Malai Tofu

This recipe is my interpretation of the traditional Indian Malai Kofta dish. If you are a fan of Indian cuisine, you probably know what Malai Kofta is, as it is one of the most delicious meals on the Planet. 

‘Malai’ means cream, and ‘Kofta’ are fried balls/dumplings of various ingredients, popular not only in Indian cuisine but also in Middle Eastern and Balkan cuisines. I think every cuisine has a dish comprised of a sauce with dumplings. 

Koftas are usually made with potatoes and paneer, the Indian cheese, so in my attempt to keep this dish dairy-free, I have opted for tofu as a simple substitute. Please feel free to use any dumplings of your choice even falafels or meatballs. The truth is that my obsession with this dish is all about the sauce and less about the dumplings. 

Remember that you can change any recipe to fit your dietary needs and preferences, and any meal is an opportunity to heal yourself and make healthier choices. 

RECIPE

Ingredients

1 Tbsp avocado oil

1 red onion, diced

1 Tbsp garlic-ginger paste

1 can of diced tomatoes

spices: 3 green cardamom pods, 3 cloves, one small cinnamon stick, 1/2 tsp turmeric powder, 1 Tbsp pink Himalayan salt, 1 tsp of cumin seeds, 1/2 tsp cayenne pepper (optional), 1 tsp coriander powder, 1 tsp garam masala powder, 

1 cup soaked cashews or cashew yogurt

1 can of coconut milk

2 Tbsp dry fenugreek leaves, crushed

1 cup water

one handful of fresh coriander, chopped

Instructions 

• Remove the tofu from the package, cut it into cubes, and allow it to drain until needed for cooking; 

• Heat the oil into a pot and add the cinnamon stick, the cloves, and the cardamom pods, and temper for 10 seconds;

• Add all the other spices and temper for 30 more seconds; 

• Add the diced onion and sauté everything for 2 minutes; 

• Add the tomatoes and saute everything for 3 more minutes; 

• Add the cashews, coconut milk, and fenugreek leaves, 1 cup of water, and simmer for 15 minutes on medium heat; 

• Allow the mixture to cool down, and meanwhile, REMOVE the cinnamon stick, cardamom pods, and cloves before blending; 

• Pour the mixture into a high-speed blender and blend until creamy; 

• Return the cashew-tomato paste to the pot, add the tofu cubes, and simmer for 15 more minutes on low heat, stirring occasionally; 

• Serve with rice. 

Enjoy!

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana