I was initially skeptical about trying lentil tofu, but after making this lentil tofu curry recipe, I was pleasantly surprised by how delicious it turned out. I decided to turn it into a curry, and the texture was fantastic – crispy on the outside and soft and flavorful on the inside. It’s a fantastic protein alternative for people with soy intolerances or those seeking creative options. To achieve that umami texture in my lentil tofu cubes, I added a secret ingredient. If you want to find out what it is, you’ll have to check out my lentil tofu recipe. For a step-by-step process on how to make lentil Tofu, check out my Lentil Tofu recipe.
Lentil Tofu Curry: Ingredient and Substitute List
Ingredients
For the Marinade
Lentil Tofu, cubed Ground Turmeric Garam Masala Kashmiri Red Chili Powder or Deghi Mirch or any Red Chili Powder Chaat Masala Powder Ginger Garlic Paste or Crushed/Minced Garlic Cloves and Ginger Lemon Juice Oil Salt to taste
For Masala sauce
Neutral oil Onions Ginger garlic paste Green chili peppers Fresh ripe red tomatoes puree Cashews Ground turmeric Kashmiri red chili powder Ground cumin Ground coriander seeds or coriander powder Garam Masala Kasuri methi/dried fenugreek leaves Cashew cream Few cilantro leaves chopped for garnish
Ingredients and substitute list
Lentil Tofu Masala: Steps and Methods
Lentil Tofu Marination
Preheat the oven to 365F/185C. In a large bowl, mix all the marination ingredients. Add cubed tofu and coat them well. Set aside for 30 minutes. Place the marinated tofu on a baking tray with even spacing between each cube. Bake for 15-20 minutes until golden brown on all sides. Alternatively, you can air fry the tofu pieces.
Creamy tomato and cashew Sauce
Soak cashews and tomatoes in boiling water for 30 minutes until tomatoes are blanched and cashews are soft.
Blend the cashews and tomatoes (adding water if needed) to make a smooth paste and set aside.
Preparing the Masala Sauce
Heat oil in a pan. Add cumin seeds and allow them to crackle. And after that, add in the onions and cook for 3 to 4 minutes until translucent.
Add green chili peppers, ginger garlic paste, or minced ginger and garlic. Saute for 30 seconds.
Add turmeric, red chili powder, ground cumin, coriander powder, and optionally deghi mirch (for the red color). In addition, you can also use Kashmiri red chili powder. Next, Deglaze the pan with water to remove any browning on the bottom.
Now, add the tomato and cashew paste, Garam Masala. Mix well. After that, cook until the tomatoes change color from bright red to warm orange (about 5-8 minutes).
For the next step, add in the tofu pieces and a squeeze of lemon juice. Finally, mix well until combined.
Then, stir in dried fenugreek leaves (Kasuri methi), soy/almond/coconut cream, and garnish with chopped cilantro. Mix well and serve hot with basmati rice or roti
There you have it! A simple red lentil tofu masala ready to be enjoyed. Give this recipe a try and share your feedback in the comments. If there are any other recipes you’d like me to share, feel free to let me know. Until then, keep following Mama Bee at Beextravegant for fun and interesting recipes! Goodbye! Check out my other Masala Curry recipes:
Mushroom Masala – Restaurant Style Channa Masala – Chickpea Vegan Malai Kofta Vegan Palak Paneer (Tofu)
