Tofu in Creamy Black Pepper Tomato Sauce ( Dum Tofu Paneer Kali Mirch)

Name: Tofu in Creamy Black Pepper Tomato Sauce ( Dum Tofu Paneer Kali Mirch)
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 serving
Ingredients: 14 oz firm or extra firm tofu; 2 tsp oil; 1 tsp ground coriander; 1/2 tsp ground cumin; 1/2 tsp freshly ground black pepper; 1/2 tsp ground mustard; 1/4 tsp ground cardamom; 1/4 tsp garam masala; 1/4 tsp cayenne; 4 cloves garlic; 1 tbsp minced ginger; 1/3 cup finely chopped onion; 1 green chili; 15 oz diced tomatoes; 1/2 cup water; 1/4 cup cashews blended with 1 cup water; 1/2 tsp salt; 1 tsp sugar; 1 tbsp kasoori methi - optional; Cilantro for garnish

User Reviews

5.0

141 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
43 mins
Servings
4
Calories
186 kcal
Course
Main Course
Cuisine
Indian, Vegan

Tofu in Creamy Black Pepper Tomato Sauce ( Dum Tofu Paneer Kali Mirch)

Danielle Hudson

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Tofu in Creamy Black Pepper Tomato Sauce ( Dum Tofu Paneer Kali Mirch) is a weeknight dinner your whole family will love! This easy Indian tofu recipe treats pan-fried firm tofu pieces to a bath of deliciously aromatic and creamy Indian gravy. Serve over rice or with naan or roti. Oil-free, soy-free and nut-free options included

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Ingredients

Servings

14 oz firm or extra firm tofu pressed for 15 mins and cubed (see notes for subs )
2 tsp oil see note for oilfree
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp ground mustard
1/4 tsp ground cardamom
1/4 tsp garam masala
1/4 tsp cayenne (omit for less heat)
4 cloves garlic minced
1 tbsp minced ginger
1/3 cup finely chopped onion
1 green chili chopped (use 1/4 cup bell pepper for less heat)
15 oz diced tomatoes or 3 medium, chopped
1/2 cup water
1/4 cup cashews blended with 1 cup water see note for nutfree, use 1/3 cup cashews for creamier
1/2 tsp salt less or more to preference
1 tsp sugar or sweetener of choice such as maple
1 tbsp kasoori methi - optional
Cilantro for garnish

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Instructions

Heat 1 tsp oil in a skillet over medium heat. Add the presses and cubed tofu and cook for 5-7 mins until golden on most edges. Or bake at 400 deg F (205 c) for 20 mins.
Sauce: Heat a skillet over medium heat. Add oil. Once hot (not smoking) add the spices and cook for a few seconds. The mix should be bubbly and you should smell the roasting spices.
Add garlic, ginger, onion, chili and mix in. Add a good pinch of salt. Cook for 3-4 mins until the onion is translucent.
Add the tomato, water, salt, sugar and mix in. Cook until the tomato pieces are tender. 6-8 mins. Add cashew milk and bring to a just about a boil. Add the baked or pan fried tofu and mix in. Cover and Simmer over medium low for 10 mins to thicken and for the flavors to develop. Simmer uncovered for longer if not thickened to preference. Taste and adjust salt and sweet.
Sprinkle in more garam masala and cayenne for additional flavor. Fold in 1 tbsp kasoori methi(dried fenugreek leaves for flavor variation. Remove from heat. Let it sit for another few mins for flavors to meld. Garnish with cilantro and pepper flakes.The sauce thickens as it sits. Add 1/2 cup of water or non-dairy milk if needed when reheating. Serve with flatbread or rice or add to a bowl.

Notes

Press and cube tofu:
Open a package of tofu and drain. Cut the tofu width-wise into slices — four or six should do it. Now, lay some paper towels on a sheet pan and spread your tofu slices in a single layer on top. Put more paper towels over the tofu, then another sheet pan over them.
Place heavy objects on the pan. Leave to press for at least 30 minutes. You can leave it like this all day or overnight if you have room for it in the fridge. If you’re using extra firm tofu which doesn’t have too much moisture, you would not need to press it at all. It really depends on the brands. After pressing, uncover and cut into cubes
You can use this black pepper tomato sauce with tofu, or meat substitutes or vegetables like mushrooms or eggplant, with chickpeas or chickpea tofu as well
I love to serve Dum Tofu Paneer Kali Mirch with a side of rice and few Indian rotis or whole wheat naan but you can also serve this with cauliflower rice to keep it low carb.
Omit the cayenne pepper for less heat.
Take care not to burn the spices as you fry them or the flavor could swing from spicy to bitter.
The sauce thickens as it sits. Add 1/2 cup of water or non-dairy milk if needed when reheating. Serve with flatbread or rice or add to a bowl.
This is a chunky sauce. For smoother sauce, purée tomatoes and then add.
For soy-free: Use 15 oz can cooked chickpeas, or 1.5 cups cubed chickpea tofu or 2-2.5 cups roasted veggies of choice.
For oil-free: Omit the oil. Dry toast the spices and continue to cook the onion-garlic ginger with a few tbsp of broth.
For nut-free: use coconut milk or coconut cream or blended silken tofu.

Nutrition Information

Show Details

Calories 186kcal (9%) Carbohydrates 14g (5%) Protein 12g (24%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 488mg (20%) Potassium 285mg (8%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 176IU (4%) Vitamin C 13mg (14%) Calcium 168mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 186 kcal

% Daily Value*

Calories	186kcal	9%
Carbohydrates	14g	5%
Protein	12g	24%
Fat	10g	15%
Saturated Fat	1g	5%
Sodium	488mg	20%
Potassium	285mg	6%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	176IU	4%
Vitamin C	13mg	14%
Calcium	168mg	17%
Iron	3mg	17%