This will be supper tonight! Thank you for the oil free options and the reduced heat options. Take care not to burn the spices as you fry them or the flavor could swing from spicy to bitter. The mix should be bubbly and you should smell the roasting spices. We made this for dinner this evening and were very pleased. Followed the recipe exactly including tofu. Next time I will double the recipe because it went fast! You can also subscribe without commenting. This is really easy and really good. So delicious! Cook for 2-4 mins until the onion is translucent. Add tomatoes and mushrooms and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more. We added fresh oregano to give a bit of flavor boost. Add the baked or pan-fried tofu cubes and mix it in. Serve over rice or with naan or roti. Offers may be subject to change without notice. Husband and daughter prefer the chickpeas; I just love both! Can anyone tell me if I can use oat milk instead of coconut milk. This was delicious as well as very quick and easy! this link is to an external site that may or may not meet accessibility guidelines. No problem! Thank you for all the hard work you put into your recipes and your blog! I cooked the tomato and mushrooms for about 5 minutes even though the recipe says for 1-2. The flavors are amazing. Tofu Spaghetti in a Tomato Sauce (Vegan & Gluten-free) Serves – 4. * Percent Daily Values are based on a 2000 calorie diet. Add a good pinch of salt. Yay! Fabulous, just like all of Richa’s recipes! thank you William, that’s great. Add the remaining oil, followed by the garlic, ginger, and tomato paste. Cover and Simmer over medium low for 10 mins to thicken and for the flavors to develop. This will definitely be a regular in our kitchen, thank you. Oil-free, soy-free and nut-free options included, Tofu in Creamy Black Pepper Tomato Sauce ( Dum Tofu Paneer Kali Mirch). This is a chunky sauce, for smooth sauce, purée tomatoes in a blender and add to the skillet. I served mine over rice a roni whole grain "roasted garlic italliano". If you use fresh tomatoes, the cooking time should be a little less—you want to retain the fresh flavor—and if you use canned, you may want to cook a few minutes longer so as to cook off any of tinniness that sometimes lingers. Baked the tofu, used a can of crushed peppers and a can of coconut milk. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. haha. thanks a lot. Cut the tofu width-wise into slices — four or six should do it. Add 1/2 cup of water or non-dairy milk if needed when reheating. Ingredients. As the name suggests this dish has a good amount of Kali Mirch ( black pepper ) which really livens up the gravy so don’t skimp on it. Open a package of tofu and drain. This is my third time making it. If you’re using extra firm tofu which doesn’t have too much moisture, you would not need to press it at all. Slice the block crosswise into eight 1/2-inch-thick slabs. I used pre-cooked brown lentils instead of tofu and added a swirl of vegan butter at the end. This dish is good! Links on some posts are affiliate links for e.g. It really depends on the brands. Vegan Richa’s Everyday Kitchen (Print & Digital), Vegan Richa’s Indian Kitchen (Print & Digital), creamy tofu curry, dum paneer kali mirch, paneer kali mirch, chopped (use 1/4 cup bell pepper for less heat), see note for nutfree, 1/3 cup cashews for creamier. Fold in 1 tbsp kasoori methi(dried fenugreek leaves for flavor variation. Make sure to press it. I would give this 10 stars if I could. Once again thank you for a recipe that will be a keeper. Will definitely make again! Garnish with cilantro and pepper flakes.The sauce thickens as it sits. I used sun-dried tomatoes and after rehydrating them added the leftover water to the mixture at the end to give it a tad more flavor. This is on the menu for tonight, Richa! Transfer the tofu to a plate, and return the skillet to the heat. I made it with chickpeas and served it with basmati rice. Ground fenugreek is from seeds which are a much stronger flavor. My first attempt of an Indian recipe from scratch. This cuts the cooking time by half and removes all the complexity from the recipe. But hey, when you wrap it in a blanket of flavors it turns into a thing of beauty! Tofu in Creamy Black Pepper Tomato Sauce ( Dum Tofu Paneer Kali Mirch) is a weeknight dinner your whole family will love! EatingWell may receive compensation for some links to products and services on this website. I know, tofu may not seem like the most exciting food to some of you. Cook until the tomato pieces are tender. Let me know how it turns out! Sprinkle in more garam masala and cayenne for additional flavor. Garnish with the scallion, then serve hot over rice. Add the baked or pan fried tofu and mix in. Learn how your comment data is processed. Can you make this in an instant pot – instructions similar to your butter chicken with soy curls? I just made this for dinner and it was awesome! Add 1/2 cup of water or non-dairy milk if needed when reheating. For the tofu 400g pack firm tofu, drained according to pack instructions Juice of 1/2 lemon 1 tbsp olive oil 1 tbsp arrowroot starch Salt to taste – or you can use 1 tbsp tamari Black pepper to taste. I didn’t deviate from the recipe and wouldn’t change a thing. Could you tell me what ground mustard you use, please? This was amazing! I also cooked the tomato/mushrooms a few minutes longer and served it with pasta. Add cashew milk and bring to a just about a boil. Leave to press for at least 30 minutes. 1/8 tsp. Garnish the tofu in pepper sauce with cilantro and pepper flakes. Can greek yoghurt or oat milk work? I used chickpeas instead of tofu, and it turned out beautifully!