Indian Spiced Tofu Food

SPICY TOFU

Steps:

• In a bowl add chilli powder, garam masala powder, coriander powder, and salt.
• Add soy sauce and mix together.
• Add the sliced ​​tofu and mix gently until the tofu is coated with the spice mixture.
• Keep it aside/ refrigerate for 40-50 minutes.
• When done, fry the tofu with oil in a pan or skillet and cook for 1-2 minutes on both sides over medium heat. Set aside.
• Heat oil in a pan, add chopped garlic saute for a minute.
• Add green onions and cook for a few seconds.
• Add chilli sauce, tomato sauce, and soy sauce.
• Now add sautéed tofu, and mix everything well.
• Garnish with green onions and serve hot.

10 BEST INDIAN TOFU RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

INDIAN-SPICED PEAS WITH TOFU

Steps:

• In a cast iron or heavy saucepan, heat about 1" oil until hot but not smoking.
• Toss tofu cubes with corn starch and fry in a single layer until golden brown on all sides. Carefully remove with a slotted spoon and set aside.
• Let oil cool slightly and drain off all but about 1/4 cup.
• Reheat and sauté onions and ginger until onions are golden brown. Add garam masala and tomatoes and simmer 5 minutes.
• Add 1/2 cup water, peas and fried tofu, cover and lower heat, simmer an additional 10-15 minutes. Season to taste.

VEGAN TOFU SCRAMBLE - INDIAN SPICED

Steps:

• Heat the oil over medium heat in a large skillet. When hot, add the onion and sauté for 5 minutes, or until soft.
• Add the garlic, nutritional yeast and all the spices EXCEPT the salt. Sauté for 1 minute, adding a touch of oil if necessary.
• Add the pepper and mushrooms, sauté for 3 or 4 minutes, or until tender.
• Add the chopped tomatoes and tofu. Gently stir-fry for 5 minutes or until the tofu is completely heated through. Sprinkle the salt over all, stir through and serve.

HOT AND SPICY TOFU

Steps:

• Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
• In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

TOFU MAKHANI (INDIAN BUTTER TOFU)

Steps:

• In a large bowl, whisk the lemon juice, cumin and 1 heaping tablespoon turmeric with 1 tablespoon water to make a thin paste. Drain and pat the tofu dry then cut it into 1-inch cubes. Add it to the turmeric marinade, gently stirring to coat. Set aside at room temperature while you prepare the remaining ingredients, or cover and refrigerate for up to 1 day.
• In a large pot over medium heat, melt the butter. Add the onions and chile powder, and cook, stirring frequently, until onions are translucent, about 5 minutes. Lower the heat, add the ginger and garlic and cook, stirring occasionally, until the onions are starting to brown, about 5 minutes.
• Add the tomatoes and their juices, gently crushing the tomatoes with your hands as you go. Add the cinnamon stick, paprika and sea salt along with the remaining 1 teaspoon turmeric. Cook until the tomatoes and onions break down and the sauce is the consistency of a thick ragù, about 10 minutes. Blend with an immersion blender, or transfer to a blender and purée until smooth. Return to the pot.
• Gently stir in the cream and the tofu and its marinade. Simmer over low heat, uncovered, until the tofu has taken on the color of the sauce and is flavored all the way through, about 5 minutes. Stir occasionally but gently, so the tofu doesn't fall apart. Transfer the tofu and sauce to a deep platter or large shallow serving bowl and sprinkle with scallions and cilantro. Serve with warm naan, rice, yogurt and cucumbers.

SPICY BAKED MARINATED TOFU

Steps:

• Mix vinegar, ketchup, peanut butter, soy sauce, sesame oil, garlic, ground ginger, cayenne pepper, and black pepper together in a small, microwave-safe bowl.
• Heat vinegar mixture in microwave oven until the peanut butter is softened, 10 to 15 seconds; stir mixture until smooth.
• Put tofu into a large bowl. Pour sauce over the tofu and stir to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes to a full day, stirring occasionally to assure tofu remains coated in sauce.
• Preheat oven to 400 degrees F (200 degrees C).
• Spread tofu onto a baking sheet in a single layer.
• Bake in preheated oven until slightly browned, 10 to 15 minutes.