Ingredients
- 14 oz firm tofu, pressed and cubed
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (adjust to taste)
- Salt, to taste
- 1/2 cup water or vegetable broth
- Fresh cilantro, chopped (for garnish)
Directions
Step 1:
Heat oil in a skillet over medium heat. Add tofu and pan-sear until golden on all sides. Remove and set aside.
Step 2:
In the same skillet, add onion and sauté until soft.
Step 3:
Add garlic and ginger; cook until fragrant.
Step 4:
Stir in tomato paste, crushed tomatoes, cumin, coriander, garam masala, turmeric, and chili powder.
Step 5:
Simmer the sauce for 8–10 minutes until thick and aromatic.
Step 6:
Add water or broth and return tofu to the skillet. Gently stir to coat.
Step 7:
Cook for another 5–7 minutes until flavors meld.
Step 8:
Garnish with fresh cilantro and serve hot.
