Vegan Tofu Jalfrezi Curry - pan seared tofu and bell peppers simmered in a spicy smoky sauce flavored with a blend of fresh ginger and garlic, along with Indian spices. Serve with naan! Glutenfree Nutfree, Soyfree option

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 14 ounce firm or extra firm tofu (pressed at least for 15 minutes and cubed)
  • 2 teaspoons oil, divided
  • 1/2 to 1 teaspoon cumin seeds
  • 2 whole dried red chilies such as cayenne or Thai or Kashmiri chilies for mild ((Break the chilies into halfs only if you want extra heat))
  • 1/2 red onion (thinly sliced)
  • 1/2 large red bell pepper (thinly sliced)
  • 1/2 large green bell pepper (thinly sliced)
  • 1 to 2 teaspoon smoked paprika
  • 2 teaspoons minced ginger
  • 2 cloves garlic (minced)
  • 2 teaspoons ground coriander
  • 1/2 teaspoon cayenne (less for less heat)
  • 4 ounces tomato puree
  • 1/2 teaspoon or more salt
  • 1 teaspoon lime juice
  • 1 to 2 teaspoon fenugreek leaves
  • cilantro for garnish
  • Optional: 2 drops of liquid smoke

Method

  1. Press and cube the tofu if you haven't already. Add 1 teaspoon of oil to a large skillet over medium high heat. Then once the oil is hot, add in your tofu and toss and cook until tofu is golden on most of the edges. Then remove from the skillet.
  2. Add the other teaspoon of oil and cook at medium high heat.
  3. Once the oil is hot, add in the cumin seeds and mix. Once the cumin seeds are sizzling and have changed color, add in the dried chilies and mix in.
  4. Add in the onion, half of the red bell pepper, half of the green bell pepper, and smoked paprika and mix well. Cook until the onion is golden on most of the edges.
  5. Then add in the ginger, garlic and mix well. Add in the coriander and cayenne and mix and cook for another minute or two to cook the garlic as well as to toast the spices.
  6. Then add in the tomato puree, lime juice, salt, liquid smoke if using, and toss well. Add in the reserved bell peppers and mix in and bring to a boil.
  7. Then add in the toasted tofu and fenugreek leaves and mix well. Taste and adjust salt and flavor.
  8. Reduce the heat to low and cover and cook for 3 minutes to meld the flavors, then remove the cover. Garnish with cilantro, lime juice, and serve with some flatbread, naan, pita bread or over rice. or add to tacos or wraps!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.