Indian Tofu Kadai With Bell Peppers
If you're looking for a delicious Indian stir fry of tofu and bell peppers, this easy tofu kadai recipe is all you need! Get the restaurant-style flavor with simple pantry ingredients.
Servings: 4
Calories: 244kcal
Equipment
Ingredients
- 16 oz tofu pressed
- 1 red bell pepper cubed
- 1 green bell pepper cubed
- 1 onion cubed
- 1 ½ cup tomato puree
- 1 teaspoon kitchen king masala powder
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- ½ teaspoon kashmir red chili powder
- 1 tablespoon coriander seeds crushed
- 1 teaspoon fennel seeds crushed
- 1 teaspoon cumin seeds
- 1 tablespoon nutritional yeast
- 2 tablespoon cashews crushed
- 2 tsbp kasuri methi
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1 teaspoon chili flakes
- 2 tablespoon vegan butter
- salt to taste
- 1 bay leaf
Instructions
- Remove excess water by pressing the tofu blocks. Place a paper towel around the tofu block and place the heavy object like a pan on top. Let it sit for 15 minutes, and then cut it into cubes.
- I used an air fryer to cook the tofu cubes, bell pepper, and onion. First, air fry tofu cubes at 360 F for 12 minutes. (spray oil) After that, air fry bell peppers and onions for 8-10 minutes at 360 F. Spray oil in between shake them. Place it aside.16 oz tofu, 1 red bell pepper, 1 green bell pepper, 1 onion
- Alternatively, stir fry the tofu and bell peppers using a pan. Place a pan or kadai on medium heat and add 2 tablespoon olive oil.
- Once the oil is hot, add the tofu cubes and bell peppers. I recommend you to fry it for 4-5 minutes or until lightly golden brown. Make sure not to overcook them.
- Place a kadai or deep bottom pan on medium-high heat. Once the pan is hot, add 2 tablespoon of vegan butter. Add all the crushed whole spices and chili flakes one by one and minced ginger and garlic.1 tablespoon coriander seeds, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1 teaspoon ginger, 1 teaspoon chili flakes, 2 tablespoon vegan butter, 1 teaspoon garlic
- Once the spices are cooked, add tomato puree. Add red chili, turmeric, garam masala, and kitchen king masala powder. Mix well.1 ½ cup tomato puree, 1 teaspoon kitchen king masala powder, ¼ teaspoon turmeric powder, ½ teaspoon kashmir red chili powder, ½ teaspoon garam masala powder
- Once the masala is cooked, add the nutritional yeast, crushed cashews, salt, and bay leaf. give a nice stir.1 tablespoon nutritional yeast, 2 tablespoon cashews, salt to taste, 1 bay leaf
- Last, add the kasuri methi, air-fried tofu cubes, and bell peppers. Cook for 2 minutes and turn off the heat.2 tsbp kasuri methi
- Your Vegan Indian Tofu Kadai With Bell Pepper is ready to be served. Enjoy it with your favorite Indian flatbread or rice!
Notes
- You can use any bell peppers you have on hand for this dish.
- Air fry the tofu cubes and vegetables for a healthier version.
- Feel free to adjust the Indian spices according to your taste preferences.
- Add other vegetables like mushrooms, carrots, broccoli, and green onions.
- Pressing tofu before stir-frying is a must.
Nutrition
Calories: 244kcal | Carbohydrates: 21g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 91mg | Potassium: 710mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1967IU | Vitamin C: 75mg | Calcium: 196mg | Iron: 5mg