Achari Tofu – Tofu in Achari sauce

Since the pandemic began, there’s a whole lot of interest around “immunity building food”. If we could build immunity magically by just eating certain food items, none of us would ever be sick again. While there is no magic potion, we can be mindful of adding some of the inflammation reducing ingredients like turmeric, ginger etc. These is how they will help you with building your immunity.

Being Vegan, I do sometimes miss the flavour of a good Achari Chicken, so I thought why not make some Achari Tofu and add all these great ingredients that will help our bodies fight infections. Add protein, an important part of most of our immune response chemicals, and viola! So, here goes my vegan twist on the popular Indian curry, Achari chicken and making it an immunity building dish! You can of course substitute the tofu with Paneer and keep it vegetarian.

Calories: Roughly 190kcal

Serves 4

Ingredients:

Achari masala blend:

1 tsp cumin seeds

1/2 tsp of mustard seeds, fenugreek seeds, fennel seeds

1 tsp red pepper flakes

Other ingredients:

Tofu, cut in cubes 20-25 cubes

Onion, 1 chopped finely

Garlic, 7-8 cloves finely chopped

Ginger, 1 inch minced

Green chillies, 2 chopped

Coriander powder, 2 tsp

Cumin powder 2 tsp

Chilli powder 1 tsp

Turmeric powder 1/2 tsp

Large tomatoes 2, pureed

Maple syrup 1 tsp/Sugar 1 tsp

Cashew cream, 1/2 cup Soak cashews in water for 2 hours and then grind it into a paste

Vegetables 2 cups, Bell peppers cubed, peas and whatever else you have

Salt to taste

Water

Oil

Coriander leaves for garnish

Method:

1. Roast the spices for the masala blend except the pepper flakes and toastt them till the fennel seeds change colour. Take it off the heat, add the pepper flakes and then grind it into a dry powder. Reserve half of it for garnish.

2. Press the Tofu, cut it into cubes and coat it with some salt, red pepper and cumin powder. Crisp it in oil on a skillet.

3. Heat oil in a skillet over medium heat. Add onion and a pinch of salt and cook until golden. Pulse the garlic, ginger and chile in a blender with a tbsp of water to make a paste. Add the paste to the onion skillet. Alternatively, mince them and add to the onion.

4. Cook for a minute. Add the Achari spice mix(from step 1), coriander, turmeric and mix in. Cook for another minute.

5. Add the tomato puree, cook until the mixture is well roasted. Add salt, maple/sugar and cashew cream and mix in.

6. Add water, tofu, veggies and mix in. Cover and cook for 10 minutes. Taste and adjust salt, flavor and heat. [Add some garam masala for added flavor if needed or add 1-2 tsp mango pickle minus the mango at this point add some esp if omitting some of the spices or for some more flavor burst)]. Reduce heat to medium low. Uncover and cook for another minute to reduce sauce if needed. Take off heat.

7. Garnish with the reserved achari spices and coriander. Serve with rotis or with rice or grains.

Achari Tofu

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