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Tofu Jalfrezi (One Pan Indian Smoky Tofu Pepper Tomato stir fry)
5 from 60 votes

Tofu Jalfrezi (One Pan Indian Smoky Tofu Pepper Tomato stir fry)

This Tofu Jalfrezi recipe is a one-pan stir fry combining pressed firm tofu with a smoky, spiced tomato sauce and fresh bell peppers. It features spices like cumin, coriander, smoked paprika, and fenugreek leaves for a rich Indian-inspired flavor. The tofu is pan-fried to golden edges before simmering in a pepper tomato sauce, offering a hearty, textured dish suitable for vegetarian meals.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4
Calories: 139 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 14 ounce firm tofu pressed at least for 15 minutes and cubed, or extra firm tofu
  • 2 teaspoons oil divided
  • 1/2 to 1 teaspoon cumin seeds
  • 2 whole dried red chili Break the chilies into halfs only if you want extra heat, such as cayenne or Thai or Kashmiri chilies for mild
  • 1/2 red onion thinly sliced
  • 1/2 red bell pepper thinly sliced, large
  • 1/2 green bell pepper thinly sliced, large
  • 1 to 2 teaspoon smoked paprika
  • 2 teaspoons ginger minced
  • 2 cloves garlic minced
  • 2 teaspoons ground coriander
  • 1/2 teaspoon cayenne pepper less for less heat
  • 4 ounces tomato puree
  • 1/2 teaspoon salt or more
  • 1 teaspoon lime juice
  • 1 to 2 teaspoon fenugreek leaves
  • cilantro for garnish
  • liquid smoke optional, 2 drops

Instructions

    Cup of Yum
  1. Press and cube the tofu if you haven't already. Add 1 teaspoon of oil to a large skillet over medium high heat. Then once the oil is hot, add in your tofu and toss and cook until tofu is golden on most of the edges. Then remove from the skillet.
  2. Add the other teaspoon of oil and cook at medium high heat.
  3. Once the oil is hot, add in the cumin seeds and mix. Once the cumin seeds are sizzling and have changed color, add in the dried chilies and mix in.
  4. Add in the onion, half of the red bell pepper, half of the green bell pepper, and smoked paprika and mix well. Cook until the onion is golden on most of the edges.
  5. Then add in the ginger, garlic and mix well. Add in the coriander and cayenne and mix and cook for another minute or two to cook the garlic as well as to toast the spices.
  6. Then add in the tomato puree, lime juice, salt, liquid smoke if using, and toss well. Add in the reserved bell peppers and mix in and bring to a boil.
  7. Then add in the toasted tofu and fenugreek leaves and mix well. Taste and adjust salt and flavor.
  8. Reduce the heat to low and cover and cook for 3 minutes to meld the flavors , then remove the cover. Garnish with cilantro, lime juice, and serve with some flatbread, naan, pita bread or over rice. or add to tacos or wraps!

Notes

  • To make a soy-free version, substitute chickpeas or chickpea tofu and omit the tofu pan-fry step.
  • For onion and garlic-free cooking, omit the onion and garlic, increase peppers, and double the fenugreek leaves for flavor.
  • Vegetables like cauliflower, broccoli, or carrots can replace tofu; cook them first until al dente before adding to the sauce.

Nutrition Information

Calories 139kcal (7%) Carbohydrates 11g (4%) Protein 10g (20%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 307mg (13%) Potassium 305mg (6%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1235IU (25%) Vitamin C 68mg (76%) Calcium 144mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 139

% Daily Value*

Calories 139kcal 7%
Carbohydrates 11g 4%
Protein 10g 20%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 307mg 13%
Potassium 305mg 6%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 1235IU 25%
Vitamin C 68mg 76%
Calcium 144mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.