Tofu & Potato Kofta| Vegan Tofu Gravy

Tofu is my new found love. Earlier Paneer was only used widely in preparing gravies and side dishes. Nowadays I have included Tofu in salads, prepared gravy and have used in various recipes. It tastes yum and it is such a versatile ingredient. I have seen people substituting Eggs with Tofu while baking cakes. Though I haven’t personally tried it, I believe that it works well in baking recipes too.

Tofu is prepared from Soy Milk and hence it is vegan. In this recipe I used Cauldron Original Tofu from Tesco. The package is approximately 400gms. and used only half of the pack for making kofta. I am splitting the recipe into two sections. First one will explain about making Tofu balls and the next one about the base gravy.

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Tofu & Potato Kofta| Vegan Tofu Gravy

Tofu is my new found love. Being a vegetarian I am always in search for a good protein source to include in my day to day meal. Earlier Paneer was only used widely in preparing gravies and side dishes. Nowadays I have included Tofu in salads, prepared gravy and have used in various recipes. It taste

Course

main course

Cuisine

indian

Prep Time

20 minutes

Cook Time

45 minutes

Servings

Ingredients

For Kofta

• 200 gms Tofu
• 2 Potato Boiled
• 10 Cashews
• 1/2 tsp Kasuri Methi
• 1/2 tsp Chilli Powder
• 1/2 tsp Salt
• 1/2 tsp Turmeric
• 1/2 tbsp Garam Masala Powder
• 1 tbsp Oil

For Gravy

• 1 onion
• 2 Tomato
• 1/2 tsp Ginger Garlic paste
• Coriander Leaves Few
• 10 Cashews
• 1/4 tbsp Salt
• 1/2 tbsp Chilli Powder
• 1/2 tbsp Coriander Powder
• 1/2 tbsp Masala MDH Kitchen King
• 1/2 tbsp Oil
• Kasuri Methi for garnishing.

Course main course Cuisine indian Prep Time 20 minutes Cook Time 45 minutes Servings Ingredients For Kofta 200 gms Tofu 2 Potato Boiled 10 Cashews 1/2 tsp Kasuri Methi 1/2 tsp Chilli Powder 1/2 tsp Salt 1/2 tsp Turmeric 1/2 tbsp Garam Masala Powder 1 tbsp Oil For Gravy 1 onion 2 Tomato 1/2 tsp Ginger Garlic paste Coriander Leaves Few 10 Cashews 1/4 tbsp Salt 1/2 tbsp Chilli Powder 1/2 tbsp Coriander Powder 1/2 tbsp Masala MDH Kitchen King 1/2 tbsp Oil Kasuri Methi for garnishing.

Instructions

1. In a bowl mash the potatoes
2. Grate Tofu and add them

   
3. Mix all the other ingredients in the bowl and shape them into balls.
4. I haven't used any flour (Maida or Besan) to bind the ingredients.
5. Potato acts as a binding agent. So once the balls are ready, you can either deep fry them in oil or cook in Paniyaram pan as shown below.
6. Heat Paniyaram/Appe pan and grease it with oil.

   
7. Place the tofu+potato kofta balls and wait until they are cooked on all sides.
8. Keep turning until they are all golden brown.

   
9. Remove them from pan and keep it aside.

Preparation of Gravy :

1. Grind onion,tomato,ginger garlic paste,cashews and coriander leaves together.
2. Heat oil in a frying pan and add the onion tomato paste.
3. Simmer the flame and saute for upto 5-6 minutes.
4. Once the raw smell goes off, add all the dry powders mentioned above.
5. Adjust salt and spice according to your taste.

   
6. Mix everything together, add little water and let the gravy gets cooked for another ten minutes.
7. Once the color changes to a mild brownish color you can add the Koftas to gravy.
8. Garnish it with kasuri methi leaves.
9. Delicious, tangy Tofu Potato gravy is ready to be served with Rice or Roti.

   
10. I prepared Vegetable Briyani and served this Gravy as a side dish.