Savoury Tofu Korma with Fenugreek (Methi)
Ingredients
Instructions
Preparing the Tofu
  1. Preheat your oven to 375 degrees F.
  2. Line a baking sheet with parchment paper and set aside.
  3. Cut the tofu into cubes about 1/2 inch by 1/2 inch. In a medium size bowl, add the tofu cubes and drizzle 1 Tablespoon of oil and sprinkling of salt and pepper. Combine carefully with a spatula so that the cubes do not break or crumble but are all infused with the oil mixture.
  4. Place the cubes in the baking tray, spreading them out so the do not touch each other.
  5. Bake in a preheated oven for 30 minutes, turning them mid-time so the bake evenly.
  6. When baked, remove from oven and set aside to cool.
Making the Korma Sauce
  1. Place a flat, heavy frying pan on medium-low heat. Add the oil and when it begins to shimmer, add the ginger and garlic puree.
  2. Sauté, stirring constantly until the ginger and garlic are golden brown. The ginger and garlic must be stirred constantly or they will stick to the bottom of the pan.
  3. Add the salt and chilies and stir.
  4. Add the tomato puree first and then the dry fenugreek and cook until the mixture is completely combined (about 2-3 minutes). The idea here is to heat the tomato puree and allow it to absorb all the garlic, ginger, fenugreek and spices and thicken ever so slightly. This will enhance the favour.
  5. Add the coconut milk and stir to combine. Cook 1-2 minutes longer.
Assembling the Dish
  1. Add the tofu cubes and stir until until the cubes are all drenched with the tomato sauce.
  2. Sprinkle the ground cumin and smoked paprika and stir until the spices are all incorporated.
  3. Serve with rice, quinoa, naan or any flatbread.