Shahi Tofu Gravy (Vegan, Baked & Gluten Free)

Shahi” literally translates to mean royal and denotes the rich creamy Gravy that usually accompanies pieces of deep-fried dairy based cottage cheese in restaurants. My take on this popular recipe lightens the traditional dairy version by, using a mix of cashew nuts and coconut milk and, lightly oven baking the Tofu pieces to golden goodness.

We need,
  • Tofu, sliced into triangles or cubes – 1 cup
  • Oil – 1 tablespoon + 1 teaspoon for the marinade
  • Coconut Milk – 1 cup
  • Cashews, powdered to a fine meal – 1/4 cup
  • Warm Water – 1 to 1.5 cup
  • Tomato Paste – 2 tablespoons
  • Ginger Chilli Paste – 1 teaspoon (Made by grinding an 1″ piece of Ginger with 1  medium green chilli)
  • Kitchen King Masala – 2 teaspoons + 2 teaspoons, click here for the recipe
  • Salt, to taste
  • Fresh Coriander & Mint Leaves – 1/4 cup to make a paste
  • Lemon Juice – 1 tablespoon
Directions,
  1. Prepare a tray with baking paper and preheat the oven to 200 degrees Celsius.
  2. While oven heats up, in a small bowl mix together 2 teaspoons of the Kitchen King spice powder, oil, lemon juice and 1 teaspoon of coriander – mint leaf paste as marinade for the tofu. Toss together gently until the tofu is well covered.
  3. Spread the tofu pieces in a single layer on the baking tray and bake for 15 minutes, or until firm and golden. Remove from oven and set aside to cool.
  4. In a deep sauce pan, heat remaining oil. Add the ginger-chilli paste and tomato paste. Cook on low heat until lightly cooked and the raw smell disappears.
  5. Season with salt and, mix in powdered cashew nut meal. Gradually add in coconut milk to make a thick gravy. Add warm water to adjust the consistency of the gravy to resemble thick tomato ketchup.
  6. Carefully add the tofu pieces into the pan. Spoon the gravy over all the pieces and simmer on low heat for 8 – 10 minutes.

Serve warm with Roomali Roti or Jeera Rice. Please click on the dishes to see their recipes. Happy cooking 😊

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Vegan Shahi Tofu