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
Vegetable stock
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 the tomatoes and enough stock to barely cover the vegetables. Bring to the boil, lid
on, then remove lid and simmer for 15 minutes. Return tofu mixture to the pan and heat
through for about 5 minutes.
