Tofu Curry with Tomato, Bell Peppers and Fenugreek
This Tofu Curry with Tomato, Bell Peppers and Fenugreek is an easy and flavorful dish conjured up over the long weekend. It has some elements of my passionate tofu. A little bit from the rainbow tofu from the Instant Indian cookbook. All in all, though it is its own simple thing. My mother is here. She has a preference of sorts for saucier curries. More interesting to enjoy with both rice and flatbreads. Two ingredients that give this dish a characteristic taste – Dried fenugreek Leaves and Freshly ground black pepper. And the way I make this dish offers a good illustration on using the instant pot to cook something like Tofu. Despite its simplicity it is a mom approved meal.
The Story of this Tofu Curry
With the hot weather out and about, it is time to pull out those instant pots. Not that I really need a reason to tell you to check out my instant pot, but hey I just did. This year, I have gradually revived the curry garden. It has been woefully overgrown, so most of this year’s work has been about getting the backyard into shape. I have some random tomatoes. I also hope to try my luck with some late summer to fall plants. It is a nice and peaceful feeling to hang around the yard. I think that the green offers all kinds of calmness.
Work continues to be busy and will probably stay that way until the end of this year. Thus, in the dawn of little things I am happy to find my morning and refresh my soul. I am planning and teaching a few fun cooking classes over the new few weeks. I am happy that I am able to do more classes in person. Another fun way with tofu on this site are my crispy tofu with garam masala.
About the style of cooking
A curry like this can be found on the North Indian style tables of India. Dried herbs like mint or fenugreek are added to enhance the flavors of an otherwise practical and simple dish.
How to Enjoy the Tofu Curry
This protein packed vegan curry is great as part of a plant-based meal. Pair it with parathas or naan, mesh it with this magical cauliflower or my crispy okra jhal ferazi as some suggestions.
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A flavorful and practical take on tofu with an Instant Pot sauce.
Ingredients
- 1 pound block of extra firm tofu
- 4 tablespoons olive or other vegetable oil, divided
- 1 medium sized onion, cut into eights and layers separated
- 1 red bell peppers, cut to match the onions
- 1 teaspoon whole cumin seeds
- 1 medium sized onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 tomatoes, diced
- 1 tablespoon tomato paste
- 1 teaspoon powdered cumin
- 1 teaspoon powdered coriander
- 1/2 teaspoon red cayenne pepper
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon tomato paste
- 1 tablespoon dried fenugreek
- Several grinds freshly ground black pepper
- Chopped cilantro
Instructions
- Remove the tofu from the packaging and cut into 2-inch pieces and place on paper towels to blot and drain out the excess moisture.
- Turn the instant pot on high sauté mode, add in the large chunks of onions and bell peppers and sauté lightly until the onions are a little translucent and the bell peppers are somewhat softer.
- Remove from the instant pot and set aside.
- Add the remaining oil and add in the whole cumin seeds and allow the seeds to splutter. Add in the chopped onion, garlic and minced ginger and stir well.
- Add in the diced tomatoes with 2 tablespoons of water and use this to deglaze the pot.
- Add in the powdered cumin, coriander, salt and sugar.
- Stir in the tomato paste and 1/4 cup of water. Cover and cook on high pressure for 2 minutes. Release pressure after 5 minutes.
- Use an immersion blender and lightly puree the sauce.
- Stir in the stir-fried onions and bell peppers and the tofu. Simmer for 5 minutes until the tofu is cooked through.
- Stir in the powdered fenugreek and freshly ground black pepper.
- Garnish with the chopped cilantro and serve.
Chris David
I loved this recipe so much . It’s really awesome
rinkub@aol.com
Thank you for trying my recipe. Glad you liked it.
Kim K.
Would I be able to substitute small chunks of chicken for the tofu? This recipe looks wonderful, but my boyfriend is not a tofu lover, so I am hoping it can substitute a meat based protein.
rinkub@aol.com
Yes, absolutely. You can sub out the protein.
Aditya Swarup
Your tofu curry recipe looks absolutely divine! I appreciate how you’ve used a combination of aromatic spices, coconut milk, and fresh ingredients to create a flavorful and satisfying dish. Tofu is such a versatile protein, and it absorbs the flavors of the curry beautifully. The step-by-step instructions and the helpful tips on achieving the perfect balance of flavors are fantastic. I can’t wait to give this recipe a try and enjoy a hearty and delicious meal. Thank you for sharing!