Subj : Tofu Rogan Josh (Tofu In Spicy Yogurt Sauce)
To   : All
From : Ben Collver
Date : Thu Nov 13 2025 08:08:07

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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