Paneer tofu masala
Craving a deliciously fragrant dish ? This creamy , easy-to-prepare vegan recipe is sure to satisfy .
INGREDIENTS ( Servings : 4 )
• 450 grams firm tofu , pressed and cut into 2.5-centimetre cubes
• 2 teaspoons cornstarch
• 3 tablespoons neutral vegetable oil , like canola or sunflower
• 450 grams ripe fresh tomatoes , diced
• 60 millilitres creamy cashew butter
• 100 millilitres coconut milk
• 2 teaspoons paprika
• 1 / 2 teaspoon salt
• 1 teaspoon dark brown sugar
• 1 Tej Patta leaf ( see note )
• 25 grams fresh ginger , grated or cut into thin slices
• 4 garlic cloves , minced into thin slices
• 2 teaspoons garam masala or curry powder , if not available
DIRECTIONS 1 . Coat the tofu cubes with the cornstarch on all sides . 2 . In a frying pan , heat one tablespoon of oil over medium heat and brown the tofu cubes on all sides for about one or two minutes per side . Set aside .
3 . In a food processor , blend the tomatoes , cashew butter , coconut milk , paprika , salt and sugar until smooth .
4 . In the already-hot pan , add two tablespoons of vegetable oil and toast the Tej Patta leaf for around 30 seconds . Add the ginger and garlic and cook for two or three minutes , taking care not to brown them too much . Add the tomato mixture and cook for 10 to 15 minutes , stirring often . You want a smooth soup-like consistency . If the mixture is too thick , add a little hot water or hot vegetable stock .
5 . Remove from the heat . Add the garam masala and tofu cubes . Mix well and serve with basmati rice or naan bread .
Resembling a bay leaf , Tej Patta is often used in Indian cooking . If you can ’ t find it in your local grocery store , replace it with a good pinch of cinnamon at the beginning of step 4 .
Thomasville Scene | January 2024 59