Food

Tofu & Potato Curry

If you follow me on Instagram, you would know my husband and I are trying this seven-day detox diet which prescribes a very strict eating plan. Consequently, I have caught myself in a constant battle about what I want to eat (rice and curry) and what the diet asks (vegetable soup). I will do a detailed post about this diet in a post next week, so watch this space, if you are interested.

Being on a detox diet, or not, why can’t I do some wishful thinking about dinner, right? That’s where this recipe comes in. A couple of weeks, back I finally took the plunge to try cooking with tofu, and believe you me, I am converted from never eating tofu to including it in my weekly meal prep. Since after making the curry, I have used it in a few meals, including a killer fried rice skillet – let me know if you want me to share that recipe.

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Back to the curry – this is one you must try. I promise it won’t have the rubbery texture that tofu served in restaurants mostly has.

Ingredients for the tofu marinade:

  • Organic natural tofu (200 grams)
  • Salt (to taste)
  • Yogurt (2 tablespoons)
  • Red chili powder (1/2 teaspoon)*
  • Cumin powder (1/2 teaspoon).

Remaining Ingredients:

  • Oil (3 tablespoons)
  • Onion (2)
  • Minced garlic (1 1/2 tablespoons)
  • Chopped green chillies (2)
  • Tomatoes (3)
  • Salt (to taste)
  • Crushed red chilli (1 teaspoon)
  • Coriander powder (1/2 teaspoon)
  • Salt (to taste)
  • Turmeric powder (1/4 teaspoon)
  • Garam masala (1/4 teaspoon)
  • Potatoes (2 large or 250 grams)
  • Peas (1/2 cup)
  • Coriander (for garnish).

Method:

  • Roughly chop the tofu in chunks and marinate it using all listed ingredients.*
  • In a pot or pan, heat oil. Chop onions meanwhile.
  • Once oil is heated, sauté onions until golden brown. Chop the tomatoes meanwhile.
  • Sauté the minced garlic with onions until fragrant.
  • Add tomatoes, chillies, and all spices to the onion and garlic goodness.
  • Stir until the tomatoes are mushy and the oil is separated.
  • Add potatoes, peas, and tofu.
  • Break the tofu further with your spatula/spoon as everything cooks. The tofu you will end up with will have a minced meat texture.
  • Cook for at least ten minutes on medium high heat.
  • Now turn down the heat, add some water, and let those potatoes soften.
  • Once the potatoes are cooked through, garnish with chopped coriander and serve with rice, wholewheat wrap/chapati, or naan. Voila!

Tips:

  • Add more chili powder if you like heat.
  • Mix the spices first in the yogurt and then add tofu chunks to it while making the marinade.
  • For extra flavor, leave the tofu marinade in the refrigerator overnight.

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