Vegan Tofu Rogan Josh (Tofu in spicy yogurt sauce)
Packed with flavour this vegan Tofu Rogan Josh is a vegan version of the classic restaurant-style dish. This rich and fragrant kashmiri curry can be ready in just under an hour and is rich in plant-based protein. Gluten-free Nutfree, Soyfree option. No onion garlic and tomato
Servings: 4
Ingredients
For the tofu :
- 14 ounce firm or extra firm tofu pressed at least for 15 minutes then cubed.
- 1 teaspoon kashmiri chili powder or paprika
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
For the ground spices
- 2 teaspoons oil
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon black peppercorns
- 1 teaspoon dry ginger powder
- 3 green cardamom pods or 1/2 a teaspoon ground cardamom
- 3 or 4 saffron strands
- 2-3 teaspoon kashmiri chili powder or use 1 dried Kashmiri chili or a guajillo pepper (remove most seeds)
For the sauce:
- 1 teaspoon oil
- 2 bay leaves
- 3 cloves
- 3 green cardamom pods open slightly
- 1 cinnamon stick
- 1/4 teaspoon asafetida hing or use 1/2 teaspoon of garlic powder, add later with the yogurt
- 1/2 of red bell pepper chopped small
- 1/2 cup unsweetened non-dairy yogurt such as almond milk yogurt, soy yogurt, cashew or coconut yogurt
- 1/2 teaspoon or more salt
- 3/4 cup water
- 1/4 teaspoon cayenne optional
- cilantro and lemon juice for garnish
Instructions
- Cube the tofu if you haven't already and add to a bowl. You can also tear the tofu into bite size pieces with your hand for more texture. In another small bowl, mix the Kashmiri chili powder, salt, and cornstarch and then sprinkle these all over the tofu. Toss well to coat.
- Heat the oil in a large skillet or medium high heat. When the oil is hot, add the tofu to the skillet and cook until the most of the edges are golden.
- You can also bake the tofu instead of pan fry. (Bake if you tore tofu into pieces). Spread the tofu on a parchment lined baking sheet. Drizzle a few drops of oil or spray some oil on the tofu cubes and then bake at 400 degrees F (205 c) for 20 minutes or until edges are crisp.
- To make the spice mix, add all of this ingredients in a spice grinder or blender with grinder blade and powder them until evenly powdered. (Kashmiri chili powder can be added right here with with the spice blend and added later with yogurt.)
- Make the sauce: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the bay leaves, cloves, green cardamom, cinnamon stick and Asafetida . Mix well and cook until the cloves and cardamom are fragrant.
- Then add in the ground spices and mix well for a half minute. Then add in the red bell pepper and 1/4 teaspoon salt and mix well. Cook until the bell pepper is somewhat tender, 3-4 minutes.
- Then add in the yogurt, water, remaining salt, and the Kashmiri chili powder and mix well. Bring to a good boil and fold in your tofu. Reduce the heat to low and simmer for another 5 to 10 minutes.
- Taste and adjust flavor. Garnish with cilantro, lemon juice and serve it with rice or flatbread. You can fish out the whole spices before serving.
Video
Notes
- Soyfree: To make this without tofu, use 1 can of chickpeas or 1 1/2 cup of cooked chickpeas, or use chickpea tofu or vegan chicken or seitan or add 2 cups roasted vegetables.You can add chickpeas and seitan directly without baking
- Cornfree: use arrowroot starch or tapioca starch
- Asafetida substitute: Use 1/2 teaspoon garlic powder or 2 cloves of garlic, finely chopped
- Adjust the heat: Reduce the black peppercorns and Kashmiri chili powder, omit the cayenne. You can also add onion to bulk up the sauce and hence reduce the heat
- This will keep in the fridge for up to 3 days and like all Indian curries, it will taste even better the next day!
Nutrition
Calories: 148kcal | Carbohydrates: 10g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 447mg | Potassium: 44mg | Fiber: 2g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 187mg | Iron: 2mg