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
