🌶️Easy Vegan Kashmiri Tofu! (Recipe from the NEW Plant-Based Bundle!)

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: coconut milk

Greek yogurt adds creaminess with fewer calories.

tofu

🥗Healthier: tempeh

💰Cheaper: paneer

Tempeh provides a firmer texture and is protein-rich.

Introduce the plant-based bundle and the recipe for Kashmiri tofu.

Prepare fresh ginger and garlic; use 2 garlic cloves instead of 3.

Decide to use 1 teaspoon of turmeric instead of 2 teaspoons due to its strength.

Use soy sauce instead of salt for seasoning.

Prepare 400 g of tofu, but also add tempeh due to insufficient tofu.

Prepare to puree the tomatoes and combine them with onions later.

Heat oil in a skillet over medium heat.

Mince ginger and garlic in the thermal mixer and add to the hot oil.

Add turmeric and salt to the mixture and sauté briefly until fragrant.

Add tofu to the mixture and cook for 3 minutes in the thermal mixer, stirring halfway through.

Add fennel seeds and chili powder to the mixture.

Chop onions and add them to the skillet, sauté until softened.

Stir in the tomato puree, crushed onions, and maple syrup, then add a bit of water to the mixture.

Cook everything together until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary