Kashmiri Lal Tofu (Tofu in Kashmiri chili tomato curry sauce)

pan of vegan Kashmiri lal paneer topped with non-dairy yogurt

5 from 2 votes

Kashmiri Lal Tofu (Tofu in Kashmiri chili tomato curry sauce)

Kashmiri lal tofu - pan seared tofu in an aromatic fiery Kashmiri chili tomato curry sauce - is a simplified version of the North Indian curry, Kashmiri lal paneer. (Gluten-free with soy-free and nut-free options)

Prep Time15

Cook Time45

Total Time1

Course: dinner, Main, Main Course

Cuisine: Indian, north indian

Keyword: kashmiri lal paneer, kashmiri lal tofu, lal shaman

Servings:

Author: Vegan Richa

Ingredients

For the Tofu

14 ounces firm or extra-firm tofu pressed for at least 15 minutes, then sliced into ½-inch thick and 1½-inch wide slices, or torn into organic shapes
1 teaspoon Kashmiri chili powder
½ teaspoon garlic powder
½ teaspoon salt
1 tablespoon cornstarch
2 teaspoons mustard oil or neutral oil for cooking

For the Sauce

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 slightly opened
2 whole cloves
1 cinnamon stick 1½” to 2” long
generous pinch asafoetida aka hing, optional
¼ teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon salt divided
4 ounces tomato puree or tomato passata, unseasoned tomato sauce, or freshly pureed tomatoes

For Garnish

cilantro, lemon juice
non-dairy yogurt or non-dairy cream

US Customary - Metric

Instructions

Cook the tofu.

Press the tofu, if you haven't already, then slice it into 1½” to 2” big slices that are about ½ inch thick. You can also tear the tofu into organic shapes for a more chicken-like texture. It will also pick up more flavor that way.
In a shallow bowl, add Kashmiri chili powder, garlic powder, salt, and cornstarch. Mix well. Add half of the tofu slices to the bowl, toss to coat. Remove those slices, then add the remaining slices and toss again.( If using torn tofu, add all of it at once and toss well to coat. ) Set aside.
Heat a large skillet over medium-high heat. Add the oil, and once the oil is hot, add the tofu. Spread evenly and let them cook undisturbed for 2-3 minutes or until the bottom turns golden. Flip and cook the other side until nicely golden and somewhat browned. Remove from the skillet and set aside.

Prepare the sauce.

In the same skillet, add a teaspoon of oil over medium-high heat. Add the onion, fennel seeds, black peppercorns, and ⅛ teaspoon salt. Mix in and cook until the onions turn golden. We are using whole spices here, because we are going to blend the onion mixture. If you don’t want to blend the onion mixture, then use ground fennel seeds and ground black pepper instead.
Add splashes of water as needed to help the onion cook evenly, but don’t add too much water, because we want to get the onion golden and also slightly dried out rather than mushy. Traditionally, you use fried onion in this recipe, but here we will cook it until golden brown before proceeding.
Midway through cooking the onion, add the garlic and continue to cook. Once the onion is golden, transfer it to a blender. Add 1½ to 2 tablespoons of Kashmiri chili powder and 1 cup of water, then blend the mixture until smooth. You may need to blend for a minute, let it sit for 2-3 minutes, and then blend again for another 30 seconds. If the mixture is too thick, add more water to help blend it smoothly. (If not blending, just remove the onion mixture from the skillet, mix in the Kashmiri chili powder and set aside)

Make the curry.

In the same skillet over medium heat, add a teaspoon of oil. Add the black cardamom, cloves, and cinnamon stick and sauté for a few seconds. Then add the asafoetida (if using), cook for a 2 seconds, then add the blended onion mixture, tomato puree, all of the ground spices, and remaining salt. Mix in.
Rinse out the blender with ½ cup of water and add it to the skillet. Then, add the cooked tofu slices, reduce the heat to low, cover, and let it simmer for 20-30 minutes. The sauce should cook low and slow to develop all of that flavor. It will thicken slightly and there will be red sheen of oil on top. Even if no sheen develops, the color will darken, and the dish will start to smell rich and roasted.
After 20-25 minutes, taste and adjust the salt and flavor. Add a touch of sugar to balance the flavors, if you like, or a touch of lemon juice. Let it simmer for another few minutes, then switch off the heat. Garnish with some cilantro and non-dairy yogurt, if you wish.
Serve this delicious vegan Kashmiri lal paneer with rice, quinoa, naan, flatbread, sourdough, or roasted vegetables. The thick and flavorful sauce pairs well with any protein of your choice. Or make pita wraps with the saucy tofu, crunchy veggies, pickled onion. You can also use the sauce like a peri peri sauce for marinating or dressing!

Video

Notes

This recipe is naturally gluten-free, if you omit the hing. To make it nut-free, use a nut-free non-dairy yogurt for garnish.

For soy-free, replace the tofu with chickpea flour tofu, pumpkin seed tofu, or seitan, and make sure that your non-dairy yogurt is soy-free. You can also skip the crisping up step and add cooked chickpeas, beans, or vegetables directly to the sauce.

Store: Like many spiced sauces with whole spices, the flavors will get stronger as the dish sits, making it even more delicious the next day. It is also freezer-friendly in a freezer-safe container for up to 3 months or can be stored in the fridge for up to 3 days.

Nutrition