Recipe by Lakshmi Ananthakrishnan at www.cookitupwithlove.in
Before becoming vegans, we were almost addicted to all sorts of paneer gravies. Now the only close substitute is soy tofu. (Haven’t yet gotten to try chickpea tofu). We were never really great fans of tofu until one day one of my close friend brought home a wonderful tofu masala gravy for us. It was so yummy, that we started liking tofu 🙂 So the man of the house demanded a tofu gravy for one weekend dinner, and that is how I tried this out.
It came out very very creamy, and a perfect combination for soft warm phulkas.Before serving, I have also drizzled some creamy cashew cream on top.
- Firm tofu 1 pack
- Spinach leaves, chopped 2 cups
- Tomatoes 3 medium sized
- Onions, finely chopped 1 large
- Ginger 1 small piece
- Garlic 2 cloves
- Almond milk 1/2 cup
- Jeera powder 2 tsps
- Garam masala 1 tsp
- Coriander powder 1 tsp
- Red chillies, dry 2 or 3
- Oil 2-3 tsps
- Whole cashews, soaked 8-9
- Salt to taste
- Red chilly flakes for garnish
- Wash tofu, and cut into cubes.
- In a blender, grind into a paste : the washed and chopped spinach leaves, tomatoes, and half of the almond milk. Set aside.
- Now heat oil in a pan. Add the dry red chillies, onions, ginger and garlic. Sauté till the onions turn translucent.
- Now add the tofu cubes, a little salt and give it a mix. Close the pan for around 3-4 minutes, let it cook on a slow heat.
- Next add the spinach and tomato paste to this. Add the rest of the almond milk.
- Add the jeera powder, coriander powder, garam masala, and salt to taste. Mix well.
- Let the gravy simmer for around 5 minutes. The gravy will thicken a bit. Add a few tsps of water.
- In the meanwhile, grind the soaked whole cashews in a blender to a fine creamy paste. Add this cashew cream to the gravy just before serving.
- Top with red chilly flakes. Enjoy!