Thitha Tofu Masala

This is one of my quick and easy tofu masala recipes. It is laced with warm spices and paired with delicious sweet bell peppers, baby corn and carrots – all adding texture and layers of flavour to this mouth-watering tofu curry dish.

• Prep time: 10-15 mins Cooking time:  30-35 mins Serve 3-4
• Ingredients 
• A glug of oil 
• 1 sprig curry leaves 
• ¼ tsp mustard seeds
• ¼ tsp cumin seeds 
• 1 large onion finely diced
• 500g-600g firm tofu cut into blocks.  
• 1 tbsp (15ml) garlic & ginger paste
• 1 tbsp (15ml) coriander powder 
• ½ tbsp (7.5ml) cumin powder 
• ½ tsp (2.5ml) turmeric powder 
• 1-2 tbsp (15ml-30ml) kashmiri chili powder or mix masala 
• Salt to season 
• 1 large green pepper – de-seeded and cubed 
• A handful of baby corn sliced into ½ cm disks
• 2 small carrots – sliced 
• 45 ml tomato paste
• 2 cups (500ml) warm water
• 30ml low sodium soy sauce 
• ⅓ cup (80ml) coconut cream or milk 
• Fresh coriander leaves to garnish 

Let’s Cook 

• Add a good glug of oil in a big non-stick pan.  
• Toss in the curry leaves, mustard and cumin seeds.  
• When the leaves splatter and seeds pop. 
• Throw in the onions, tofu and season with salt.  Cook this for about 8-10 minutes stirring and turning the tofu around every now and then.  
• Spoon in the garlic and ginger – let this cook out for a bit.  
• Toss in the coriander, cumin, turmeric and chilli powder – give this a quick stir.  
• Add the green peppers, corn and carrots.  
• Mix in the tomato paste.
• Pour in the water 
• Cook on medium heat for about 5-8 minutes until the vegetables soften a bit and water reduces.  If the water dries out too quickly add more – a quarter cup( 60ml) at a time.
• When the veggies are soft and you have a thick gravy – add in the soy sauce and coconut cream or milk.  
• Allow this to simmer for a few minutes. 
• Garnish with coriander.  
• Serve with sushi rice or rice or bread of your choice.