Tangy Tofu – a delicious recipe with bell Pepper, Red Chilies, Coriander Seeds, Garlic, Turmeric, Chili Powder. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat oil in a deep pan.
2
Coarsely grind the dry red chilies and coriander seeds.
3
Add to the pan and fry.
4
Add the minced garlic and saute well until garlic turns brown.
5
Add the chopped tomatoes, turmeric powder, chili powder and salt.
6
Stir them well and cover pot with a lid.
7
Set to simmer and cook until the tomatoes turn mushy, like thick gravy.
8
In another vessel, add another tablespoon of oil and add the cumin seeds.
9
Let them crack.
10
Now add the tofu pieces and fry them until they start turning brown.
11
Add the capsicum pieces to the tofu and toss them for a while.
12
Add the already-prepared tomato gravy to the fried tofu and capsicum.
13
Mix everything well until the tofu and capsicum pieces are well-coated with the tomato gravy.
14
Garnish with coriander leaves.
101
kcal
Calories
8
g
Fat
8
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 cup Tofu, 1 cup Capsicum (bell Pepper) Pieces, 2 pieces Red Chilies, 2 teaspoons Coriander Seeds, and more.
Yes, Tangy Tofu falls under the Vegetarian 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.
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