This Shahi Tofu Kofta curry is made in simply 1 Casserole dish! The koftas are baked within the dish then sauce is baked alongside. Decadent and scrumptious. Juicy, flavorful tofu kofta in a creamy dairy-free tomato sauce. Gluten-free Soyfree Nutfree choices included.

Shahi Tofu Kofta – that juicy tofu balls simmered in a wealthy and creamy, fragrant tomato cashew sauce! YUM! And all made in a casserole dish. No frying the Kofta wanted and no a number of pans to make the sauce and the Kofta balls and all that,

There are a number of sorts of Kofta curries in Indian delicacies. Some use paneer cheese and potatoes like Malai kofta (right here is the vegan model) some use shredded veggies like this Gobi Kofta, lauki(squash) kofta, and cabbage kofta from my first e-book. Others use lentils.

The shahi or royal koftas often use paneer cheese and or mawa(milk solids). Shahi dishes are often richer and extra decadent variations. For a vegan shahi Kofta I’m utilizing tofu and a few nut flour as substitutes for paneer and mawa. The spices and herbs and binding add extra texture and taste. These are comfortable tacky kofta balls with an opulent sauce. You’ll be able to air fry them. They’ll possible collapse on deep frying.

I add some vegan cheese for binding the combo collectively and for the extra dairy cheese like taste. Some fragrant spices and breadcrumbs seal the deal. To make the method easier, I bake the entire dish as a casserole!

It’s so easy! I take advantage of a cookie scoop to portion out the kofta batter, bake them and likewise bake the aromatics for the sauce in the identical casserole dish. As soon as the bottom of the casserole is baked, I add within the sauce elements, bake every thing as soon as once more and you might be achieved. Serve this decadent kofta curry with Naan or roti or rice.

why you’ll love this Kofta casserole

• it’s tremendous scrumptious
• it’s excessive protein with all of the tofu
• it may be  made gluten-free and Nutfree
• for Soyfree, use Kofta balls from my Malai Kofta that use chickpeas and potato
• every thing bakes in 1 Casserole!
• Bake the Kofta, then bake the aromatics, then add sauce elements and bake every thing collectively and achieved. Simple!

Extra scrumptious dinner recipes with tofu

Vegan Stuffed Shells with Tofu Spinach Ricotta

Khada Masala Murg Curry with Baked Tofu

Miso Chili Garlic Tofu Sandwich

Tofu Tikka Masala (no onion no garlic)

Candy Bitter Tofu Veggie Stir Fry

Tofu Vindaloo Recipe (Indian Tangy Chili Sauce)

 

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Shahi Tofu Kofta Casserole

This Shahi Tofu Kofta curry is made in simply 1 Casserole dish! The koftas are baked within the dish then sauce is baked alongside. Decadent and scrumptious. Juicy, flavorful tofu kofta in a creamy dairy-free tomato sauce. Gluten-free Soyfree Nutfree choices included.

Prep Time20 minutes

Prepare dinner Time1 hr

Complete Time1 hr 20 minutes

Course: Important Course

Delicacies: Indian

Key phrase: indian kofta curry, shahi kofta, vegan kofta

Servings: 4

Energy: 233kcal

Writer: Vegan Richa

Substances

For the Kofta balls:

• 14 ounce additional agency or agency tofu pressed for not less than quarter-hour ,take away as a lot moisture as doable
• 1/4 cup almond flour or use 3 tbsp breadcrumbs
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon salt
• 1 tablespoon dietary yeast
• 1/2 teaspoon black pepper
• 1 teaspoon garam masala
• 1 teaspoon minced ginger
• 1/3 cup vegan mozzarella cheese , you may omit this and add a tbsp of dietary yeast
• 1/3 cup breadcrumbs or a mixture of breadcrumbs and all function flour, much less or extra as wanted
• 2 teaspoons chopped raisins, non-compulsory

For the sauce:

• 2 teaspoons oil
• 1 cup finely chopped onion
• 4 cloves garlic minced
• 1 teaspoon minced ginger
• 2 bay leaves
• 2 entire cloves
• 2 inexperienced cardamom pods opened barely
• 1 teaspoon floor coriander
• 1/4 teaspoon cayenne or Indian purple chili powder
• 1/2 teaspoon floor cumin
• 1/2 to 1 teaspoon garam masala
• 1/2 teaspoon dried fenugreek leaves, non-compulsory however really helpful
• 12 ounces of tomato purée or unseasoned tomato sauce
• 1 cup cashew milk (1/3 cup uncooked cashews blended with 1 cup of water or use 1 1/4 cup of full fats coconut milk for Nutfree)
• 1/2 teaspoon salt
• cilantro for garnish and/or extra vegan cream akin to cashew cream or coconut milk for garnish.

Directions

• Make the koftas: Press the tofu if you have not already. Then crumble it up in a bowl. Crumble very well as a result of massive items of tofu will make the koftas fragile.

• Add in the remainder of the elements. Then press and blend in with a fork. Use a 3 tablespoon ice cream scoop or cookie scoop and scoop the combination and press to pack tightly. or use palms to make a ball( modify the combo with extra breadcrumbs or flour if wanted )

• Line a big baking dish 10 x 13 inches or comparable dimension with parchment. Scoop the tofu koftas and launch on to the parchment lined baking dish. (You can even grease the baking dish and use however I discover that parchment is a greater choice for the koftas to rapidly launch from the underside.)

• Brush the koftas with just a little little bit of oil then bake at 400 levels F( 205 levels Celsius) for quarter-hour.

• In the meantime, prep your sauce elements and put aside. Take away the baking dish from the oven. Transfer the koftas to 1 facet of the baking dish, take away the parchment.

• Add oil to the opposite facet of the baking dish. Add the onion, ginger, garlic, all the entire spices, all the bottom spices and 1/4 teaspoon of salt and blend.

• Even it out with a spatula. Put it again into the oven for baking for quarter-hour.

• Examine at 12-14 minutes to see if the onion is golden sufficient or proceed to bake for one more 5 or so minutes. The onion shouldn’t look uncooked.

• Take away the dish from the oven and add the tomato puree, cashew milk, 1/4 teaspoon salt, and blend into the onion combination. Then rigorously transfer koftas the into the sauce combination and unfold them out in order that the sauce and koftas distributed effectively within the baking dish.

• Use a spoon to drizzle a few of that sauce over the koftas then put it again to bake. Bake for 20 to half-hour or till the sauce involves an excellent boil. Then take the dish out of the oven. Garnish with cilantro and and a sprinkle of garam masala and serve.

• You can even add a drizzle of your remaining coconut milk or cashew milk for garnish. Retailer refrigerated for upto 3 days. Make the Kofta and or sauce forward and use inside 3 days

Notes

• Soyfree, use the kofta from my Malai kofta recipe which use chickpeas and potatoes as a base.
• Nutfree, use full fats coconut milk as a substitute of cashew milk within the sauce ,   use bread crumbs as a substitute of almond flour within the kofta balls.
• Glutenfree, use Glutenfree breadcrumbs or a combination 2 tbsp rice flour, 2 tbsp tapioca starch. Use extra starch if Kofta combination wants it
• No Onion garlic: Use peeled zucchini or fennel as a substitute of onion, and 1/2 teaspoon dry fenugreek leaves (Kasoori methi) or 1/8 teaspoon asafetida( hing) as a substitute of garlic. 
• Oilfree: use parchment to bake the Kofta balls. Sauté the onion and entire spices in broth in a skillet then add to the casserole with the remainder of the elements and bake as written.
• Stovetop Sauce: bake the koftas. Warmth a big skillet over medium warmth. Add oil and the entire spices and prepare dinner till aromatic. Then add the onion ginger garlic and floor spices and 1/4 tsp salt. Prepare dinner till golden. Then add the remaining and convey to a boil. Style and modify salt and simmer for a 5 minutes. Then add the Kofta balls and gently transfer them within the sauce and drizzle sauce over. Cowl and prepare dinner for 2-3 minutes and take off warmth. Let sit for one more few minutes then serve 

Vitamin

Vitamin Info

Shahi Tofu Kofta Casserole

Quantity Per Serving

Energy 233
Energy from Fats 90

% Each day Worth*

Fats 10g15%

Saturated Fats 1g6%

Sodium 698mg30%

Potassium 484mg14%

Carbohydrates 25g8%

Fiber 4g17%

Sugar 7g8%

Protein 15g30%

Vitamin A 481IU10%

Vitamin C 13mg16%

Calcium 184mg18%

Iron 4mg22%

* % Each day Values are primarily based on a 2000 calorie food regimen.

Substances:

• for the koftas we want additional agency or agency tofu pressed for not less than quarter-hour
• some almond flour provides texture
• to bind the kofta elements collectively, you want all-purpose flour and breadcrumbs. You should use gluten-free.
• the koftas are seasoned with garlic powder, dietary yeast, pepper,garam masala, and ginger
• as we use tofu as a cheese substitute, we have to make up for the dearth of cheesiness by including some vegan mozzarella cheese and dietary yeast
• For the Indian creamy tomato sauce, we saute onion, garlic, and ginger
• as spices for the sauce, we use bay leaves, entire cloves, inexperienced cardamom pods, coriander, cardamom, cayenne or Indian purple chili powder, floor cumin, garam masala, and dried fenugreek leaves
•  tomato purée or unseasoned tomato sauce add physique to the sauce
• cashew milk makes the sauce creamy – you can also make it your self by mixing cashews with one cup of water. Use coconut milk for nutfree
• cilantro for garnish – at all times

Ideas:

• To make this with out soy, use the balls from my Malai kofta recipe which use chickpeas and potatoes as a base.
• To make this with out nuts, use coconut milk as a substitute of cashew milk within the sauce and use bread crumbs as a substitute of almond flour within the kofta balls.

Methods to make Shahi Tofu Kofta Casserole:

Make the koftas: Press the tofu when you haven’t already. Then crumble it up in a bowl. Crumble very well as a result of massive items of tofu will make the koftas fragile.

Add in the remainder of the elements. Then press and blend in with a fork. Use a 3 tablespoon ice cream scoop or cookie scoop and scoop the combination and press to pack tightly.

Line a big baking dish 10 x 13 inches or comparable dimension with parchment. Scoop the tofu koftas and launch on to the parchment-lined baking dish. (You can even grease the baking dish and use however I discover that parchment is a greater choice for the koftas to rapidly launch from the underside.)

Brush the koftas with just a little little bit of oil then bake at 400 levels F( 205 levels Celsius) for quarter-hour.

In the meantime, prep your sauce elements and put aside. Take away the baking dish from the oven. Transfer the koftas to 1 facet of the baking dish, take away the parchment.

Add oil to the opposite facet of the baking dish. Add the onion, ginger, garlic, all the entire spices, all the bottom spices and 1/4 teaspoon of salt and blend.

Even it out with a spatula. Put it again into the oven for baking for quarter-hour.

Examine at 12-14 minutes to see if the onion is golden sufficient or proceed to bake for one more 5 or so minutes. The onion shouldn’t look uncooked.

Take away the dish from the oven and add the tomato puree, cashew milk(reserve 1-2 tbsp for garnish), 1/4 teaspoon salt, and blend into the onion combination. Then rigorously transfer koftas the into the sauce combination and unfold them out in order that the sauce and koftas are distributed effectively within the baking dish.

Use a spoon to drizzle a few of that sauce over the koftas then put it again to bake. Bake for 20 to half-hour or till the sauce involves an excellent boil. Then take the dish out of the oven. Garnish with cilantro and serve.

You can even add a drizzle of your remaining coconut milk or reserve a tablespoon or so of the cashew milk from if you make it after which drizzle at this level.

Garnish with cilantro and a few garam masala. Serve with Naan or rice or flatbread.

Storage:

Retailer refrigerated for upto 3 days. These koftas  may not freeze as they’ll get fragile on thawing and reheating.
Make forward: make the Kofta forward and refrigerate. You can also make the sauce individually within the baking dish or on a skillet and mix and warmth when wanted