Ingredients

The following ingredients have 4 Servings
  • 2 tsp oil (divided)
  • 14 oz firm or extra firm tofu (pressed and cubed small)
  • 3/4 cups chopped onions
  • 3 cloves garlic (minced)
  • 1 tsp minced ginger
  • 1 hot green chili such as serrano or thai minced (Or use mild )
  • 2 tsp ground coriander
  • 1/2 -1 tsp ground cumin
  • 1/2 tsp ground cardamom
  • 1/4 tsp black pepper
  • 1/4-1/3 tsp cayenne (or Indian red chili powder )
  • 2 bay leaves
  • 1/2 tsp dried fenugreek leaves (optional)
  • 16 oz tomato puree
  • 14 oz coconut milk (or 1 1/4 cup of cashew milk)
  • 3/4 tsp salt
  • cilantro for garnish

Instruction

  • Brush the oil all over a large baking dish. Add the pressed and cubed Tofu to 1 side of the baking dish, and toss well to coat with some of the oil.
  • On the other side of the baking dish, add the onion, garlic, ginger, chili, and all of the spices, and a good pinch of salt, and mix well to coat. You can add a few sprinkles of water and mix so the spices and oil are evenly distributed on the onion. Then bake at 400 degrees F (205 c) for 12-15 minutes, or until the onion is golden and the tofu is slightly crisp on the sides.
  • Take the baking dish out of the oven, and add in the tomato puree, canned coconut milk, and salt, and mix well, then even it out with a spatula. Put it back in the oven to bake for 15-20 minutes, or until the sauce has thickened to preference. Sauce will be more viscous when hot but thickens on cooking
  • Take the dish out of the oven, garnish witb cilantro , some coconut cream, and serve with rice or flat bread. You can also add in some vegan butter just before serving.