Sonal from Simply Vegetarian created this recipe using Muir Glen Diced No Salt Added Tomatoes. She found all the ingredients at The East End Food Co-Op in Pittsburgh, PA! You can find your local co-op here and try this recipe too.
For the Curry
- 1 small onion, roughly chopped
- 1 cup Muir Glen Diced No Salt Added Tomatoes
- 2 cloves garlic, roughly chopped
- 1 teaspoon chopped jalapeño
- 1 cup frozen green peas, thawed
- 1 tablespoon fresh cilantro, chopped
- 1/ 4 cup cashews, roughly chopped
- 1/ 4 cup almonds, roughly chopped
- 1/ 2 tablespoon raisins
- 2 cups water, plus more as needed
- 1 tablespoon cooking oil
- 1/ 2 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1/ 2 teaspoon ground turmeric
- 1/ 4 teaspoon paprika
- Kosher salt, as needed
- 1/ 2 teaspoon garam masala
For the Tofu
- 1 block (14 ounces) extra firm tofu
- Pinch of ground turmeric
- Pinch of paprika
- Pinch of salt
- Pinch of Garam Masala
- Oil spray
For the Curry (Instant Pot Method)
Place the inner pot inside the Instant Pot and plug it in. Press the Saute Mode and when the screen displays HOT, add 1 tbsp oil to the inner pot. Now add chopped onion, garlic, ginger, and green chili. Saute for 2-3 minutes till onions sweat and become slightly soft.
Now add cashews, almonds, 1 cup of Muir Glen Diced Tomatoes (No Salt) & Raisins. Give it a good stir. Add all the spices and ½ cup water. Give another good stir.
Cancel Saute Mode. Place the Lid on Instant Pot and lock it. Set the Floating valve to SEALING. Press Manual/Pressure Cook Button and set it on high for 10 minutes.
Once the timer goes off, follow NPR (natural pressure release) and open the lid. Add 1½ cup water and blend with hand-held blender or a high speed blender into smooth sauce.
Return the curry sauce back to the inner pot. Add thawed green peas, chopped cilantro leaves and pan grilled tofu cubes to the pot. Stir it all together. Close the lid. Cook on saute mode for 5 minutes.
Tofu Curry is Ready. Adjust the salt if needed. Also if it is too thick for you, add more warm water to the desired consistency.
It is best served with Naan and Rice.
For the Tofu
Extra firm Tofu cubes can be used as is or can be prepped before adding to the curry.
Take a bowl. Add tofu cubes, pinch of turmeric powder, red chili powder, salt and garam masala. Spray with little oil. Toss to coat evenly.
Heat a heavy bottom pan. Spray with Cooking Oil. Add marinated Tofu Cubes. Cook on medium flame from all the side till slight crispy.
Use these cubes in the curry for extra flavor.
For the Curry (stove top method)
Take a heavy bottom pan and heat oil in it. Reduce the heat to medium and add onions, ginger, garlic, and green chili to it. Saute for 3 minutes and then add almonds, cashews, raisins and 1 cup of Muir Glen Diced Tomatoes (No Salt). Give it a good stir.
Add spices and 2 cups of water. Bring it to a boil. Reduce the heat and simmer for about 10-15 minutes till nuts become soft. Switch off the heat. Add 1 cup water and then blend it into a smooth sauce. Add more water if needed. Adjust salt and garam masala as needed. Add green peas and pan fried Tofu cubes. Stir and Simmer for 10 minutes.
Tofu Curry is Ready. It is best served with Naan and Rice.