Name: Tofu Black Bean Masala
Ingredients: 12 oz extra firm tofu (350 g); 1 (19 oz) can black turtle beans, drained and rinsed (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; 3 cloves garlic, minced; 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); 1 (28 oz) can crushed tomatoes (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: Greek yogurt or sour cream

Tofu Black Bean Masala

Yield: 6 servings 1x

Description

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.

Ingredients

Scale

12 oz extra firm tofu (350 g)
1 (19 oz) can black turtle beans, drained and rinsed (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
3 cloves garlic, minced
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)
1 (28 oz) can crushed tomatoes (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: Greek yogurt or sour cream

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Instructions

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.

Stir in heavy cream and cooked tofu; simmer for an additional 10 minutes. Remove from heat and stir in chopped cilantro. Serve over cooked basmati rice with an optional dollop of Greek yogurt or sour cream.

Nutrition

Serving Size: 1 serving
Calories: 605
Sugar: 8 g
Sodium: 626 mg
Fat: 24.4 g
Saturated Fat: 9.8 g
Trans Fat: 0.7 g
Carbohydrates: 78.4 g
Fiber: 9.7 g
Protein: 21.2 g
Cholesterol: 51 mg

Keywords: Vegetarian Masala, Black Bean Masala, Tofu Masala, Tofu Black Bean Masala

Find it online: https://ontariobeans.on.ca/recipe/tofu-black-bean-masala/