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   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Vegan Tofu Rogan Josh (Tofu In Spicy Yogurt Sauce)   
    Categories: Indian   
         Yield: 4 Servings   
       
        14 oz Firm or extra firm tofu;   
              - pressed at least for   
              - 15 minutes, then cubed   
         1 ts Kashmiri chili powder or   
              - paprika   
       1/4 ts Salt   
         1 tb Corn starch   
         2 ts Oil   
       1/2 ts Fennel seeds   
       1/2 ts Coriander seeds   
       1/4 ts Black peppercorns   
         1 ts Dry ginger powder   
         3    Green cardamom pods -OR-   
       1/2 ts Ground cardamom   
         3    Saffron strands; up to 4   
         2 ts Kashmiri chili powder;   
              - up to 3 ts -OR-   
         1    Dried Kashmiri chili or   
              - guajillo pepper;   
              - remove most seeds   
         1 ts Oil   
         2    Bay leaves   
         3    Cloves   
         3    Green cardamom pods;   
              - open slightly   
         1    Cinnamon stick   
       1/4 ts Asafetida (hing) -OR-   
       1/2 ts Garlic powder; add later   
              - with the yogurt   
       1/2    Red bell pepper;   
              - chopped small   
       1/2 c  Unsweetened non-dairy yogurt   
       1/2 ts Salt; or more   
       3/4 c  Water   
       1/4 ts Cayenne (optional)   
              Cilantro; for garnish   
              Lemon juice; for garnish   
       
     Preparation time: 10 minutes   
     Cooking time: 35 minutes   
        
     Packed with flavour this vegan Tofu Rogan Josh is a vegan version of   
     the classic restaurant-style dish. This rich and fragrant kashmiri   
     curry can be ready in just under an hour and is rich in plant-based   
     protein. Gluten-free Nutfree, Soyfree option. No onion garlic and   
     tomato   
        
     Cube the tofu if you haven't already and add to a bowl. You can also   
     tear the tofu into bite size pieces with your hand for more texture.   
     In another small bowl, mix the Kashmiri chili powder, salt, and   
     cornstarch and then sprinkle these all over the tofu. Toss well to   
     coat.   
        
     Heat the oil in a large skillet or medium high heat. When the oil is   
     hot, add the tofu to the skillet and cook until the most of the edges   
     are golden.   
        
     You can also bake the tofu instead of pan fry. Bake if you tore tofu   
     into pieces. Spread the tofu on a parchment lined baking sheet.   
     Drizzle a few drops of oil or spray some oil on the tofu cubes and   
     then bake at 400?F (205?C) for 20 minutes or until edges are crisp.   
        
     To make the spice mix, add all of this ingredients in a spice grinder   
     or blender with grinder blade and powder them until evenly powdered.   
     Kashmiri chili powder can be added right here with with the spice   
     blend and added later with yogurt.   
        
     Make the sauce: Heat the oil in a large skillet over medium heat.   
     Once the oil is hot, add the bay leaves, cloves, green cardamom,   
     cinnamon stick and Asafetida. Mix well and cook until the cloves and   
     cardamom are fragrant.   
        
     Then add in the ground spices and mix well for a half minute. Then   
     add in the red bell pepper and 1/4 ts salt and mix well. Cook until   
     the bell pepper is somewhat tender, 3 to 4 minutes.   
        
     Then add in the yogurt, water, remaining salt, and the Kashmiri chili   
     powder and mix well. Bring to a good boil and fold in your tofu.   
     Reduce the heat to low and simmer for another 5 to 10 minutes.   
        
     Taste and adjust flavor. Garnish with cilantro, lemon juice and serve   
     it with rice or flatbread. You can fish out the whole spices before   
     serving.   
        
     Recipe by Richa Hingle   
       
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