TOFU JHALFREZI
An oil-free indian dish to delight.
Capsicums are the star of a good Jalfrezi and I have recreated a recipe using tofu instead of the classic chicken as found in most Indian restaurants.
Leave it for 24 hours before cooking as it will transform the flavours even further!
DID YOU KNOW?
Jhalfrezi was created by Indian chefs during the British Raj. Leftover cold meat, generally from a Sunday roast, was stir-fried with spices. The dish originated in Calcutta, where the East India Company was established as an important trading post by the British.
INGREDIENTS
300g firm tofu
1 tsp cumin seeds
1 onion, finely diced
1 green pepper (capsicum), diced
1 red pepper (capsicum), diced
3 cloves garlic, crushed
1 tbsp crushed ginger
1 tbsp curry paste (mix powder with 1.5 tbsp water)
1/8-1/4 tsp chilli powder*
Fresh ground coriander seeds to equal 1 tsp
1 tsp ground cumin
1/2 tsp salt (optional)
400g tinned tomatoes
2 tbsp fresh coriander (cilantro), chopped
Fresh coriander to serve
METHOD
Press excess liquid from tofu. Slice tofu to sizes approx. 3cmx2cm - you may like to bake first.
Heat a non stick frying pan or cast iron pan and toast cumin seeds until they splutter. Add diced onion, peppers, garlic and ginger. Sauté for 6-8 minutes until softened. Use a splash of water if necessary to prevent sticking.
Now add the curry paste and stir through until fragrant (1-2 minutes). Then add the rest of the dry spices, salt if using and 1 tbsp water. Stir another 2 minutes.
Add the tofu slices and carefully combine with the Jalfrezi sauce - if you have not baked it first, it can break up quite easily but won’t if you take care. Cook for 5 minutes. Then add the tinned tomatoes and carefully combine again. Ensure the tofu pieces are covered with the sauce.
Cover your pan, continue cooking for another 15 minutes.
Serve with your choice of rice and more freshly chopped coriander.
NOTES
Chilli powder in NZ can be different from the chilli powder used in American recipes. Our chilli powder is very hot whereas the American version is a combo of flavorsome spices. I found the 1/4 tsp in this recipe too spicy for me so I suggest if you like it more mild then less is more. If you want to learn more about the difference, there were wonderful discussions from a post I made in Forks Over Knives last year resulting in 145 comments! Check it out - link below, if interested.
https://www.facebook.com/groups/FOKPlantBasedCommunity/permalink/6171871739594276