Ingredients:
– 400g firm tofu, drained and cubed
– 2 tbsp vegetable oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2 large tomatoes, pureed
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 2 green chilies, sliced
– 1 tsp cumin seeds
– 1 tsp ground coriander
– 1 tsp ground cumin
– 1 tsp turmeric powder
– 1 tsp garam masala
– Salt, to taste
– Fresh coriander, chopped (for garnish)
Method:
1. Begin by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 15 minutes. Once pressed, cut the tofu into bite-sized cubes and set them aside.
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Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and wait for them to sizzle and pop, releasing their aromatic oils. This is your foundation of flavor.
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Add the thinly sliced onions to the pan and sauté them until they turn a deep golden brown. This caramelization process enhances the sweetness of the onions, balancing the heat of the spices. Next, stir in the minced garlic and grated ginger, cooking until fragrant—about 2 minutes.
-
Pour in the pureed tomatoes, stirring them into the onion mixture. Cook this down until the oil begins to separate from the tomato base, creating a rich masala. This step is key to developing the deep, complex flavors that define a good jalfrezi.
-
Incorporate the ground coriander, ground cumin, turmeric, and garam masala into the tomato mixture. Cook the spices for 3-4 minutes, allowing them to bloom and infuse the masala with their warmth and depth.
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Toss in the chopped red and green bell peppers along with the sliced green chilies. Stir everything together and let the peppers cook for 5-7 minutes. They should soften slightly but retain a bit of crunch, adding texture to the dish.
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Gently fold in the tofu cubes, ensuring they are evenly coated with the spiced masala. Allow the tofu to simmer in the sauce for about 5 minutes, soaking up all the wonderful flavors.
-
Adjust the seasoning with salt to taste. Garnish generously with freshly chopped coriander before serving.
by Whiterabbit2000
5 Comments
[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-tofu-jalfrezi)
Ingredients:
– 400g firm tofu, drained and cubed
– 2 tbsp vegetable oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2 large tomatoes, pureed
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 2 green chilies, sliced
– 1 tsp cumin seeds
– 1 tsp ground coriander
– 1 tsp ground cumin
– 1 tsp turmeric powder
– 1 tsp garam masala
– Salt, to taste
– Fresh coriander, chopped (for garnish)
Method:
1. Begin by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 15 minutes. Once pressed, cut the tofu into bite-sized cubes and set them aside.
2. Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and wait for them to sizzle and pop, releasing their aromatic oils. This is your foundation of flavor.
3. Add the thinly sliced onions to the pan and sauté them until they turn a deep golden brown. This caramelization process enhances the sweetness of the onions, balancing the heat of the spices. Next, stir in the minced garlic and grated ginger, cooking until fragrant—about 2 minutes.
4. Pour in the pureed tomatoes, stirring them into the onion mixture. Cook this down until the oil begins to separate from the tomato base, creating a rich masala. This step is key to developing the deep, complex flavors that define a good jalfrezi.
5. Incorporate the ground coriander, ground cumin, turmeric, and garam masala into the tomato mixture. Cook the spices for 3-4 minutes, allowing them to bloom and infuse the masala with their warmth and depth.
6. Toss in the chopped red and green bell peppers along with the sliced green chilies. Stir everything together and let the peppers cook for 5-7 minutes. They should soften slightly but retain a bit of crunch, adding texture to the dish.
7. Gently fold in the tofu cubes, ensuring they are evenly coated with the spiced masala. Allow the tofu to simmer in the sauce for about 5 minutes, soaking up all the wonderful flavors.
8. Adjust the seasoning with salt to taste. Garnish generously with freshly chopped coriander before serving.
This looks amazing, and I want to commend you on the fact you said to cook the onions till they’re a deep golden brown and listed no time frame. I read so many recipes and they’re like cook the onions till they start to brown and then list 4-5min which is no where near enough time to properly cook the onions down which impacts the flavor of the dish for the worst.
Omg! This looks amazing!! I’m gonna add it to my to-make list
I am commenting so I remember to make it.
Apologies to all who are pointless reading this.
Looks good though doesn’t it!
This. Looks. DIVINE.