Discover the Flavors of India: 18 Delicious Tofu Recipes to Try!
When it comes to exploring the world of vegetarian cuisine, Indian cooking offers a wealth of exciting options. One popular choice for vegetarians is tofu, which can be used in a variety of dishes to replicate the taste and texture of paneer (Indian cheese). In this article, we’ll dive into the world of Indian tofu recipes that are sure to delight your taste buds. From spicy curries to creamy kormas, and from crispy snacks to hearty main courses, our selection of 18 flavorful tofu recipes will take you on a culinary journey across India.
Spicy Tofu Curry with Coconut Milk
A flavorful and spicy curry that combines the creaminess of coconut milk with the tender texture of tofu, perfect for a quick and easy dinner.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon cayenne pepper (adjust to taste)
– 1 can coconut milk
– 1 tablespoon soy sauce
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 3 minutes.
3. Add garlic, cumin, curry powder, and cayenne pepper. Cook for an additional minute.
4. Add tofu and cook until browned on all sides, about 5-6 minutes.
5. Pour in coconut milk and soy sauce. Stir to combine.
6. Reduce heat to low and simmer for 10-12 minutes or until the sauce has thickened slightly.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-22 minutes
Tandoori Tofu Skewers with Mint Chutney
Discover the flavors of India with these vibrant and flavorful tandoori tofu skewers, served with a refreshing mint chutney. This recipe is perfect for a quick and easy dinner or as an appetizer for your next gathering.
Ingredients:
– 1 block firm tofu, drained and cut into cubes
– 1/2 cup plain yogurt
– 2 tablespoons tandoori masala powder
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– Salt, to taste
– 10-12 bamboo skewers
– Fresh cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together yogurt, tandoori masala powder, lemon juice, and garlic powder.
3. Add tofu cubes to the marinade and mix well. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Thread marinated tofu onto skewers, leaving a small space between each piece.
5. Bake for 12-15 minutes or until lightly browned.
6. Serve with mint chutney (recipe below).
Mint Chutney:
– 1 cup fresh mint leaves
– 1/2 cup plain yogurt
– 1 tablespoon lemon juice
– Salt, to taste
Combine all ingredients in a bowl and mix well. Refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Paneer-Style Tofu Tikka Masala
A creamy and aromatic Indian-inspired dish that reimagines the classic paneer tikka masala with tofu, perfect for vegetarians and vegans.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/2 cup plain Greek yogurt
– 2 tablespoons lemon juice
– 1 teaspoon garam masala powder
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/4 teaspoon cayenne pepper (optional)
– 1/4 cup vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon tomato puree
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a shallow dish, whisk together yogurt, lemon juice, garam masala, cumin, coriander, and cayenne pepper (if using).
2. Add the tofu cubes and marinate for at least 30 minutes or up to several hours.
3. Heat oil in a large skillet over medium-high heat. Remove tofu from marinade, letting excess liquid drip off.
4. Cook tofu until golden brown on all sides, about 5-7 minutes per side.
5. In the same skillet, cook onion and garlic until onion is translucent.
6. Add tomato puree and cooked tofu to the skillet. Stir to combine.
7. Season with salt to taste.
8. Simmer for an additional 2-3 minutes to allow flavors to meld.
9. Garnish with fresh cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 20-25 minutes
Crispy Tofu Pakoras with Tamarind Dip
Crispy Tofu Pakoras with Tamarind Dip: A Twist on a Classic Indian Snack
Pakoras are a popular street food in India, typically made with potatoes and peas. This recipe gives the classic snack a crispy twist by using extra-firm tofu instead of vegetables.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 1 cup chickpea flour (besan)
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 teaspoon cayenne pepper
– 1/2 cup water
– Vegetable oil for frying
– Tamarind Dip ingredients: 1 cup tamarind paste, 1/2 cup water, 1 tablespoon date syrup (optional)
Instructions:
1. In a bowl, mix together chickpea flour, baking soda, salt, and cayenne pepper.
2. Add the tofu cubes to the bowl and toss until they are well coated with the flour mixture.
3. Dip each tofu cube into water, then coat in the flour mixture again.
4. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Fry the tofu cubes in batches until crispy and golden brown (about 3-4 minutes per batch).
6. Drain the fried tofu on paper towels.
7. Serve with Tamarind Dip, made by mixing tamarind paste, water, and date syrup (if using).
Cooking Time: About 15-20 minutes for frying the tofu.
Tofu Butter Masala with Basmati Rice
A creamy and aromatic Indian-inspired dish that combines the flavors of buttery tomato sauce, tender tofu, and fluffy basmati rice. This recipe is a perfect blend of East meets West, suitable for vegetarians and vegans alike.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 2 medium tomatoes, diced
– 2 tablespoons of butter or vegan alternative (such as Earth Balance)
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1 teaspoon of garam masala powder
– Salt and pepper to taste
– 1 cup of basmati rice
– 2 cups of water
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook the basmati rice according to package instructions using 2 cups of water.
2. In a large pan, melt the butter or vegan alternative over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the diced tomatoes, garlic, cumin, and garam masala powder. Cook for an additional 5 minutes, stirring occasionally.
4. Add the tofu cubes to the pan and stir gently to combine with the sauce. Season with salt and pepper to taste.
5. Serve the Tofu Butter Masala over cooked basmati rice and garnish with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
South Indian Tofu Sambar
Sambar, a flavorful and aromatic South Indian condiment, is typically served with idlis (steamed rice cakes), dosas (fermented crepe), or vadas (savory doughnuts). This recipe puts a delightful twist on the classic by incorporating crispy tofu for added texture and nutrition.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 cups of mixed vegetables (such as carrots, green beans, and potatoes)
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon of sambar powder
– 1 teaspoon of turmeric powder
– 1/2 teaspoon of red chili powder
– Salt, to taste
– 4 cups of water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
2. Add the mixed vegetables, tofu, garlic, sambar powder, turmeric powder, and red chili powder. Stir well to combine.
3. Pour in the water and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes or until the flavors have melded together.
4. Season with salt to taste.
5. Garnish with fresh cilantro leaves and serve hot with your favorite South Indian dishes.
Cooking Time: 20-25 minutes
Tofu Palak Paneer with Spinach
Transforming the classic Indian dish into a vegan delight, this Tofu Palak Paneer with Spinach recipe replaces traditional paneer with crispy tofu and infuses it with a rich spinach sauce. Perfect for a comforting and flavorful meal.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Heat 1 tablespoon of oil in a pan over medium heat. Add the tofu cubes and fry until golden brown, about 3-4 minutes per side.
2. In a blender or food processor, combine spinach, onion, garlic, cumin, garam masala, and cayenne pepper (if using). Blend until smooth.
3. Add the blended spinach mixture to the pan with the fried tofu. Stir in coconut milk and season with salt and pepper to taste.
4. Simmer for 5-7 minutes or until the sauce thickens slightly. Serve hot over basmati rice or with naan bread.
Cooking Time: 15-20 minutes
Garlic Tofu Bhurji with Roti
A flavorful and spicy twist on traditional scrambled eggs, Garlic Tofu Bhurji is a popular Indian-inspired dish that’s perfect for breakfast or brunch. This recipe combines the savory taste of tofu with aromatic garlic and spices, served with warm roti.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 3 cloves garlic, minced
– 1 small onion, finely chopped
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2-3 roti (Indian flatbread)
– Chopped cilantro or scallions, for garnish
Instructions:
1. Heat 1 tablespoon of oil in a non-stick pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for 1 minute.
4. Add the crumbled tofu and stir well to combine with the onion-garlic mixture.
5. Add the cumin powder, turmeric powder, and salt; stir well.
6. Cook for 2-3 minutes or until the tofu is scrambled-like.
7. Serve hot with warm roti and garnish with chopped cilantro or scallions.
Cooking Time: 15-20 minutes
Tofu Biryani with Saffron and Cashews
Experience the aromatic fusion of Indian spices and international flair with this innovative Tofu Biryani recipe, infused with saffron’s subtle earthy flavor and crunchy cashews.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 cups basmati rice
– 1 cup water or vegetable broth
– 2 tbsp ghee or oil
– 1 small onion, finely chopped
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp saffron threads, soaked in 1 tsp hot water
– 1/4 cup cashews, chopped
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the rice according to package instructions using water or broth. Set aside.
2. Heat ghee or oil in a large skillet over medium heat. Add onion and cook until translucent.
3. Add cumin, coriander, and saffron-infused water. Stir for 30 seconds.
4. Add cubed tofu and cook until golden brown.
5. Combine cooked rice with the skillet mixture and stir well to combine.
6. Sprinkle chopped cashews on top and season with salt.
7. Serve warm, garnished with fresh cilantro leaves.
Cooking Time: approximately 25-30 minutes
Tofu Korma with Almonds and Cream
This creamy and aromatic dish is a perfect blend of East meets West, combining the tender flavor of tofu with the nutty taste of almonds and the richness of heavy cream. Serve it over basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 cup heavy cream
– 1/4 cup chopped almonds
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, ginger, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Add tofu and cook until golden brown on all sides, about 5-7 minutes.
4. Stir in heavy cream and almonds. Bring to a simmer and cook until the sauce thickens, about 2-3 minutes.
5. Season with salt to taste. Garnish with cilantro leaves.
Cooking Time: About 15-20 minutes.
Tofu Chaat with Chickpeas and Tamarind Sauce
This refreshing Indian-inspired street food is a perfect combination of crispy, savory, and tangy flavors. With the addition of chickpeas and tamarind sauce, this dish becomes a delightful fusion of textures and tastes.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/2 cup cooked chickpeas
– 1/4 cup tamarind sauce
– 1/4 cup chopped cilantro
– 1 tablespoon lemon juice
– Salt, to taste
– Chutney powder or amchur powder (optional)
Instructions:
1. Heat oil in a pan over medium heat and fry the tofu cubes until golden brown. Drain and set aside.
2. In the same pan, add chickpeas and sauté for 2-3 minutes until slightly crispy.
3. Combine tamarind sauce, lemon juice, and salt in a bowl. Add the fried tofu and chickpeas to the sauce mixture.
4. Garnish with chopped cilantro and sprinkle with chutney powder or amchur powder if desired.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Tofu Malai Kofta in Creamy Gravy
This recipe combines the creamy richness of malai kofta with the tender texture of pan-seared tofu, all wrapped up in a delectable gravy. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 1/2 cup breadcrumbs
– 1/4 cup grated paneer (Indian cheese)
– 1/4 cup chopped cilantro
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon garam masala
– 1/2 teaspoon cumin powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups creamy tomato gravy (homemade or store-bought)
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine tofu, breadcrumbs, paneer, cilantro, garlic, lemon juice, garam masala, cumin powder, and salt. Mix well.
3. Divide mixture into 4-6 portions, depending on desired size. Shape each portion into a kofta.
4. Pan-fry koftas in oil until golden brown, about 5 minutes per side.
5. Serve koftas with creamy tomato gravy, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Tofu Jalfrezi with Bell Peppers
A flavorful and spicy stir-fry dish that combines the richness of tofu with the crunch of bell peppers, perfect for a quick and easy dinner.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 medium bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– 1 teaspoon chili flakes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the bell peppers and garlic to the pan; stir-fry for 4-5 minutes, or until the peppers start to soften.
4. Add the cooked tofu back into the pan along with soy sauce and chili flakes. Stir-fry for an additional 1-2 minutes.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 12-15 minutes
Tofu Poha with Mustard Seeds and Curry Leaves
This flavorful and aromatic recipe combines the simplicity of poha (flattened rice flakes) with the savory taste of tofu, mustard seeds, and curry leaves. Perfect as a quick and easy breakfast or snack option.
Ingredients:
– 1 cup poha
– 250g firm tofu, drained and crumbled
– 1 tablespoon mustard oil
– 1 teaspoon mustard seeds
– 1/4 teaspoon salt
– 2-3 curry leaves
– Chopped cilantro for garnish (optional)
Instructions:
1. Rinse the poha flakes in cold water until they are soft and fluffy.
2. Heat the mustard oil in a non-stick pan over medium heat.
3. Add the crumbled tofu and cook, stirring occasionally, until golden brown (about 5 minutes).
4. Add the mustard seeds and salt. Cook for another minute, until fragrant.
5. Add the curry leaves and stir well.
6. Mix in the poha flakes with a fork to combine with the tofu mixture.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Tofu Vindaloo with Spicy Red Gravy
Experience the bold flavors of India with this spicy tofu vindaloo, smothered in a rich and tangy red gravy. Perfect for those who crave a little heat in their meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– 2 tablespoons tomato paste
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until caramelized, about 5 minutes.
3. Add garlic, cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
4. Add tofu and cook until golden brown, about 5-7 minutes.
5. Stir in diced tomatoes, vegetable broth, and tomato paste. Bring to a simmer.
6. Reduce heat to low and let gravy thicken for 10-15 minutes. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Tofu Dhansak with Lentils and Pumpkin
This recipe combines the comforting flavors of lentils, pumpkin, and spices to create a rich and satisfying vegan dish. Tofu Dhansak is a popular Indian-inspired stew that’s perfect for a cozy evening meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 medium pumpkin (about 2 lbs), peeled, seeded, and cubed
– 1 block firm tofu, cut into small cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook until softened.
2. Add the garlic, cumin, and curry powder. Cook for 1 minute.
3. Add the lentils and water/broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
4. Add the pumpkin and tofu. Simmer for an additional 10-15 minutes or until the pumpkin is tender.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: Approximately 45-50 minutes
Tofu Stuffed Paratha with Pickle
Experience the perfect fusion of Indian and vegetarian cuisines with this Tofu Stuffed Paratha recipe, served with a tangy pickle accompaniment.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 2 large flour tortillas (parathas)
– 1/4 cup chopped cilantro
– 1 tablespoon lemon juice
– Salt, to taste
– 1/4 cup vegetable oil
– Pickle of your choice (e.g., mango or cucumber), for serving
Instructions:
1. In a bowl, mix together crumbled tofu, chopped cilantro, and lemon juice.
2. Lay a paratha flat on a work surface. Place about 1/4 cup of the tofu mixture in the center of the paratha.
3. Fold the edges of the paratha over the filling to form a triangle or a square shape, pressing gently to seal.
4. Heat vegetable oil in a non-stick skillet over medium heat. Cook the stuffed parathas for 2-3 minutes on each side, until golden brown and crispy.
5. Serve hot with your preferred pickle accompaniment.
Cooking Time: 15-20 minutes
Tofu Coconut Curry with Steamed Rice
This creamy and flavorful curry is a perfect combination of Eastern spices and Western comfort food. With the addition of fluffy steamed rice, it makes for a satisfying and healthy meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
– Steamed rice, for serving
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and ginger; cook until softened, 3-4 minutes.
3. Add tofu and cook until golden brown, 5 minutes.
4. Stir in curry powder, turmeric, salt, and pepper. Cook for 1 minute.
5. Pour in coconut milk and broth; bring to a simmer.
6. Reduce heat to low and let curry simmer while steaming rice.
7. Serve hot, garnished with cilantro leaves, over steamed rice.
Cooking Time: 20-25 minutes
Summary
Discover the rich flavors of Indian cuisine with these 18 delicious tofu recipes! From Spicy Tofu Curry with Coconut Milk to Crispy Tofu Pakoras with Tamarind Dip, each dish offers a unique twist on traditional Indian flavors. Other standout options include Paneer-Style Tofu Tikka Masala and Tofu Butter Masala with Basmati Rice. Whether you’re looking for comfort food or a quick weeknight meal, these recipes are sure to delight your taste buds. So go ahead, spice up your life with these flavorful Indian tofu dishes!
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