Rajma Masala with Tofu Sauce

Name: Rajma Masala with Tofu Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 300 g Brown rice; 2 tbsp Vegetable oil; 1 Onion; 4 cloves Garlic; Ginger; 1 Green chilli; 1 tsp Cumin seeds; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Kashmiri chilli powder; 1/2 tsp Turmeric powder; 2 tbsp Tomato puree; 400 g Chopped tomatoes; 300 g Silken tofu; 1200 g Kidney beans; 1 tsp Garam masala; Salt; Kachumber salad; Vegan cream

While we want everyone to eat more tofu, there’s no hiding that you’ve still gotta find your fibre from somewhere, so pairing it with beans is the best move. This rajma masala starts off fairly traditional, but blended silken tofu adds a creaminess (as well as some protein) to the sauce. It’s a solid weeknight meal because it only takes around 30-40 minutes to throw together.

Prep

10m

Cook

30m

Total

40m

Rajma Masala with Tofu Sauce

While we want everyone to eat more tofu, there’s no hiding that you’ve still gotta find your fibre from somewhere, so pairing it with beans is the best move. This rajma masala starts off fairly traditional, but blended silken tofu adds a creaminess (as well as some protein) to the sauce. It’s a solid weeknight meal because it only takes around 30-40 minutes to throw together.

Prep

10m

Cook

30m

Total

40m

Ingredients

Method

Nutrition

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Step 1

Cook the brown rice according to packet instructions.

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For

300

Brown rice

tbsp

Vegetable oil

Onion, finely diced

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Per Serving

Calories

526kcal

Fat

12g

Saturates

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Notes

If you don't have kashmiri chilli powder, you can use parika powder, or mild chilli powder

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Made it?

Blended Tofu,

Silken Tofu,

Dinner

Comments

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Ramya

24 days ago

Cooked this yesterday. It was incredible! Husband and I have certified this to be the best version of Rajma we’ve had so far. If your tomatoes are more on the sour side (like mine) recommend adding some bugar/sweetener to balance out the flavour. Pro tip: If you add a little bit of crushed kasoori methi (dried fenugreek leaves) in the end, gives that nice smoky/earthy flavour :)

Dan & Jess

23 days ago

This is the nicest comment, we appreciate you! We thought that little bit of creaminess from the tofu really took it up a notch from a classic rajma. Also love the tip - we were split on including methi in the recipe and decided not to just to make it more approachable, but we should probably have included it as an optional bonus!

Alistair G

a month ago

Nice dish but weirdly there were things in the list of ingredients that weren’t used in the method.. Tumeric for example.