[VeganMoFo 2016] Tofu Masala Recipe

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What do you do with a slab of tofu lurking at the back of the fridge and with no more than 20 minutes on hand? You make today's recipe - an easy yet hearty Tofu Masala of course! When I saw it on Food and Wine for the first time, I wondered how ordinary the ingredients list is. But the end result in terms of flavor was nothing but ordinary. On a crazy weeknight, I served this dish with some prepared rotis and a bowl of fruit. Satisfied with happy bellies, we both called it a day and I thought how sometimes keeping the spices to minimum is a good thing. Trust me, this recipe is a perfect example of that! Do give it a try. Bon Appetit.

 Tofu Masala 

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Adapted from Food and Wine
Category: Side Dishes - Dry
Prep Time: 30 mins (to drain the tofu)
Cook Time: 15 mins
Serves: 4

Ingredients

One 14-ounce package firm tofu, drained and cubed
3 tbsp oil (vegetable or canola)
1 onion, chopped
1 serrano (or any other green) chile, chopped
2 tbsp each: finely chopped fresh garlic & garlic or 1 tbsp of ginger-garlic paste
2 tsp coriander powder
2 tsp garam masala
2 medium tomatoes, chopped
chopped cilantro, for garnish
steamed basmati rice, for serving

Preparation

First step is to drain the excess water from tofu. Place the slab of tofu on a plate and place another plate on top of it. Add some weight like a box of beans and let it sit for at least 30 mins. All the excess water will be oozed out of tofu. Cut into cubes and then proceed with the curry. 

In a large nonstick skillet, heat the oil. Add the onion, green chile, garlic, ginger, coriander powder, garam masala and tomatoes and cook over moderate heat, stirring, until fragrant and saucy, about 8 to 10 mins. Gently stir in the tofu and 1 cup of water and bring to a simmer. Garnish with cilantro and serve with basmati rice.

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