Kashmiri Tofu & Vegetable Curry - Spice Fusion Exotic Spice Blends & Dukkah
In my opinion, tofu needs spices! This recipe of Kashmiri Tofu with sweet potato, eggplant, pumpkin, zucchini and cabbage is a tomato-based curry with loads of flavour.
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Cooking tools:
- Wok
- Grater
- Peeler
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
Ingredients
- 300g firm tofu, cubed
- 1 tbsp Spice Fusion Kashmiri Rub
- 1 large garlic clove
- 5cm piece of ginger
- 3 tbsp olive oil, divided
- 1 brown onion
- 5 cups vegetables (e.g. sweet potato, eggplant, pumpkin, zucchini & cabbage)
- 1½ cups diced tomatoes, canned or fresh
- Vegetable stock
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