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Title: Vegan Tofu Rogan Josh (Tofu In Spicy Yogurt Sauce)
Categories: Indian
Yield: 4 Servings

14 oz Firm or extra firm tofu;
- pressed at least for
- 15 minutes, then cubed
1 ts Kashmiri chili powder or
- paprika
1/4 ts Salt
1 tb Corn starch
2 ts Oil
1/2 ts Fennel seeds
1/2 ts Coriander seeds
1/4 ts Black peppercorns
1 ts Dry ginger powder
3 Green cardamom pods -OR-
1/2 ts Ground cardamom
3 Saffron strands; up to 4
2 ts Kashmiri chili powder;
- up to 3 ts -OR-
1 Dried Kashmiri chili or
- guajillo pepper;
- remove most seeds
1 ts Oil
2 Bay leaves
3 Cloves
3 Green cardamom pods;
- open slightly
1 Cinnamon stick
1/4 ts Asafetida (hing) -OR-
1/2 ts Garlic powder; add later
- with the yogurt
1/2 Red bell pepper;
- chopped small
1/2 c Unsweetened non-dairy yogurt
1/2 ts Salt; or more
3/4 c Water
1/4 ts Cayenne (optional)
Cilantro; for garnish
Lemon juice; for garnish

Preparation time: 10 minutes
Cooking time: 35 minutes

Packed with flavour this vegan Tofu Rogan Josh is a vegan version of
the classic restaurant-style dish. This rich and fragrant kashmiri
curry can be ready in just under an hour and is rich in plant-based
protein. Gluten-free Nutfree, Soyfree option. No onion garlic and
tomato

Cube the tofu if you haven't already and add to a bowl. You can also
tear the tofu into bite size pieces with your hand for more texture.
In another small bowl, mix the Kashmiri chili powder, salt, and
cornstarch and then sprinkle these all over the tofu. Toss well to
coat.

Heat the oil in a large skillet or medium high heat. When the oil is
hot, add the tofu to the skillet and cook until the most of the edges
are golden.

You can also bake the tofu instead of pan fry. Bake if you tore tofu
into pieces. Spread the tofu on a parchment lined baking sheet.
Drizzle a few drops of oil or spray some oil on the tofu cubes and
then bake at 400?F (205?C) for 20 minutes or until edges are crisp.

To make the spice mix, add all of this ingredients in a spice grinder
or blender with grinder blade and powder them until evenly powdered.
Kashmiri chili powder can be added right here with with the spice
blend and added later with yogurt.

Make the sauce: Heat the oil in a large skillet over medium heat.
Once the oil is hot, add the bay leaves, cloves, green cardamom,
cinnamon stick and Asafetida. Mix well and cook until the cloves and
cardamom are fragrant.

Then add in the ground spices and mix well for a half minute. Then
add in the red bell pepper and 1/4 ts salt and mix well. Cook until
the bell pepper is somewhat tender, 3 to 4 minutes.

Then add in the yogurt, water, remaining salt, and the Kashmiri chili
powder and mix well. Bring to a good boil and fold in your tofu.
Reduce the heat to low and simmer for another 5 to 10 minutes.

Taste and adjust flavor. Garnish with cilantro, lemon juice and serve
it with rice or flatbread. You can fish out the whole spices before
serving.

Recipe by Richa Hingle

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