NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra-firm tofu

1.5 cup Tindora

0.5 cup Tomato puree

0.25 cup Light coconut milk

1 tsp Coconut oil

1 tbsp Hemp seeds

1 tsp Turmeric powder

1 tsp Cumin seeds

1 tbsp Fresh ginger

2 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garam masala

5 whole Curry leaves

PREPARATION

• 1

  Press the extra-firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  Wash the tindora, trim the ends, and slice them vertically into quarters.

• 3

  Heat coconut oil in a large skillet over medium heat; add cumin seeds and curry leaves until they sizzle and become fragrant.

• 4

  Add the tofu cubes to the skillet and sauté for 5-7 minutes until the edges are golden brown and slightly crispy.

• 5

  Stir in the sliced tindora, minced garlic, and grated ginger, cooking for another 5 minutes until the vegetables soften.

• 6

  Lower the heat and stir in the turmeric, sea salt, black pepper, and tomato puree, coating the tofu and tindora thoroughly.

• 7

  Pour in the light coconut milk and simmer gently for 10 minutes, allowing the sauce to thicken and the flavors to meld.

• 8

  Finish by stirring in the garam masala and garnishing with hemp seeds before serving warm.