Tofu in Indian-Spiced Tomato Sauce
You can never have too many sauce recipes, so give Tofu in Indian-Spiced Tomato Sauce a try. One portion of this dish contains roughly 11g of protein, 32g of fat, and a total of 400 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up vegetable oil, caraway seeds, cinnamon, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
In a skillet, heat oil over medium heat.
Add onions and cook, stirring, until softened.
Add garlic, gingerroot, chili pepper, cloves, cardamom, cinnamon stick, caraway seeds, salt and peppercorns and cook, stirring, for 1 minute.
Add tomatoes with juice and bring to a boil.
Transfer to slow cooker stoneware.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Tofu: On a plate, mix together flour, curry powder and cayenne.
Roll tofu in mixture until lightly coated. Discard excess flour. In a skillet, heat oil over medium-high heat.
Add dredged tofu and saut, stirring, until nicely browned. Spoon tomato mixture into a serving dish. Discard cloves, cardamom and cinnamon stick.
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