Tofu gets a bad reputation for being flavorless. With any of these recipes that reputation will go right out the window. There are so many different ways to make tofu, so let’s explore two quick and easy tofu recipes.
Tofu Makhani - Indian Butter Tofu
This classic Indian dish is a vegetarian version of butter chicken. This tofu recipe is perfect for weeknight meals as you can get this on the table within an hour. Start by cooking your jasmine rice, and while it’s in the rice cooker you can start on the main portion of the meal. Heavy cream gives the dish a rich finish. We suggest you do not substitute anything for the butter or ghee - it’s the signature ingredient.
Ingredients you will need to create this dish:
- lemon Juice
SugarRoti Chicken Nu Spice blend (our spices are vegan and organic)
- 2 packages of firm tofu
- 2 med yellow onions diced
- ghee (clarified butter) or unsalted butter
- 1 28 ounce can whole peeled tomatoes
- heavy cream
- scallions and cilantro
To begin, grab a large bowl and whisk together 2 tbsp of lemon Jjuice, ½ of the SugarRoti Chicken Nu Spice with 1 tbsp of water to create a marinade. Next, drain and pat dry the tofu and cut into 1-inch cubes. Add the tofu to the marinade, gently stirring to coat. Set aside while you work with the remaining ingredients.
In a large pot over medium heat, melt 8 tbsp of ghee or 1 stick of unsalted butter. Add remaining SugarRoti Chicken Nu Spice, diced yellow onions and cook, stirring frequently, until the onions are translucent, no longer than 5 minutes.
Add 1 28-ounce can of whole peeled tomatoes and the juice to the pot, gently crush the tomatoes and cook until the tomatoes and onion break down and the sauce is the consistency of a thick ragu. This should take around 10 minutes. You can blend with an immersion blender, or transfer to a blender and puree until smooth and return to the pot.
Finally, gently stir in 1½ cups of heavy cream, the tofu and the marinade. Simmer over low heat uncovered until the tofu has taken on the color of the sauce and is flavored all the way through, this should take around 5 minutes. Stir occasionally but very gently, so the tofu does not fall apart. Transfer the tofu and the sauce to a deep platter or large shallow serving bowl. Sprinkle with thinly sliced scallions and 1/4 cup of cilantro. By this time your rice should be finished cooking. Add your rice to the platter and serve with warm naan bread and sliced cucumbers.
Indian Tofu Stir Fry
Everyone loves a good stir fry but sometimes people get left in the dust because they’re vegetarian. Do not worry! We have you covered with our Indian Tofu Stir Fry. This Indian sytel meal is requires no meat and only a few pantry staples. It’s an easy way to whip up a healthy and delicious main meal or side dish.
Ingredients you will need for this dish:
- oil or ghee (clarified butter)
- 8oz extra firm tofu
- med yellow onion
- large bell pepper
SugarRot Tofu Nu Spice blend
- chopped tomatoes
For this recipe, use extra firm tofu so it does not get mushy. Cube 8 ounces of tofu to the size of your liking and saute in 1 tsp of oil until crisp over medium heat. You will want to flip them so they crisp on all sides. When the tofu is lightly golden and crisp, remove them from your pan and set aside.
Add 1 tbsp of oil to your pan along with SugarRoti Tofu Nu Spice and saute. Follow with ¾ cup of chopped tomatoes and saute for 5 minutes.
Mix in cubed onions and bell peppers and saute over high heat for 2 to 4 minutes. Do not overcook! You want to retain the crunch of the veggies. You can add more or fewer onions and bell peppers depending on preference.
Finally, add tofu to the mix to gently coat the tofu. Garnish with coriander leaves and enjoy your meal!
“Power is a neutral energy source, like tofu. It’s what you do with it that gives it flavor.” –Elizabeth Gilbert