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

Vegan Tofu Jalfrezi Curry - pan seared tofu and bell peppers simmered in a spicy smoky sauce flavored with a blend of fresh ginger and garlic, along with Indian spices. Serve with naan!  Glutenfree Nutfree , Soyfree option

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

Ingredients

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

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 this jalfrezi soy-free,
  • To make this without onion garlic: omit the onion. Use more peppers and some julienned zucchini. Omit the garlic and double the fenugreek leaves 
  • Use chickpeas or chickpea tofu. You can use 1 can/1.5 cups cooked chickpeas or  2 cups of cubed chickpea tofu. With chickpeas, skip the first step.
  • You can also use vegetables such as cauliflower, broccoli, potato, green beans, carrots. Cook them in the first step and instead of the tofu until they're al dente and set aside and then add to the sauce and cover and cook for at least 5 minutes.

Nutrition Information

Calories 139kcal (7%) Carbohydrates 11g (4%) Protein 10g (20%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 307mg (13%) Potassium 305mg (9%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1235IU (25%) Vitamin C 68mg (76%) Calcium 144mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

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.