Vegan Shahi Tofu Curry

Vegan Shahi Tofu Curry is the best and the most unique recipe so far. The sauce is cooked alongside the koftas in the meal. Delicious and decadent. Tasty and juicy tofu kofta with a creamy tomato sauce devoid of dairy. Possibilities include soy-free, nut-free, and gluten-free. Shahi Tofu Kofta is a dish consisting of succulent tofu balls cooked in a flavorful, creamy tomato cashew sauce. Tastes great! prepared in a casserole dish, too. There is no need to cook the kofta, and there are fewer pans needed to prepare the sauce, kofta balls, and other ingredients.

Tips for making this recipe:

Paneer cheese and/or mawa (milk solids) are typically used in koftas. Shahi cuisine is often more opulent and sumptuous. To make a vegan version of kofta, substitute paneer and mawa with tofu and some nut flour. Additional texture and taste are added by the herbs, spices, and binding. These kofta balls are soft and cheesy, served with an opulent sauce. They can be air-fried. Deep-frying them is likely to cause them to crumble.

Ingredients:

• Nutritional yeast: 1 tbsp.
• Mozzarella cheese: 1/3 cup.
• Garlic powder: 1/2 tsp.
• Salt.
• Chopped raisins: 2 tsp.
• Almond flour: 1/4 cup.
• Minced ginger: 1/2 teaspoon
• Black pepper: 1/2 tsp.
• Extra firm: 14 oz.
• Minced ginger: 1 tsp.

For the sauce:

• Ground cumin: 1/2 tsp.
• Fenugreek leaves, 1/2 tsp.
• Salt.
• Chopped onion: 1 cup.
• Cayenne: 1/4 tsp.
• Ground coriander: 1 tsp.
• Cardamon: 2 green.
• Whole clove: 2
• Cilantro for garnish
• Onion: 1 cup.
• Salt.
• Oil: 2 tbsp.

Instructions:

1. In case you haven’t already, compress the tofu to form the koftas. After that, crumble it into a basin. Large bits of tofu will cause the koftas to become delicate and, therefore, crumble extremely well.
2. Stir with the remaining ingredients.
3. Then use a fork to push and combine. Scoop the mixture with an approximate three-ounce ice cream or cookie scoop, then push down to pack it firmly.
4. Or form the mixture into a ball with your hands (modify with extra flour or breadcrumbs if necessary).
5. Use paper to stuff a large baking dish or one comparable in size.
6. Remove the tofu koftas from the parchment-lined dish for baking by scooping them out.
7. After lightly oiling the koftas, bake them for a few minutes at a normal temperature.
8. Prepare your sauce components and set them aside in the interim. After baking, hold the serving vessels out of the microwave.
9. Take off the parchment paper and shift the koftas to one side of the baking dish.
10. Oil should be added to the baking dish’s opposite side.
11. Mix the one-quarter teaspoon of salt and the onion, then add the ginger. Mix it perfectly, then add the garlic.
12. Use the spatula and set it perfectly. Return it to the warmth of the microwave and toast for more time till it is completely prepared.
13. Spread it evenly with a spatula. Return it to the microwave and prepare for approximately a few moments.
14. Bake the onion for a further five minutes or until it is sufficiently brown, checking after twelve or fourteen minutes.
15. The onion shouldn’t seem uncooked.
16. After taking the dish out of the oven, combine the onion combination with the tomato puree, cashew milk, and a quarter teaspoon of salt.
17. Next, gently transfer the koftas into the sauce mixture, spreading them out to ensure that the sauce and the koftas are evenly spaced around the baking dish.
18. Drizzle some sauce over the koftas with a spoon before returning them to the oven. Roast until the sauce reaches a full boil, 25 minutes.

Frequently Asked Questions:

Specifics:

Can we substitute the flour in this recipe?

• Yes, you can.

Nutritional facts:

Potassium: 484 kcal.

Sugar: 7 g.

Calories: 233 kcal.

Vitamin C: 13 mg.

Protein: 15 g.

Sodium: 689 mg.

Fat: 10 g.

Carbohydrates: 25 g.

Calcium: 184 mg.

Iron: 4 mg.