Tofu Black Bean Masala
Yield: 6 servings
Nutrition (For 1 serving)
|12 oz||Extra firm tofu||350 g|
|19 oz||Black turtle beans, drained and rinsed (1 can)||540 mL|
|2 tbsp||canola oil, divided||30 mL|
|2 tsp||Ground Coriander||10 mL|
|2 tsp||Ground cumin||10 mL|
|1/2 tsp||Salt||2.5 mL|
|1||Onion, large, chopped||1|
|3||Cloves garlic, minced||3|
|1 tbsp||Fresh ginger, minced||15 mL|
|1 1/2 tbsp||Garam masala||22 mL|
|1 tbsp||Turmeric||15 mL|
|1/2 tsp||Paprika||2.5 mL|
|28 oz||Crushed tomatoes (1 can)||796 mL|
|1 cup||Heavy cream||250 mL|
|1/2 cup||Fresh cilantro, chopped plus more for garnish||125 mL|
|2 cups||Basmati rice, prepared according to package directions||500 mL|
|Optional Garnish||Greek yogurt or sour cream|
This vegetarian version of a classic Indian-inspired dish is creamy and easy to make right at home. The tofu is pan fried in a traditional spice until crispy, then simmered with black beans, and served over a bed of basmati rice.
- Drain liquid from the tofu package and wrap in a clean towel. Place a heavy object on top and press for 10-15 minutes to remove excess moisture (alternatively, use a tofu press). Cut into ½ inch (1.3 cm) cubes.
- Pour beans into a colander or strainer, rinse with cold water; set aside.
- In a large skillet over medium-high heat 1 tbsp (15 mL) canola oil. Add cubed tofu, coriander, cumin and salt; sauté 10 minutes, until tofu is lightly browned. Remove from pan and set aside.
- In the same pan, over medium-high heat, add remaining 1 tbsp (15 mL) canola oil. Add onion, sauté until soften, about 5 minutes. Add garlic and ginger, sauté until fragrant, about 1 minute. Reduce heat to medium, stir in garam masala, turmeric, and paprika, cook 1 minute. Add crushed tomatoes and black beans, bring to a boil; reduce heat, cover and simmer until slightly thickened, about 10 minutes.