Lentil Tofu Masala

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This creamy tofu masala is spicy and flavourful with that hot kick we all love and you can make it too— made with lentil tofu, which, hello, is revolutionary. We’re here to show you that you can use your #BlendJet for more than just smoothies!

1 serving

(30 oz)

Lentil Tofu Masala

share on

This creamy tofu masala is spicy and flavourful with that hot kick we all love and you can make it too— made with lentil tofu, which, hello, is revolutionary. We’re here to show you that you can use your #BlendJet for more than just smoothies!

1 serving

(30 oz)

share on

INGREDIENTS

  • regular or lentil tofu

    300 g

  • ground turmeric

    1/8 tsp

  • Garam Masala

    1/2 tsp

  • red chili powder

    1/2 tsp

  • chaat masala powder

    1/2 tsp

  • Ginger Garlic Paste or 4 garlic cloves and ½ inch ginger crushed/minced

    1 1/2 tsp

  • lemon juice

    1/4 tsp

  • oil

    1/2 Tbsp

  • salt

    to taste

  • neutral oil

    2 Tbsp

  • large onion, finely chopped

    1

  • Ginger Garlic Paste or 4 garlic cloves and ½ inch ginger crushed/minced

    1 Tbsp

  • fresh green chili peppers

    2

  • fresh ripe red tomatoes pureed sub with 3/4 cup tomato puree

    2

  • cashews

    1/3 cup

  • ground turmeric

    1/2 tsp

  • red chili powder

    1/2 to 1 Tbsp

  • cumin

    1/2 tsp

  • coriander

    1/2 tsp

  • Garam Masala

    1 tsp

  • Kasuri methi/dried fenugreek leaves

    1 Tbsp

  • soy cream sub with almond, cashew, or coconut cream

    1 Tbsp

    • 1 serving 30 oz

    Ingredients copied to clipboard

    Instructions

    1. Preheat the oven to 365F/185C.
    2. In a large bowl, mix all the marination ingredients. Add cubed tofu and coat them well. Set aside for 30 minutes.
    3. Place the marinated tofu on a baking tray with even spacing between each cube. Bake for 15-20 minutes until golden brown on all sides.
    4. Alternatively, you can air fry the tofu pieces.
    5. Soak cashews and tomatoes in boiling water for 30 minutes until tomatoes are blanched and cashews are soft.
    6. After cooling, blend the cashews and tomatoes (adding water if needed) in the BlendJet to make a smooth paste and set aside.
    7. Heat oil in a pan. Add cumin seeds and allow them to crackle. Then add in the onions and cook for 3 to 4 minutes until translucent.
    8. Add green chili peppers, ginger garlic paste, or minced ginger and garlic. Saute for 30 seconds.
    9. Add turmeric, red chili powder, ground cumin, coriander powder, and optionally deghi mirch (for the red color).
    10. Deglaze the pan with water to remove any browning on the bottom.
    11. Add the tomato and cashew paste, Garam Masala. Mix well.
    12. Cook until the tomatoes change color from bright red to warm orange (about 5-8 minutes).
    13. Stir in dried fenugreek leaves (Kasuri methi), soy/almond/coconut cream, and garnish with chopped cilantro.
    14. Mix well and serve hot with basmati rice or roti.
    recipe image

    Nutrition

    1048

    calories

    77g

    fat

    65

    carbs

    45g

    proteins

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