PAN FRIED MASALA TOFU | SUPER QUICK & EASY TOFU RECIPE

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are more affordable and provide a good protein source.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and works well for frying.

Drain the water from the tofu and rinse it with fresh tap water.

Place a weight on top of the tofu in a colander for about 30 minutes to remove excess water.

Cut the tofu into thick pieces, avoiding thin cuts to prevent breaking.

In a bowl, mix 1 heaped tablespoon of plain unflavored yogurt (or plant-based yogurt/coconut cream) with a few drops of lemon juice.

Add 2 teaspoons of homemade curry powder, 1 teaspoon of kashmiri red chilli powder, half a teaspoon of turmeric powder, a fourth of a teaspoon of garam masala powder, salt to taste, and a fourth of a teaspoon of sugar (optional).

Incorporate about 1.5 teaspoons of blanched almond flour (or gram flour/cornstarch) and a teaspoon of oil into the mixture to form a thick masala paste.

Gently coat each piece of tofu with the masala paste, being careful not to mash the tofu.

Heat a tablespoon of oil in a white non-stick pan over medium-low heat until warm, not hot.

Add the tofu pieces to the pan and fry for 2-3 minutes, checking for a golden brown color.

Turn each piece gently and fry for another 2-3 minutes on the other side until golden brown.

Serve with onions, a sprinkle of coriander leaves, and a few drops of lemon juice for freshness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens