the cumin seeds, coriander powder, garam masala, curry powder, chili powder, and salt to the skillet. Stir well to combine and let the spices toast for about 30 seconds.
Step 6: Incorporate the Tomato Paste
Next, add the tomato paste to the skillet, stirring it into the onion and spice mixture. Cook for 1-2 minutes, allowing the flavors to meld.
Step 7: Create the Sauce
Pour in the full-fat coconut milk, stirring continuously to create a smooth sauce. Bring it to a gentle simmer.
Step 8: Combine Tofu with Sauce
Return the sautéed tofu to the skillet, coating it well with the sauce. Allow it to simmer for an additional 5 minutes, letting the tofu absorb all the delicious flavors.
Step 9: Garnish and Serve
Once cooked, remove from heat and garnish with freshly chopped cilantro. Serve your Tofu in Indian Sauce with rice, naan, or enjoy it on its own for a delightful meal.
Better Choices & Swaps
If you’re looking to customize this recipe, consider the following swaps:
- Tofu: You can use tempeh or seitan for a different texture.
- Plant-Based Butter: Coconut oil or olive oil can be used instead.
- Tomato Paste: For a milder flavor, use tomato sauce or diced tomatoes.
- Coconut Milk: Almond or cashew cream works well as a lighter substitute.
Chef’s Rationale
This Tofu in Indian Sauce is a perfect example of how plant-based meals can be both satisfying and flavorful. The combination of spices creates a depth of flavor that elevates the simple tofu into a dish that feels indulgent. Using full-fat coconut milk adds creaminess without the need for dairy, making it accessible for those following a plant-based lifestyle. The addition of fresh cilantro not only enhances the presentation but also adds a fresh pop of flavor that ties everything together.
Save It for Later
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier the next day! Reheat gently on the stovetop or in the microwave before serving. You can also freeze the sauce for up to a month, allowing you to enjoy this delicious meal whenever you like.
Ask & Learn
Can I use frozen tofu for this recipe?
Yes! Frozen tofu can be used, but it tends to have a different texture. Make sure to thaw and press it well to remove excess moisture before cooking.
Is this dish spicy?
The spice level can be adjusted based on your preference. You can reduce the chili powder or omit it altogether if you prefer a milder flavor.
What can I serve with Tofu in Indian Sauce?
This dish pairs exceptionally well with basmati rice, quinoa, or warm naan. You can also serve it alongside a simple cucumber salad for freshness.
Can I make this dish ahead of time?
Absolutely! You can prepare the sauce and tofu in advance, then combine and heat before serving for a quick and easy meal.
Because You Liked This
That’s a Wrap
Tofu in Indian Sauce is a wonderful addition to your culinary repertoire, balancing taste and nutrition in every bite. Its combination of spices and creamy coconut milk makes it a fulfilling dish that both vegetarians and meat-eaters will love. With this recipe, you’ll enjoy a quick, hearty meal that showcases the beauty of plant-based cooking. So, gather your ingredients and get ready to enjoy a deliciously comforting plate of Tofu in Indian Sauce!
Tofu in Indian Sauce
Ingredients
Equipment
Method
- Start by pressing the firm tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes.
- Once pressed, cut the tofu into bite-sized cubes. In a mixing bowl, combine the cubed tofu with cornstarch, salt, and paprika. Toss gently to coat each piece evenly.
- Heat oil in a non-stick skillet over medium heat. Add the tofu cubes to the skillet in a single layer. Cook for 5-7 minutes, flipping occasionally until golden brown on all sides. Remove the tofu from the skillet and set aside.
- In the same skillet, melt the plant-based butter. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Add the cumin seeds, coriander powder, garam masala, curry powder, chili powder, and salt to the skillet. Stir well to combine and let the spices toast for about 30 seconds.
- Next, add the tomato paste to the skillet, stirring it into the onion and spice mixture. Cook for 1-2 minutes, allowing the flavors to meld.
- Pour in the full-fat coconut milk, stirring continuously to create a smooth sauce. Bring it to a gentle simmer.
- Return the sautéed tofu to the skillet, coating it well with the sauce. Allow it to simmer for an additional 5 minutes, letting the tofu absorb all the delicious flavors.
- Once cooked, remove from heat and garnish with freshly chopped cilantro. Serve your Tofu in Indian Sauce with rice, naan, or enjoy it on its own for a delightful meal.
Notes
- For a different texture, try using tempeh or seitan instead of tofu.
- You can substitute plant-based butter with coconut oil or olive oil.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
