Ingredients

• 8 oz extra firm tofu
• Oil spray
• 1 cup yogurt
• ½ teaspoon chili powder
• ¼ teaspoon coriander powder
• ¼ teaspoon cumin powder
• ¼ teaspoon fennel seed powder
• 1/8 teaspoon turmeric powder
• 2 teaspoons canola oil
• ¼ teaspoon mustard seed
• ¼ cup red onion sliced
• 1 strand curry leaves
• 2 – 3 dried red chilies broken into 2 – 3 pieces
• Salt

Method

• Put yogurt in a dish and add chili powder, cumin powder, coriander powder, fennel powder, turmeric powder and salt. Mix well and set aside
• Drain tofu and cut them into cubes
• In a baking tray add the cut tofu and spray cooking oil
• Set the oven to broil (400 F) and broil the tofu for about 15 minutes
• Add the broiled tofu to the yogurt mixture and mix well (careful, do not mix too much since tofu might break)
• Set aside and marinade for about 30 minutes
• In a covered saucepan add oil and add mustard seed
• When the mustard seed start splattering add onion and fry for about 10 minutes or until golden brown
• Add broken dried red chilies and curry leaves and fry for another one or two minutes
• Add tofu yogurt mixture to the saucepan and cover and cook for about 5 minutes in a medium-low flame.  Stir a couple of times gently while cooking to avoid yogurt curdling
• Serve with rice or chapattis

Yields: 2 side dishes