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Tofu in Indian-Spiced Tomato Sauce

Updated February 23, 2016
(1 Votes)

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This image courtesy of JosephDeLeo.cookstr.com

This robust dish makes a lively and different meal. I like to serve it with fresh green beans and naan, an Indian bread, to soak up the sauce.

Make ahead: This dish can be partially prepared the night before it is cooked. Complete Step 1. Cover and refrigerate overnight. The next morning, continue cooking as directed.

Serves4 to 6

Cooking Methodsauteeing, slow cooking

CostInexpensive

Easy

Total Timehalf-day

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, healthy, lactose-free, low carb, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentcrock pot

Mealdinner

Taste and Texturehot & spicy, savory, spiced, umami

Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 2 onions, finely chopped
  • 2 cloves garlic, minced
  • ½ tsp (2 ml) minced ginger root
  • 1 long green chile pepper, seeded and finely chopped
  • 6 whole cloves
  • 4 pods white or green cardamom
  • 1 cinnamon stick piece, about 2 inches (5 cm)
  • 1 tsp (5 ml) caraway seeds
  • 1 tsp (5 ml)  salt
  • ½ tsp (2 ml) cracked black peppercorns
  • 1 can (28 oz/796 mL) tomatoes, including juice
  • ¼ cup (50 ml) all-purpose flour
  • 1 tsp (5 ml) curry powder
  • ¼ tsp (1 ml) cayenne pepper
  • 1 tbsp (15 ml) vegetable oil
  • 8 oz (250 g) firm tofu, cut into 1-inch (2.5 cm) squares

Instructions

In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, gingerroot, chili pepper, cloves, cardamom, cinnamon stick, caraway seeds, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

Tofu: On a plate, mix together flour, curry powder and cayenne. Roll tofu in mixture until lightly coated. Discard excess flour. In a skillet, heat oil over medium-high heat. Add dredged tofu and sauté, stirring, until nicely browned. Spoon tomato mixture into a serving dish. Discard cloves, cardamom and cinnamon stick. Layer tofu on top.

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Hi Catatroncoso, Thanks so much for reaching out and for using Cookstr! We know it's frustrating when there isn't a finished dish photo for a recipe. All of the recipes on Cookstr are from published cookbooks, and not all of the recipes in cookbooks are photographed -- and even when they are, sometimes the photographer maintains the digital rights to the images, so we can't use them. In those cases, we slot in a relevant ingredient or equipment stock photo. We're brainstorming solutions to this problem. Thanks so much for your feedback and let me know if there's anything else I can help with! All best, Kara Rota Director of Editorial & Partnerships, Cookstr

I just missed the photo, thanks!

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