Indulge in the vibrant flavors of Kashmir with this exciting twist on a classic – Vegan Kashmiri Lal Tofu. This fiery red curry, bursting with aromatic spices and the rich creaminess of tofu, offers a delicious and compassionate alternative to traditional meat-based dishes. Forget bland vegan curries; this recipe delivers a bold and complex taste profile, showcasing the warming power of Kashmiri chilies – known for their beautiful color and subtle heat. The creamy texture of the tofu perfectly complements the luscious sauce, creating a truly satisfying and unforgettable culinary experience.
This vegan adaptation retains the authentic essence of Kashmiri Lal Maas, using readily available ingredients to create a plant-based masterpiece. Prepare yourself for a flavorful journey as we guide you through each step of this incredible recipe, transforming simple ingredients into a stunning and deeply satisfying vegan feast. Ready to embark on this culinary adventure? Let's get started!
Tools Needed
- Skillet
- Blender
Ingredients
- Tofu
- Cornstarch
- Kashmiri Chili Powder
- Garlic Powder
- Salt
- Oil (regular or mustard)
- Fennel Seeds
- Whole Peppercorns
- Onion
- Garlic
- Tomato Puree
- Water
- Ground Fennel (optional)
- Ground Black Pepper (optional)
- Hing (Asafoetida, optional)
- Black Cardamom
- Non-dairy Yogurt (optional)
- Rice, Naan, Roti, or Sourdough
Step-by-Step Instructions
Step 1. Prepare and Crisp the Tofu
- Press and slice or tear the tofu. If slicing, aim for thick, flat slices for a closer resemblance to lal paneer.
- Toss tofu slices in a mixture of cornstarch, Kashmiri chili powder, garlic powder, and salt.
- Crisp the tofu in a skillet with oil over medium-high heat for 2-3 minutes per side, until golden brown.
- Remove tofu from skillet and set aside.
Step 2. Build the Fiery Sauce
- In the same skillet, add fennel seeds and whole peppercorns. Add chopped onion and cook until translucent and golden, adding splashes of water as needed.
- Add garlic and cook until onion is golden.
- Blend the onion mixture with Kashmiri chili powder (1.5-2 tbsps), and a cup of water until smooth. (Alternatively, finely chop the onion and use ground spices instead of whole.)
- Heat the skillet again and add oil. Once hot, add whole spices (lightly open black cardamom).
- Add tomato puree and the blended onion mixture. Rinse the blender with ½ cup water and add to the skillet. Add salt and ground spices (and hing, if using).
Step 3. Simmer and Combine
- Mix well, fold in the crispy tofu, and reduce heat to low. Simmer for 20 minutes, or until sauce thickens. Add non-dairy yogurt if desired to create creaminess or reduce heat.
Step 4. Serve and Enjoy
- Serve over rice, naan, roti, sourdough, or another grain of your choice.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Using torn tofu instead of sliced will allow it to absorb more flavor.
- If you don't want to blend the onion mixture, chop the onion very finely to avoid a chunky sauce.
Nutrition
- N/A
FAQs
1. Can I use a different type of tofu?
Yes, firm or extra-firm tofu works best. Silken tofu will be too soft and may break down in the curry.
2. What if I don't have Kashmiri chilies? Can I substitute?
While Kashmiri chilies give the best color and subtle heat, you can substitute with a combination of paprika for color and a pinch of cayenne or regular chili powder for heat. Adjust to your spice preference.
3. Can I make this recipe ahead of time?
Yes! This curry tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This Vegan Kashmiri Lal Tofu recipe delivers a vibrant and flavorful experience, showcasing the versatility of tofu in a richly spiced curry. The beautiful red color and satisfyingly creamy texture are sure to impress, even seasoned curry lovers. Enjoy this delicious and compassionate take on a classic North Indian dish!