Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 16 ounces of firm tofu for 30 minutes to remove excess water, then cut into 1-inch cubes.

2. 2

   In a bowl, combine 0.5 cup of plain Greek yogurt, 1 tablespoon of ginger-garlic paste, 2 tablespoons of tandoori masala, 1 tablespoon of lemon juice, 0.5 teaspoon of turmeric powder, 1 teaspoon of Kashmiri chili powder, and 1 teaspoon of salt to create the marinade.

3. 3

   Gently coat the tofu cubes with the prepared marinade, then place them in a vacuum-sealable bag in a single layer, seal the bag, and cook in a sous-vide water bath at 180°F (82°C) for 1 hour.

4. 4

   Heat 1 tablespoon of vegetable oil in a large pan over medium heat, then add 1 teaspoon of cumin seeds and let them splutter before adding 1 cup of finely chopped red onion, 2 diced green chilies, and 10 fresh curry leaves, cooking until the onion softens.

5. 5

   Stir in an additional 1 tablespoon of ginger-garlic paste, 1 teaspoon of turmeric powder, 1 teaspoon of Kashmiri chili powder, 1 teaspoon of salt, 1 can (14.5 ounces) of diced tomatoes, and 1 cup of full-fat coconut milk, then bring the mixture to a simmer and cook for 15 minutes before blending until smooth and returning it to the pan.

6. 6

   Remove the tofu from the sous-vide bag, heat 1 tablespoon of vegetable oil in a separate pan over medium-high heat, then sear the tofu cubes until lightly browned on all sides, and finally add the seared tofu to the coconut-tomato gravy along with 1 teaspoon of garam masala, simmering for 5 minutes.

7. 7

   Garnish the Sous-Vide Tandoori Tofu with Coconut-Tomato Gravy with 0.25 cup of fresh chopped cilantro before serving.