Prep time
10 min
In this recipe, tofu takes on warm and spicy Indian flavours. Serve it over brown rice or with whole wheat naan (flat bread).
Cook time
30 min
Servings
6
Prep time
10 min
Cook time
30 min
Servings
6
Ingredients
- 15 mL (1 tbsp) vegetable oil
- 1 onion, chopped
- 8 cloves garlic, minced
- 30 ml (2 tbsp) minced ginger
- 10 mL (2 tsp) cumin
- 10 mL (2 tsp) paprika
- 10 mL (2 tsp) chili powder
- 10 mL (2 tsp) Garam masala
- 10 mL (2 tsp) coriander
- 2 mL (½ tsp) salt
- 1 can (796 mL/28 oz) diced tomatoes
- 250 mL (1 cup) water
- 85 mL (⅓ cup) coconut milk
- 1 package (400 g/14 oz) extra firm tofu, diced
Directions
- In a large pot, heat oil and add onion. Cook for 2 to 3 minutes, until translucent. Stir in garlic, ginger, cumin, paprika, chili powder, garam masala, coriander, and salt. Cook for 1 minute.
- Pour in tomatoes, water, and coconut milk. Bring to a simmer and cook for 20 minutes to thicken.
- Blend sauce until smooth. Add tofu and stir gently to coat. Simmer for 5 minutes.
Tips
- Steam or roast any veggies you have on hand to transform this into a complete meal.
- There’s a task in the kitchen for all family members! Ask little chefs to help you measure out all ingredients before you start cooking.
- For a less spicy meal, simply use less chili powder.
- Instead of rice, toss cauliflower florets in the same masala spices and roast in the oven for 20 minutes or until tender.
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