Indian Spicy Cumin Potatoes With Green Chili Tofu Recipe

Name: Indian Spicy Cumin Potatoes With Green Chili Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box firm tofu lite, I use Nasoya- diced; 1 tablespoon cumin powder; 1 teaspoon coriander powder; 1 teaspoon turmeric; 4 tablespoons cilantro washed and finely chopped; 1/2 lemon juice from a lemon; 1 tablespoon salt; 3 black pepper; 4 green chilies finely minced; 1 tablespoon ginger freshly grated; 1 large potato cleaned, boiled, peeled and diced; 1/2 cup cherry tomatoes sliced in half; 5 curry leaves; 3 green chillies sliced in half; 1 tablespoon cumin seeds; 2 cloves garlic crushed and minced; 1 tablespoon ginger freshly grated; 1 tablespoon turmeric; 1/2 lemon juice from a lemon; 1/4 cup cilantro washed and chopped; 1 tablespoon salt or to taste; 3 black pepper; 1 tablespoon vegetable oil

Servings: persons

1 box firm tofu lite, I use Nasoya- diced
1 tablespoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric
4 tablespoons cilantro washed and finely chopped
1/2 lemon juice from a lemon
1 tablespoon salt
3 black pepper
4 green chilies finely minced
1 tablespoon ginger freshly grated
1 large potato cleaned, boiled, peeled and diced
1/2 cup cherry tomatoes sliced in half
5 curry leaves
3 green chillies sliced in half
1 tablespoon cumin seeds
2 cloves garlic crushed and minced
1 tablespoon ginger freshly grated
1 tablespoon turmeric
1/2 lemon juice from a lemon
1/4 cup cilantro washed and chopped
1 tablespoon salt or to taste
3 black pepper
1 tablespoon vegetable oil

1
In a small bowl mix together cumin, coriander powder and turmeric. Add diced tofu and toss until covered. Add chilies, ginger, salt, pepper and cilantro. Toss until everything is coated well. Set aside.
2
In a medium-sized skillet spray with PAM and add oil, set over medium high flame. Add cumin seeds and wait for them to pop. Standing a little away from the stove add curry leaves. BE CAREFUL- these pop and shoot out little spritz of oil, so don't stand to close! Wait until the leaves have finished popping. Add sliced chilies and garlic. Toss everything together for about 1 minutes until fragrant.
3
Add potato, sprinkle with turmeric and grated ginger. Combine well and saute for about 3-4 minutes. Add the marinated tofu and toss all together, sauteing for about another 3-4 minutes. Add lemon juice. You want the tofu and potato to be well coated with all the spices and the tofu to get seared (brown) on each side.
4
After the tofu and potato are soft, add chopped cilantro (reserve a little for garnishing) and sliced tomatoes. Saute on low heat making sure everything is coated. Taste for salt and lemon juice.
5
Place in a serving dish and top with reserved cilantro. Serve with a lemon wedge and rice or chappati.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 box firm tofu lite, I use Nasoya- diced, 1 tablespoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon turmeric, and more.

Yes, Indian Spicy Cumin Potatoes With Green Chili Tofu falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Spicy Cumin Potatoes With Green Chili Tofu

How did you like this recipe?

Frequently Asked Questions