I was thinking healthy and wanted to make this as a vegan dish, and what better alternative than tofu that makes this dish so easy to prepare, and is also appealing to all those who are looking for a tofu variation.
14 oz (397gm) Nasoya Extra Firm Tofu
1 ¼ medium red onions (American size)
4 plum tomatoes
1 large jalapeno pepper
2 tsp oil
¼ tsp cumin seeds
½ tsp coriander seed powder
½ tsp cumin powder
¼ tsp cayenne pepper
1/16 tsp turmeric powder
1 tsp salt
5-6 tbsp minced fresh coriander leaves
Press the tofu and drain out as much of the water as possible. I got extra firm tofu since I wanted the tofu to maintain its texture. Crush the tofu with your hands until you powder it entirely. Set aside.
Chop the onions, tomatoes and jalapeno pepper very fine.
In a large non-stick pan on medium heat, add oil. As the oil heats up add cumin seeds and jalapeno peppers and stir a bit. Throw in the onions, add ¼ tsp of salt and stir the ingredients. Add ¼ tsp cumin powder, ¼ tsp coriander powder, and 1/16 tsp turmeric powder. Stir often until the onions start turning slightly brown, while maintaining their crunchiness.
Add the tomatoes, and ¼ tsp salt. Keep stirring until you see the water separate from the dry gravy. At this time, add the tofu, ½ tsp salt, ¼ tsp cumin powder, and ¼ tsp cayenne pepper. Mix everything well and cook till there isn’t any residual water from the tofu. The dish will look dry but with moisture retained.
Garnish it with all the coriander leaves, and stir well for a couple of minutes.
Serve hot with chapattis, bread, or just as is. A very healthy low fat dish, packed with proteins and vegetables.