Spicy Tomato and Small Onion Tofu

Ingredients

• 100 g Firm tofu (cut into 2 cm cubes)
• 250 g Small onions (thinly sliced)
• 1 unité Tomato (diced)
• 0.5 tsp Cumin seeds
• 1 tsp Turmeric powder
• 1.5 tbsp Curry powder
• 1 tsp Paprika or chili (or chili to taste)
• 1 unité Garlic (crushed clove)
• 1 tsp Fresh ginger (grated)
• 1 handful Fresh coriander leaves (chopped)
• 1 unité Bay leaf
• 3 unité Black peppercorns
• 2 unité Cloves
• 2 pinch Asafoetida (hing)
• 2 tbsp Vegetable oil (for cooking)
• au goût to taste Salt

Instructions

1. Prepare the ingredients

   Cut the tofu into approximately 2 cm cubes, thinly slice the small onions, dice the tomato, grate the ginger and crush the garlic clove.

   Time: PT15M

2. Heat the oil and toast the spices

   Pour 2 tbsp of oil into the pot, heat over medium heat (about 180 °C) then add the cumin, asafoetida, bay leaf, peppercorns and cloves. Sauté for 1 minute while stirring.

   Time: PT2M

   Temperature: medium heat

3. Cook the onions

   Add the sliced onions, cover the pot and cook for 10 minutes until they are tender and lightly golden.

   Time: PT10M

4. Add the tofu and salt

   Stir in the tofu cubes, season lightly with salt and cook for 7 minutes, stirring occasionally so the tofu absorbs the flavors without falling apart.

   Time: PT7M

5. Add garlic, ginger, dry spices and tomato

   Add the crushed garlic, grated ginger, turmeric, curry powder, paprika and tomato dice. Mix quickly for 2 minutes.

   Time: PT2M

6. Simmer with a little water

   Pour in 5 cl (50 ml) water, adjust seasoning with salt, cover and simmer for 5 minutes until the liquid reduces slightly and the flavors concentrate.

   Time: PT5M

7. Finish with coriander

   Remove from heat, add the chopped fresh coriander leaves, give a final stir and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

222

Protein

11 g

Carbohydrates

31 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Firm tofu: tempeh, seitan
• Instead of Small onions: shallots
• Instead of Tomato: cherry tomatoes
• Instead of Cumin seeds: ground cumin
• Instead of Turmeric powder: fresh grated turmeric
• Instead of Curry powder: garam masala
• Instead of Paprika or chili: chili powder
• Instead of Garlic: garlic powder
• Instead of Fresh ginger: ground ginger
• Instead of Fresh coriander leaves: parsley
• Instead of Bay leaf: thyme
• Instead of Black peppercorns: ground pepper
• Instead of Cloves: star anise
• Instead of Asafoetida (hing): garlic powder
• Instead of Vegetable oil: olive oil

Equipment Needed

• Pot or wok
• Chef's knife
• Cutting board
• Wooden spoon
• Mixing bowl (optional)
• Strainer (optional) (optional)

Critical Steps — Do Not Skip

• Toast the spices without burning them
• Cook the onions until tender
• Do not break the tofu while mixing
• Reduce the liquid to concentrate flavors

Chef Tips from the Video

• For a more authentic flavor, add a small pinch of garam masala at the end of cooking.
• Lightly grill the tofu before adding for a firmer texture.
• Serve with fragrant jasmine rice or homemade naan bread.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; tofu loses texture after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spices and coriander ahead of time and store them separately.
• The tofu‑onion mixture can be gently reheated over low heat, adding a splash of water if needed.