Serves 4
25 min
Cumin-Spiced Tofu with Garam Masala and Yogurt
Recipe GLPR7bd8696b870a79
Crispy pan-fried tofu cubes infused with warm cumin and garam masala spices, aromatics, and finished with a tangy lemon-yogurt sauce. A protein-rich vegetarian main course that comes together in just 25 minutes.
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Ingredients
12 ounces Extra-firm organic tofu
1 teaspoon Ground cumin
1 tablespoon Garam masala spice blend
6 Medium cloves garlic, crushed and chopped
3 tablespoons Olive oil
¼ teaspoon Fine grain sea salt
1 tablespoon Fresh lemon juice
7 ounces Greek yogurt
Directions
Drain the tofu and pat it dry thoroughly with clean kitchen towels or paper towels. Cut the block into 3/4-inch cubes and set aside.
In a small bowl, combine the ground cumin and garam masala spice blend. Set the spice mixture aside.
Crush the garlic cloves with the flat of a knife, then finely chop them and set aside.
Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Add the tofu cubes to the hot oil and cook without stirring for 3 to 4 minutes until the bottom sides develop a light golden crust. Stir and cook for another 3 to 4 minutes, stirring occasionally, until multiple sides are lightly browned.
Add the chopped garlic to the skillet and stir constantly for 30 seconds until fragrant.
Sprinkle the cumin-garam masala spice mixture over the tofu and stir well to coat all pieces evenly. Cook for 1 to 2 minutes, stirring frequently, until the spices bloom and coat the tofu.
Remove from heat and let cool slightly for 2 minutes.
In a small bowl, stir together the Greek yogurt, fresh lemon juice, and fine grain sea salt until smooth.
Divide the spiced tofu among four serving bowls or plates and top each portion with a spoonful of the lemon-yogurt sauce. Serve warm.
