Tofu Eggplant Curry (soy-free and nut-free choices!)

Wealthy, cumin, black cardamom scented Indian Tofu eggplant curry. Spicy crispy eggplant and tofu with Onion Coconut cardamom sauce. serve with naan, flatbread or rice. Gluten-free

Entire spices when toasted and added to a creamy sauce, add layers of taste to the dish. Some spices are stronger when the sauce is simply made and scorching, others present up extra because the sauce sits. Each occasions you eat this curry, it should shock you! Use no matter spices you’ve gotten because the sauce has a ton of taste general.

That is an tailored recipe from Mughlai recipes that I’ve been experimenting with these days. I had a bunch of eggplant left, so I mounted this eggplant and tofu curry. 

I pan fry the tofu and the eggplant which have been coated in cornstarch and aromatic spices, in order that they get crisp. The feel improves immensely when it’s crisped up both within the skillet or baked after which added to the sauce. 

The eggplant works amazingly crisped up and paired with this sauce! You should use different veggies as an alternative like cauliflower, candy potato, zucchini.

Use both child eggplant or Japanese eggplant to make this curry. Some eggplants have extra seeds, so select the kind that you just choose.

Why You’ll Love Tofu Eggplant Curry

• scrumptious, North Indian flavors with no meat
• crispy tofu and eggplant
• wealthy, tomato-based curry sauce
• straightforward to make in only one pan!
• gluten-free with soy-free and nut-free choices

Extra Vegan Mughlai Recipes

Recipe Card

Print Recipe

Tofu Eggplant Curry

Wealthy, cumin, black cardamom scented Indian Tofu eggplant curry. Spicy crispy eggplant and tofu with Onion Coconut cardamom sauce. serve with naan, or rice. Gluten-free

Prep Time20 minutes minutes

Cook dinner Time40 minutes minutes

Complete Time1 hour hr

Course: Fundamental

Delicacies: Indian

Key phrase: eggplant and tofu curry, tofu eggplant curry

Servings: 4

Energy: 201kcal

Writer: Vegan Richa

Substances

For the tofu and the eggplant:

• 7 ounces (198.45 g) agency or further agency tofu pressed for at the least quarter-hour after which torn into bite-sized items
• 2 cups (164 g) sliced eggplant (child eggplant most well-liked)
• 1 tablespoon ginger-garlic paste or 3 cloves of garlic, minced and 1/2” piece of ginger, minced
• 1 teaspoon Kashmiri chili powder or use paprika
• 1/2 teaspoon salt
• 2 tablespoons cornstarch or different starch
• 1 teaspoon oil

For the sauce:

• 1 teaspoon oil
• 1/2 teaspoon cumin seeds
• 1 black cardamom pod, damaged open, or use inexperienced cardamom
• 2 bay leaves
• 2 entire cloves
• 1 1/2 cups (240 g) chopped onion, Crimson onion, chopped small
• 1/2 teaspoon salt
• 2 tablespoons almond flour
• 2 tablespoons shredded coconut
• 2 tablespoons ginger-garlic paste , or 5 cloves of garlic minced, 1 inch ginger minced
• 1/2 teaspoon cayenne or Indian chili powder
• 1 tablespoon floor coriander
• 2 tablespoons tomato paste
• 1/4 cup (59.15 ml) non-dairy yogurt or used non-dairy cream of selection
• 1 1/2 cups (354.88 ml) of water

Directions

• Crisp up Tofu and eggplant: Press and tear up the tofu, if you have not already, and set it apart. Additionally slice the eggplant, if you have not already. No have to peel the eggplant, if you happen to’re utilizing the smaller or the Japanese selection. If it is a bigger eggplant, then peel and slice it.

• Add the tofu and eggplant to a bowl, then add the ginger-garlic paste and toss to coat. Should you’re utilizing minced ginger and garlic, add that and likewise add in 1/2 a teaspoon or extra of lime juice to assist moist the tofu and eggplant. Then combine the spices and cornstarch in a small bowl and sprinkle that throughout. toss nicely to coat.

• Warmth a big skillet over medium-high warmth. Add the oil, and as soon as the oil is scorching drop the tofu and eggplant combination evenly everywhere in the skillet. Cook dinner on one aspect for two to 4 minutes, then flip and cook dinner the opposite aspect. Stir often to be sure that not one of the items are getting too brown. As soon as the eggplant is crisped up on a lot of the edges, take away the tofu and eggplant from the skillet and set it apart. This entire step can take wherever from 8 to 12 minutes.

• Make the sauce: Warmth one other teaspoon of oil in the identical skillet over medium warmth. As soon as the oil is scorching, add the cumin seeds and blend for a couple of seconds. Then, combine in the remainder of the entire spices. Proceed to cook dinner till the cumin seeds and the black cardamom are aromatic.

• Add the onion and the salt into the pan. Combine and cook dinner till the onion is golden, stirring often, 6 to eight minutes.

• Add within the almond flour, shredded coconut, ginger-garlic paste, cayenne, and coriander. Combine and press and to interrupt down any almond flour lumps in addition to to combine the ginger-garlic paste. Cook dinner for a minute or two to roast the almond flour and shredded coconut, then add within the tomato paste and yogurt. Combine the tomato paste in, including in a couple of tablespoons of water, if wanted, to assist the tomato paste combine in.

• Add in the remainder of the water, combine rather well, and canopy the skillet with the lid. Deliver the sauce to a superb boil, then cut back the warmth to medium-low and simmer for one more 5 minutes.

• Open the lid, style and modify salt and taste. I normally add one other little bit of salt at this level. If the sauce is just too thick, you may add in additional water or some non-dairy milk. Then, fold within the tofu and eggplant. (I normally fold in about two thirds of the tofu and eggplant, then put the remainder of the tofu and eggplant on high of the sauce for serving. It additionally seems nice this manner!) Simmer for a minute, then swap off the warmth.

• Let the dish sit for one more 2 to three minutes for the flavors to meld and the sauce to infuse a few of the tofu and eggplant. Garnish with cilantro and lime juice and serve with naan, flatbread, or rice.

• You may also add this to wraps or make a naan pizza. To make the naan pizza, stick the tofu eggplant curry on a pizza crust or naan, high it with some cheese, and broil for a couple of minutes simply to soften and brown the cheese a bit.

• Retailer refrigerated for upto 3 days, freeze for upto 2 months.

Notes

Japanese eggplant or child eggplant works greatest on this recipe.
Eggplant and tofu curry is of course gluten-free.
To make this nut-free, omit the almond flour and use a nut-free nondairy yogurt.
To make this soy-free use chickpea tofu, pumpkin seed tofu, soy-free tempeh, or cooked chickpeas as an alternative and use a soy-free non-dairy yogurt.

Diet

Diet Details

Tofu Eggplant Curry

Quantity Per Serving

Energy 201
Energy from Fats 81

% Every day Worth*

Fats 9g14%

Saturated Fats 3g19%

Sodium 672mg29%

Potassium 486mg14%

Carbohydrates 23g8%

Fiber 7g29%

Sugar 9g10%

Protein 8g16%

Vitamin A 409IU8%

Vitamin C 11mg13%

Calcium 127mg13%

Iron 2mg11%

* P.c Every day Values are based mostly on a 2000 calorie weight-reduction plan.

Substances and Substitutions

• tofu – Use agency or further agency tofu, and tear it into rustic items to present it a chicken-like consistency when cooked.
• eggplant – Use child eggplant or Japanese eggplant for the most effective outcomes. Should you do want to make use of a bigger eggplant, ensure that to peel it, as they’ve a thicker peel could be too intrusive on this curry.
• ginger-garlic paste – To taste the tofu-eggplant combination and to taste the sauce.
• dried spices – To season the eggplant and tofu and the sauce.
• cornstarch – To assist the spices keep on with the tofu and eggplant and assist them get crispy within the pan.
• oil – To sauté.
• entire spices – That is this primary taste layer within the sauce.
• onion – Pan fried onion provides umami and the following layer of taste.
• almond flour and shredded coconut – Bringing a lot richness and taste to the sauce! For nut-free, you should use floor pumpkin seeds as an alternative of the almond flour.
• tomato paste – Provides a wealthy, umami taste to the sauce.
• non-dairy yogurt – For creaminess and tang.

Suggestions

• Don’t skip urgent the tofu for the most effective texture!
• Should you can’t discover a Japanese or child eggplant, just remember to peel your eggplant earlier than slicing and utilizing.
• After including the tomato paste, ensure that it’s totally damaged down earlier than transferring on to the following step. A splash of water will assist, if it’s being cussed.
• Reserve just a little little bit of the cooked tofu and eggplant to rearrange on high of the sauce for a good looking presentation!

How one can Make Eggplant and Tofu Curry

Press and tear up the tofu, if you happen to haven’t already, and set it apart. Additionally slice the eggplant, if you happen to haven’t already. No have to peel the eggplant, if you happen to’re utilizing the smaller or the Japanese selection. If it’s a bigger eggplant, then peel and slice it. 

Add the tofu and eggplant to a bowl, then add the ginger-garlic paste and toss to coat. Should you’re utilizing minced ginger and garlic, add that and likewise add in 1/2 a teaspoon or extra of lime juice to assist moist the tofu and eggplant. Then combine the spices and cornstarch in a small bowl and sprinkle that throughout and toss nicely to coat. 

Warmth a big skillet over medium-high warmth. Add the oil, and as soon as the oil is scorching drop the tofu and eggplant combination evenly everywhere in the skillet. Cook dinner on one aspect for 2 to 4 minutes, then flip and cook dinner the opposite aspect.

Stir often to be sure that not one of the items  are getting too brown. As soon as the eggplant is crisped up on a lot of the edges, take away the tofu and eggplant from the skillet and set it apart. This entire step can take wherever from 8 to 12 minutes. 

Warmth one other teaspoon of oil in the identical skillet over medium warmth. As soon as the oil is scorching, add the cumin seeds and blend for a couple of seconds. Then, combine in the remainder of the entire spices. Proceed to cook dinner till the cumin seeds and the black cardamom are aromatic. 

Combine the onion and the salt into the pan. Proceed to cook dinner till the onion is golden, stirring often, six to eight minutes.

Add within the almond flour, shredded coconut, ginger-garlic paste, cayenne, and coriander. Combine and press and to interrupt down any almond flour lumps in addition to to combine the ginger-garlic paste.

Cook dinner for a minute or two to roast the almond flour and shredded coconut, then add within the tomato paste and yogurt. Combine the tomato paste in, including in a couple of tablespoons of water, if wanted, to assist the tomato paste combine in.

Add in the remainder of the water, combine rather well, and canopy the skillet with the lid. Deliver the sauce to a superb boil, then cut back the warmth to medium-low and simmer for one more 5 minutes.

Open the lid, style and modify salt and taste.

I normally add one other little bit of salt at this level. If the sauce is just too thick, you may add in additional water or some non-dairy milk, as nicely. Then, fold within the tofu and eggplant. I normally fold in about two thirds of the tofu and eggplant, then put the remainder of the tofu and eggplant on high of the sauce for serving. It additionally seems nice this manner! Simmer for one more minute, then swap off the warmth. 

Let the dish sit for one more two to 3 minutes for the flavors to meld and the sauce to infuse a few of the tofu and eggplant. Garnish with cilantro and lime juice and serve with naan, flatbread, or rice.

You may also add this to wraps or make a naan pizza. To make the naan pizza, unfold the tofu eggplant curry on a pizza crust or naan, high it with some cheese, and broil it for a couple of minutes simply to soften and brown the cheese a bit. So good!

Steadily Requested Questions