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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain tofu for approximately half an hour. Meanwhile, mix 1/4 cup soy yogurt with 2 cloves crushed garlic and 1 teaspoon grated ginger. Cut tofu into cubes and marinate in yogurt mixture for at least 2 hours in refrigerator. | 2. In a medium pot, mix remaining ginger and garlic, tomato products, and seasonings. Simmer over low heat until thick. | 3. While the sauce simmers, sautee tofu in a dry, non-stick skillet until golden brown. | 4. Stir tofu cubes into sauce. If a creamier sauce is desired, add soy yogurt until desired consistency is achieved. Heat just until warm. | 5. Serve over rice with a pot of soy chai. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger	2	teaspoons	grated	12.06	2.5783	0.3233	0.1526
garlic clove	4			-	-	-	-
soy yogurt	1/4	cup		-	-	-	-
extra tofu	1		thawed firm	387.1	10.27	39.895	20.54
tomato sauce	1	can		-	-	-	-
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
fenugreek leaf	1	teaspoon	dried	-	-	-	-
red chili powder	1	teaspoon		-	-	-	-
garam masala powder	1	teaspoon		-	-	-	-
turmeric powder	1/2	teaspoon		-	-	-	-
red pepper flake	1/2	teaspoon	crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.