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

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 

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add garlic, ginger, onion, chili and mix in. Add a good pinch of salt. Cook for 3-4 mins until the onion is translucent.
  4. 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.
  5. 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

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

% 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.