Shahi Tofu Kofta Casserole

By Vegan Richa · 75 min

Ingredients

Instructions

1. Press the tofu, then crumble it finely in a bowl so no large pieces remain, since big chunks make the koftas fall apart.
2. Add the remaining kofta ingredients and mix with a fork. Scoop into 3-tablespoon portions and pack tightly, or shape into balls by hand. Add more breadcrumbs or flour if the mix is too loose.
3. Line a 10 x 13 inch baking dish with parchment. Place the koftas on it, spaced out.
4. Brush the koftas lightly with oil and bake at 400°F (205°C) for 15 minutes.
5. Meanwhile, prepare the sauce ingredients. Remove the dish, push the koftas to one side and take away the parchment.
6. Add oil to the empty side of the dish, then add the onion, ginger, garlic, whole spices, ground spices and 1/4 teaspoon salt. Stir, then spread evenly with a spatula.
7. Return to the oven for 15 minutes. Check at 12 to 14 minutes; if the onion is not golden yet, bake about 5 more minutes. The onion should no longer look raw.
8. Take the dish out. Stir the tomato purée, cashew milk and 1/4 teaspoon salt into the onion mixture. Spread the koftas back out through the sauce so they are evenly coated.
9. Spoon some sauce over the koftas and bake for 20 to 30 minutes, until the sauce comes to a good boil.
10. Remove from the oven, garnish with cilantro and a sprinkle of garam masala, and serve.

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

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