Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 500 grams of extra-firm tofu to remove excess water, then crumble it into a large bowl.

2. 2

   In the bowl with the crumbled tofu, add 0.25 cup finely chopped red onion, 1 tablespoon grated ginger, 1 finely chopped green chili, 0.5 teaspoon garam masala, 0.5 teaspoon cumin powder, 0.25 teaspoon turmeric powder, 2 tablespoons chickpea flour, and salt to taste; mix well and form into 12 small, round koftas.

3. 3

   Heat 2 tablespoons of olive oil in a large pot over medium heat, then add 1 large finely chopped red onion and sauté for 8 minutes until softened and lightly golden.

4. 4

   Add 1 tablespoon of ginger-garlic paste, 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 0.5 teaspoon of garam masala to the pot, stirring constantly for 1 minute until fragrant.

5. 5

   Pour in 2 cups of pureed ripe tomatoes, 3 cups of vegetable broth, and the 0.25 teaspoon saffron strands soaked in 2 tablespoons of warm water; bring the mixture to a gentle simmer, then carefully lower the 12 prepared tofu koftas into the simmering broth.

6. 6

   Cover the pot and gently poach the tofu koftas for 15 minutes, ensuring the broth maintains a low simmer to prevent them from breaking apart.

7. 7

   Gently stir in 0.25 cup of pureed soaked cashews and season the broth with salt to taste, allowing it to simmer for an additional 2 minutes.

8. 8

   Garnish with 0.25 cup of fresh chopped cilantro before serving.