Ingredients
- 5 TSP. LEMON JUICE
- 1 TSP. GRATED GINGER
- 2 EA. GARLIC CLOVES, CRUSHED
- 1 G JALAPENO CHILE, CHOPPED
- 3 TBSP. CHOPPED CILANTRO
- 1 TSP. CHILI POWDER
- SALT TO TASTE
- 1/2 LB. WILDWOOD® HIGH PROTEIN TOFU CUT INTO CUBES
- 2 TBSP. VEGETABLE OIL
- 1/2 MEDIUM ONION, CHOPPED INTO 1-INCH LONG THIN SLICES
- 1/4 TSP. TURMERIC POWDER
- 3-4 TBSP. PLAIN OR UNSWEETENED YOGURT
- 1 CUP PLAIN SOYMILK
- FOR GARNISHING: SOME CHOPPED CILANTRO
Preparation
- MIX TOGETHER LEMON JUICE, GINGER, GARLIC, GREEN CHILI, HALF OF THE CILANTRO, CHILI POWDER, SALT, AND TOFU IN A BOWL. COVER AND LEAVE TO MARINATE FOR AN HOUR.
- HEAT OIL IN A PAN AND COOK ONIONS FOR 3-5 MINUTES ON MEDIUM HEAT UNTIL TRANSLUCENT. ADD TURMERIC POWDER, YOGURT, SOYMILK AND THE REMAINING CILANTRO. STIR FOR A FEW MINUTES UNTIL THE SAUCE THICKENS.
- ADD THE TOFU MIXTURE INTO THE SAUCE AND COOK FOR 5 MINUTES ON MEDIUM HEAT. ADJUST THE SEASONING TO TASTE.
- SERVE IMMEDIATELY GARNISHED WITH FRESH CILANTRO WITH YOUR CHOICE OF INDIAN NAN BREAD OR HEATED RICE.