Tofu Rogan Josh

This vegan tofu curry done Kashmiri style is an absolute delight. It makes for a quick and comforting weeknight meal with naan or rice!!!

If you love tofu like me, then you are in for a treat. From being somewhat indifferent to tofu to a total tofu convert, I have come a long way. The best thing about tofu, it just imbibes all the added flavors like a dream.

I have always been intrigued by Kashmiri cuisine. One of my favorites being Kashmiri Dum Aloo. You would think with its rich and unique flavor profile, kashmiri cuisine would be difficult to make. On the contrary, it is deceptively simple.

Now coming to the recipe, Kashmiri rogan josh is traditionally a goat or lamb curry with a yogurt base, wonderfully spiced with fennel powder and dry ginger powder. The fiery color of rogan josh comes from the liberal use of kashmiri chili powder. Here, I have made a vegan version of this kashmiri recipe, replaced meat with tofu and peppers and yogurt with coconut milk and retained the rest of the spices. Needless to say, I was completely blown away by the results. The taste and aroma is amazing which is further enhanced by the spices. It has got a slight kick without being spicy, just perfect for me. Serve it with naan or rice for a scrumptious meal!!!

Ingredients

Here is what you need to make Tofu Rogan Josh!!!

Tofu - The star ingredient! I have used extra firm tofu here which works best for this recipe.
Bell Peppers - I used a mix of red and yellow peppers, you can use whatever you have on hand.
Whole spices - bay leaf, cumin seeds, green and black cardamoms, and cloves.
Spices - kashmiri chili powder, fennel powder, dry ginger powder, garam masala. If you are having a hard time finding them, simply replace kashmiri chili powder with paprika and the rest of the spices with curry powder.
Coconut milk - for a creamy dreamy curry. I used Chaokoh brand coconut milk, by far the best among the ones I have tried. Trader Joe's coconut milk is good too.
Mustard Oil - I have used mustard oil here, but any cooking oil should be fine.
Salt
Sugar

How to make Tofu Rogan Josh?

Let's walk through the steps :

Press tofu with a heavy object to get rid of excess water.
Combine coconut milk with spices and water in a separate bowl.
Pan roast tofu cubes.
Cook tofu with whole spices, coconut milk mixture, and water.
Garnish and serve with naan or rice!!

This Tofu Rogan Josh :

is a great source of plant-based protein.
is wonderfully spiced.
is delicious with a mild kick.
is low on effort and high on taste.
makes for an easy weeknight or weekend meal.
is made with clean ingredients.
can be gluten-free.
Vegan, Vegetarian, Plant-based, and Dairy-free

Ingredients

16 oz extra firm tofu
1.5 cups mixed peppers, 1" pieces (I used a mix of red and yellow)
1 bay leaf
2-3 cloves
3 green cardamoms, coarsely crushed
1 black cardamom, coarsely crushed
1 teaspoon cumin seeds
3 teaspoon kashmiri chili powder or paprika
½ teaspoon sugar
2 teaspoons fennel powder
½ teaspoon garam masala
¼ teaspoon asafoetida (hing)
1 teaspoon dry ginger powder (saunth) or ½ teaspoon grated fresh ginger
1 cup coconut milk
3 tablespoons mustard oil or any cooking oil
2 cups water, divided
1 tablespoon fresh cilantro or coriander, chopped
salt to taste

Instructions

Press tofu with a heavy object (I used a cast-iron skillet) to drain out any excess water for about 20 minutes.
Slice tofu into equal chunks.
In a bowl, whisk together coconut milk with all the spices except garam masala - kashmiri chili powder, fennel powder, dry ginger powder (or grated ginger), sugar, and half a cup of water.
Heat oil in a heavy-bottomed pan over medium heat. If using mustard oil, make sure it's smoking hot.
Add tofu pieces and pan-fry till light golden brown on both sides, about 5-7 minutes.
Now, further add red and yellow peppers and roast till they are brown on the edges, another 3-4 minutes.
Then, add asafoetida, bay leaf, cumin seeds, cloves, green and black cardamoms. Let them sizzle for about 30 seconds.
Stir in the coconut milk mixture. Season with salt and mix well.
Add the remaining 1.5 cups of water.
Cover and simmer on low heat for about 10 minutes. Tip in the garam masala and stir.
Garnish with cilantro and serve warm with naan or rice!!!