Tomato gravy is prepared by first blanching the tomatoes to easily peel off the skin. The peeled tomatoes are then crushed and made into gravy with onion and spices. Firm tofu is cubed and added to the tomato gravy as a last step. Tofu can also be deep fried in oil till golden brown if desired.
Makes: around 4 Servings of Tofu in Tomato Gravy.
Firm Tofu (Small Cubes) 15 Pieces
Tomato 4 Medium
Onion 1 Small
Coriander Powder 1/4 tsp
Red Chili Powder 1/4 tsp
Caraway Seeds 1/8 tsp
Garam Masala a Pinch (optional)
Salt to Taste
Cilantro Few Sprigs
Oil 1 tsp
Method of preparation:
Chop the tofu into small half inch cubes and keep aside.
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.
Wash and make cross slits in each tomato.
Bring to boil few cups of water, add the tomato and boil for couple of minutes to loosen the skin.
Strain the tomatoes, peel the skin off and crush the peeled tomatoes.
Heat oil in a pan, add caraway seeds.
Once the seeds start to sizzle, add the chopped onion.
Fry till onion turns translucent, stir in crushed tomato.
Cook on medium flame till tomato is completely cooked and the gravy becomes a little thicker.
Stir in red chili powder, coriander powder, garam masala (if using) and salt.
Add the cubed tofu and simmer for a minute.
Remove from heat and garnish with chopped cilantro.
Serve tofu in tomato gravy with steamed rice or with roti etc…
Notes: Make sure not to overcook once the tofu is added.
Suggestions: Make sure not to overcook the tomato gravy that its too thick.
Variations: Check scrambled tofu here.
Other Names: Tofu in Tomato Gravy.