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Tofu in Indian Spiced Tomato Sauce

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    Source: recipes.howstuffworks.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B3
    MineralsNatrium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 tbs vegetable oil

    2. 2 onions, finely chopped

    3. 2 cloves garlic, minced

    4. 1/2 tsp minced ginger

    5. 1 long green chili pepper, seeded and finely chopped

    6. 6 whole cloves

    7. 4 white or green cardamom pods

    8. 1 cinnamon stick, about 2 inches long

    9. 1 tsp caraway seeds

    10. 1 tsp salt

    11. 1/2 tsp cracked black peppercorns

    12. 1 28 oz can tomatoes, including juice

    13. For Tofu

    14. 1/4 cup all purpose flour

    15. 1 tsp curry powder

    16. 1/4 tsp cayenne pepper

    17. 1/2 tsp salt

    18. 1 tbsp vegetable oil

    19. 8 oz firm tofu, cut into 1 inch squares

    Instructions Jump to Ingredients ↑

    1. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, ginger and spices and cook, stirring for one minute. Add tomatoes with juice and bring to a boil. Transfer to a slow cooker stoneware.

    2. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

    3. Tofu: On a plate, mix together flour, curry powder, cayenne and salt. Roll tofu in mixture until lightly coated. Discard excess flour. In a skillet, heat oil over medium high heat. Add dredged tofu and saute, until nicely browned. Spoon tomato mixture into a serving dish. Remove cloves, cardamom pods and cinnamon stick. Layer tofu on top.

    4. From 125 Best Vegetarian Slow Cooker Recipes by Judith Finlayson.

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