Methi Malai Tofu

By Vegan Richa · 45 min

Ingredients

Instructions

1. Press the tofu for about 10 minutes to drain excess moisture, then cut it into small, even cubes.
2. Toss the pressed tofu with 1 tsp oil.
3. In a small bowl, mix the garam masala, garlic powder, nutritional yeast, salt and cornstarch, then add to the tofu and toss until well coated.
4. Bake on a parchment-lined sheet or a greased dish at 400°F / 200°C for 15 to 20 minutes.
5. Heat 1 tsp oil in a skillet over medium heat. When hot, add the cumin seeds, cloves and cinnamon stick and cook until the cumin seeds change colour.
6. Add the onion, garlic, ginger and green chile and cook until translucent.
7. Add the tomato puree and cook for 3 to 4 minutes.
8. Blend the soaked cashews with 1 cup water until smooth, or use another cream base of your choice.
9. Add the ground spices (garam masala, turmeric, cayenne), the fenugreek and any greens, the salt and the sugar, and mix well. Cook for 2 to 3 minutes until the greens wilt.
10. Pour in the cashew cream and bring to a boil. Taste and adjust salt, heat, spice and sweetness, adding more liquid if too thick.
11. Add the baked tofu and simmer for 2 minutes.

Summarized from Vegan Richa's video. Watch it for the details.

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