Tofu in Creamy Black Pepper Tomato Sauce ( Dum Tofu Paneer Kali Mirch)
User Reviews
5
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Prep Time
15 mins
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Cook Time
28 mins
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Total Time
43 mins
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Servings
4
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Calories
186 kcal
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Course
Main Course
Tofu in Creamy Black Pepper Tomato Sauce ( Dum Tofu Paneer Kali Mirch)
Description
The tofu is first pressed to remove moisture for firmer texture, then pan-fried or baked until golden around the edges. The sauce is built by toasting the spices in oil, which releases aromatic flavors, followed by garlic, ginger, onion, and chili cooked until softened. Tomatoes and water are added and simmered until tender, then cashew cream thickens the sauce to a luscious consistency. The tofu is added back in to absorb the sauce’s flavors as it simmers gently.
The dish balances spicy, creamy, and tangy elements, with kasoori methi (dried fenugreek leaves) optionally folded in for an herbal note. This sauce is chunky but can be blended for smoothness if preferred. It can be served with rice, Indian breads such as naan or roti, or even cauliflower rice for a low-carb option. Adjustments to spice heat and oil content are possible to suit dietary needs.
Pressing tofu is essential to avoid excess water in the sauce and to help the tofu hold its shape during cooking. The sauce thickens over time and can be loosened when reheating with added water or non-dairy milk. Nut-free versions swap cashews for alternatives like coconut milk or silken tofu blended for creaminess. Soy-free adaptations suggest chickpea products or vegetables instead of tofu.
Ingredients
- 14 oz firm tofu pressed for 15 mins and cubed (see notes for subs, or extra firm tofu
- 2 tsp neutral cooking oil see note for oilfree, generic cooking oil
- 1 tsp ground coriander
- 1/2 tsp cumin ground
- 1/2 tsp black pepper freshly ground
- 1/2 tsp ground mustard
- 1/4 tsp ground cardamom
- 1/4 tsp garam masala
- 1/4 tsp cayenne pepper omit for less heat
- 4 cloves garlic minced
- 1 tbsp ginger minced
- 1/3 cup onion finely chopped
- 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 see note for nutfree, use 1/3 cup cashews for creamier, blended with 1 cup water
- 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
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 tofu by layering slices between paper towels and placing a weighted pan on top; let sit at least 30 minutes or overnight in the fridge for best texture.
- This sauce works well with tofu, vegetables, chickpea tofu, or meat substitutes.
- Serve with rice, whole wheat naan, roti, or cauliflower rice for low-carb.
- Omit cayenne pepper for milder heat.
- To avoid burnt flavors, carefully toast spices and monitor heat while cooking.
- Reheat gently, thinning sauce with water or non-dairy milk as needed.
- For a smoother sauce, puree tomatoes before cooking.
- Substitute coconut milk or blended silken tofu for a nut-free version; use cooked chickpeas or roasted vegetables for soy-free versions.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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