Tofu masala curry

Name: Tofu masala curry
Yield: 6 servings
Cuisine: Canada
Ingredients: vegetable oil 15 mL (1 tbsp); onion, chopped 1; garlic, minced 8 cloves; minced ginger 30 ml (2 tbsp); cumin 10 mL (2 tsp); paprika 10 mL (2 tsp); chili powder 10 mL (2 tsp); Garam masala 10 mL (2 tsp); coriander 10 mL (2 tsp); salt 2 mL (½ tsp); diced tomatoes 1 can (796 mL/28 oz); water 250 mL (1 cup); coconut milk 85 mL (⅓ cup); extra firm tofu, diced 1 package (400 g/14 oz)

In this recipe, tofu takes on warm and spicy Indian flavours. Serve it over brown rice or with whole wheat naan (flat bread).

Original source ↗

Ingredients

ServingsServes 6Original: Serves 6

vegetable oil15 mL (1 tbsp)
onion, chopped1
garlic, minced8 cloves
minced ginger30 ml (2 tbsp)
cumin10 mL (2 tsp)
paprika10 mL (2 tsp)
chili powder10 mL (2 tsp)
Garam masala10 mL (2 tsp)
coriander10 mL (2 tsp)
salt2 mL (½ tsp)
diced tomatoes1 can (796 mL/28 oz)
water250 mL (1 cup)
coconut milk85 mL (⅓ cup)
extra firm tofu, diced1 package (400 g/14 oz)

Method 3 steps

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.