Indian Tofu – Great for Meatless Mondays!

This delicious Indian tofu dish has officially been included in our dinner rotation!

So easy to make, under 30 minutes and its a great option for Meatless Mondays!

I made a double batch today so I have leftovers for work lunches! YUM!


1 block of regular tofu – diced very small.
1 onion – diced
2 table spoons of freshly diced ginger
1/2 a tomatoe – diced
1/2 a cup of green peas
1 teaspoon of cumin
1 teaspoon of salt
1 teaspoon of turemic powder
cayenne powder to taste (about 1/2 a teaspoon) *put less than more then increase to taste
1/2 teaspoon of garaham masala powder (find at indian store, available at Loblaws or grocery stores with an international section)


In a stick-free semi-deep skillet, put 2 tablespoons of oil (needed as tofu sticks).

Add diced onion, ginger and cumin and tomatoe. Fry this together about 4 minutes on medium heat till onions are golden brown and the tomatoes are completely mashed to a gravy.

Add peas and tofu, salt, turemic, cayenne and garham masala. Cook & stir frequently till tofu is lightly roasted.

Total cooking time about 15 minutes.

Add chopped corriander at serving time. Serve with pita/any thin flat bread and a lentil soup.




  • Churyl Zeviar

    I wonder if tempeh would work? Many say it’s a much healthier option because it’s fermented. Tofu is unfermented soy and some say that’s not a good thing. It’s not a traditional food. Looks super yummy!

    • iriskingbrunner

      I would say it would work. I think the dish would just have a different texture since tempeh seems to be firmer than even the firm kind of tofu. I would try it! Let me know how it turns out if you do this recipe with tempeh! Thanks for adding an even healthier twist to this awesome recipe Churyl!