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Kashmiri Lal Tofu in Spicy Tomato Curry Sauce Recipe

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4.1 from 46 reviews

Kashmiri Lal Tofu is a vibrant and flavorful vegan curry featuring firm tofu simmered in a rich, aromatic Kashmiri chili and tomato-based sauce. This dish captures the essence of traditional Kashmiri spices with a blend of whole and ground spices, slow-cooked onions, and a mildly spicy, smoky sauce. Perfectly browned tofu slices are enveloped in this deeply flavored curry, making it a comforting and satisfying meal ideal for serving with rice, naan, or flatbreads.

Ingredients

Tofu and Coating

  • 14 ounces firm or extra-firm tofu
  • 1 teaspoon Kashmiri chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 tablespoon cornstarch
  • 2 teaspoons mustard oil or neutral oil (for cooking)

Sauce and Spices

  • 2 teaspoons oil
  • 1½ cups chopped red onion
  • ½ teaspoon fennel seeds
  • ½ teaspoon black peppercorns
  • 3 cloves garlic, minced
  • 1.5 to 2 tablespoons Kashmiri chili powder
  • 1 black cardamom pod (slightly opened)
  • 2 whole cloves
  • 1 cinnamon stick (1½ to 2 inches long)
  • generous pinch asafoetida (hing, optional)
  • ¼ teaspoon turmeric powder
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cumin
  • ½ teaspoon salt (divided)
  • 4 ounces tomato puree (or tomato passata or freshly pureed tomatoes)
  • cilantro (for garnish)
  • lemon juice (to taste)
  • non-dairy yogurt or non-dairy cream (optional, for garnish)

Instructions

  1. Press and slice tofu: Press the tofu to remove excess moisture, then cut into 1½ to 2 inch slices about ½ inch thick. Optionally, tear into organic shapes to mimic chicken texture and help absorb more flavor.
  2. Coat tofu with spices: In a shallow bowl, combine 1 teaspoon Kashmiri chili powder, ½ teaspoon garlic powder, ½ teaspoon salt, and 1 tablespoon cornstarch. Toss half of the tofu slices in the mixture to coat well, then remove. Repeat with the remaining slices or toss all if using torn tofu.
  3. Pan-fry tofu: Heat 2 teaspoons mustard oil or neutral oil in a large skillet over medium-high heat. Arrange tofu evenly and cook undisturbed for 2-3 minutes until golden on the bottom. Flip and cook other side until golden and lightly browned. Remove tofu and set aside.
  4. Sauté onion and whole spices: In the same skillet, add 2 teaspoons oil over medium-high heat. Add chopped red onion, fennel seeds, black peppercorns, and ⅛ teaspoon salt. Cook, stirring occasionally, until onions turn golden and slightly dried, adding small splashes of water as needed to prevent sticking but avoid mushiness.
  5. Add garlic to onions: Midway through onion cooking, add minced garlic and cook until fragrant and onions are golden brown.
  6. Blend onion mixture: Transfer the cooked onion and spices to a blender. Add 1½ to 2 tablespoons Kashmiri chili powder and 1 cup water. Blend until smooth, blending in intervals and adding water as needed for a smooth consistency.
  7. Sauté whole spices: Return skillet to medium heat, add 1 teaspoon oil, then add black cardamom, cloves, and cinnamon stick. Sauté briefly for a few seconds until aromatic. Add a pinch of asafoetida if desired and cook for 2 seconds.
  8. Add blended onion and spices: Pour blended onion mixture into skillet. Add tomato puree, turmeric, ground ginger, ground cumin, and remaining ½ teaspoon salt. Mix well.
  9. Simmer curry with tofu: Rinse blender with ½ cup water and add to skillet to incorporate all sauce. Add browned tofu slices to skillet, reduce heat to low, cover, and simmer for 20-30 minutes until sauce thickens slightly and deepens in flavor with a red oil sheen on top.
  10. Adjust flavors and finish: Taste curry and adjust salt. Add a touch of sugar or lemon juice if desired to balance flavors. Simmer a few more minutes, then turn off heat.
  11. Serve and garnish: Garnish with fresh cilantro and a dollop of non-dairy yogurt or cream if desired. Serve Kashmiri Lal Tofu hot with rice, quinoa, naan, flatbread, or roasted vegetables. This sauce can also be used as a marinade or sauce for wraps.

Notes

  • Pressing tofu removes excess moisture and helps it absorb flavors better.
  • Tearing tofu into uneven shapes gives a more authentic texture that resembles chicken.
  • Using whole spices and blending the onion mixture intensifies flavor and creates a smooth curry base.
  • Add water carefully while cooking onions to avoid mushiness but ensure even cooking.
  • Simmering the curry low and slow develops deep, roasted flavors and thickens the sauce.
  • Mustard oil lends authentic flavor but neutral oil can be used for a milder taste.
  • Non-dairy yogurt or cream adds cooling contrast to the spicy curry if desired.
  • This recipe is vegan, gluten-free, and can easily fit into vegetarian and halal diets.

Find it online: https://justsosavory.com/kashmiri-lal-tofu-in-spicy-tomato-curry-sauce-recipe/