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!
Lentil Tofu Masala
Servings: 2
INGREDIENTS
INGREDIENTS
INGREDIENTS
INGREDIENTS
INGREDIENTS
INGREDIENTS
INGREDIENTS
300 g regular or lentil tofu
1/8 tsp ground turmeric
1/2 tsp Garam Masala
1/2 tsp red chili powder
1/2 tsp chaat masala powder
1 1/2 tsp Ginger Garlic Paste or 4 garlic cloves and ½ inch ginger crushed/minced
1/4 tsp lemon juice
1/2 Tbsp oil
to taste salt
2 Tbsp neutral oil
1 large onion, finely chopped
1 Tbsp Ginger Garlic Paste or 4 garlic cloves and ½ inch ginger crushed/minced
2 fresh green chili peppers
2 fresh ripe red tomatoes pureed sub with 3/4 cup tomato puree
1/3 cup cashews
1/2 tsp ground turmeric
1/2 to 1 Tbsp red chili powder
1/2 tsp cumin
1/2 tsp coriander
1 tsp Garam Masala
1 Tbsp Kasuri methi/dried fenugreek leaves
1 Tbsp soy cream sub with almond, cashew, or coconut cream
Preheat the oven to 365F/185C.
In a large bowl, mix all the marination ingredients. Add cubed tofu and coat them well. Set aside for 30 minutes.