A simple, flavourful Gujarati-style shaak made with tofu, everyday spices and a little khatta-mitha (sweet and sour) balance.

Tofu is a wonderful plant-based ingredient because it takes on the flavours of the spices beautifully. This is a great dish if you are looking for a simple vegan meal with a good source of plant protein.

Delicious tofu mutter curry

Ingredients

• 250g firm tofu, cut into bite-sized cubes
• 1–2 tbsp oil
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• A pinch of hing (asafoetida) (optional)
• 8–10 curry leaves (optional)
• 1 small onion, finely chopped
• 1 red chilli, sliced (optional)
• 1 tsp grated fresh ginger
• 1 tsp turmeric
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp chilli powder, or to taste
• Salt to taste
• ½ cup passata
• 1 cup frozen peas
• ½ tsp garam masala
• 1–2 tsp lemon juice
• Fresh coriander, chopped

Method

1. Prepare the tofu

I used the Tofoo brand. This brand has become a favourite with us  it is firm and a super flavour soaker, high in protein and so easy to use.   Pat the tofu dry and cut it into small cubes.  Heat a little oil in a non-stick frying pan and gently cook the tofu until lightly golden on a few sides. Remove and keep aside.

Fry the tofu cubes on a medium heat

set the fried tofu aside

2. Make the vaghar

Heat the remaining oil in the same pan. Add the mustard seeds and cumin seeds. When they begin to splutter, add the hing and curry leaves.  Once the cumin seeds go brow, add the chopped onion and chillies. Cook for a few minutes until the onion softens. Add the grated ginger and cook for another 30 seconds. At this stage keep the heat low as you don’t want the spices to burn.

Add the spices to the Onions

3.  Add the turmeric, coriander, cumin, chilli powder and salt. Stir for a few seconds before adding the peas. Cook until the spices come together into a lovely mixture.

add the peas

4.   Now add the passata and  mix everything together. Add half a cup of water and continue simmering the curry.

Add the pasatta

5. Now it’s time to add the browned tofu.  Allow the curry to simmer at medium heat now.  Add extra water if the curry looks dry.

Add the browned tofu

6.  Finally add the garam masala and lemon juice.  And as I always tell my students, taste and adjust some spices according to your taste. Garnish with with fresh coriander and if like me you don’t have fresh coriander, garnish it with spring onions.

7.  Serve warm with rotli, naan or rice. A spoonful of plain vegan yoghurt on the side makes it a lovely complete meal.

Serve the curry with rice and salad

A different way of serving the dish

Mina’s Tip

• Don’t worry too much about getting the tofu perfectly golden. The important thing is allowing it to absorb the masala.
• You can also add vegetables such as peppers, spinach to make the shaak go a little further.
• And if you prefer to keep the dish lighter, use just enough oil to make the vaghar rather than frying the tofu in lots of oil.