Ingredients

The following ingredients have 4 Servings
  • 14 oz firm tofu (,pressed for 15 mins and cubed)
  • 15 oz diced tomatoes ( or 3 medium )
  • 1/4 cup raw cashews
  • 1 inch ginger
  • 4 cloves of garlic
  • 1/4 tsp ground cardamom
  • 1 whole clove
  • 1 tsp oil
  • 2 bay leaves
  • 1 medium onion (, finely chopped)
  • 1 tsp ground coriander
  • 1/2 to 1 tsp garam masala (, or use a mix of ground cumin and coriander)
  • 1/3 tsp cayenne (, adjust to heat preference)
  • 1/2 tsp salt (, depends on if the tomatoes are salted. I use unsalted tomatoes and 3/4tsp salt.)
  • 1 tsp sugar (or other sweetener)
  • 2 green chilies (, chopped or 1/4 cup thinly sliced green bell pepper)
  • 1 cup water
  • 1 tsp dried fenugreek leaves ((or use 1/4 tsp ground mustard))
  • garam masala, cayenne, cilantro for garnish

Instruction

  • Press the Tofu if you havent already while you prep the rest of the ingredients. Heat 1 tsp oil in a non stick or cast iron skillet. Add cubed tofu and cook until golden on most sides. 5 to 7 mins. Stir occasionally.
  • Combine tomatoes, cashews, ginger, garlic and spices in a saucepan over medium heat with 1/2 cup water. Bring to a boil and cook for 10 mins. Cool slightly and then blend. I usually let it cool while I cook the next 2 steps.
  • Heat 1 tsp oil in a skillet. Add bay leaves, onion and pinch of salt. Cook until onion is mostly golden.
  • Add the spices and mix in. Add the blended tomato mixture and cook for 10 mins or until it thickens a bit and develops a shine.
  • Add water, green chilies, salt and sugar and mix in. Add the panfried tofu and mix in and bring to a boil. Simmer for 2 mins. Taste and adjust salt, flavor. Add half of the fenugreek leaves and mix in. Take off heat and let sit for 5 mins. Garnish with garam masala and remaining fenugreek and cilantro. (for events, restaurant style flavor, mix a tbsp vegan butter in, and dress with cashew cream/vegan cream). Serve with flatbreads, rice or naan. 
  • Store the dish or the sauce from 5 refrigerated for upto 3 days, freeze for upto a month. To use the sauce, heat with water, chili, salt, sugar, and protein such as panfried tofu, steamed tempeh, seitan, cooked chickpeas or roasted veggies and simmer for 5 mins to 15 mins depending on the ingredient used.