In my opinion, tofu needs spices! This recipe of Kashmiri Tofu with sweet potato, eggplant,
pumpkin, zucchini and cabbage is a tomato-based curry with loads of flavour.
300g firm tofu, cubed
1 tbsp Spice Fusion Kashmiri Rub
1 large garlic clove
5cm piece of ginger
3 tbsp olive oil, divided
1 brown onion
5 cups vegetables (e.g. sweet potato, eggplant, pumpkin, zucchini & cabbage)
1½ cups diced tomatoes, canned or fresh
Combine tofu, garlic, ginger and Kashmiri Rub in a bowl and set aside to marinate
while preparing the vegetables.
Crush the garlic, peel and grate the ginger, finely slice the onion and dice all of the vegetables.
Heat 1 tbsp olive oil in a large saucepan or wok and stir-fry tofu mixture until golden brown; remove and set aside.
Add the remaining 2 tablespoons oil and sauté the onion for about 5 minutes, until golden brown.
Add the pumpkin and sweet potato and cook for 5 minutes, then add the remaining vegetables
and stir well to combine.
Pour in enough stock to barely cover the vegetables. Bring to the boil, lid on, then remove lid
and simmer for 15 minutes. Add tofu mixture and heat through for about 5 minutes.