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sauteeing, slow cooking American, Indian
Tofu in Indian-Spiced Tomato Sauce Recipe-8370

Photo by: Joseph De Leo
Comments: 2


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.

Yield: Serves 4 to 6


  • 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


1. 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.

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

3. 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.


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.

© 2004 Judith Finlayson

Note from Cookstr's Editors

Nutritional information is based on 6 servings.


Nutritional Information

Nutrients per serving (% daily value)

150kcal (7%)
402mg (17%)
8g (13%)
1g (4%)
0mg (0%)
59mcg RAE (2%)
31mg (51%)
284mg (28%)
2mg (10%)

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  • kararota

    04.28.14 Flag comment

    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

  • Catatroncoso

    04.26.14 Flag comment

    I just missed the photo, thanks!


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