Vegan Tofu Rogan Josh

Cube the firm tofu (14 ounce) and place in a bowl. In a separate small bowl, combine the kashmiri chili powder or paprika (1 teaspoon), salt (0.25 teaspoon), and cornstarch (1 tablespoon). Sprinkle this mixture over the [firm tofu] and toss well to coat.

Heat the oil (2 teaspoons) in a large skillet over medium-high heat. Once hot, add the coated [firm tofu] and cook until most of the edges are golden.

(Optional) To bake the tofu: Spread the [firm tofu] on a parchment-lined baking sheet. Drizzle a few drops of [oil spray] or spray with some [oil spray]. Bake at 400°F (205°C) for minutes (20) or until edges are crisp. Start 20m timer

To make the spice mix: Add fennel seeds (0.5 teaspoon), coriander seeds (0.5 teaspoon), black peppercorns (0.25 teaspoon), dry ginger powder (1 teaspoon), cardamom pods (3 green), and strands (3 saffron) to a spice grinder. Powder until evenly ground.

To make the sauce: Heat oil (1 teaspoon) in a large skillet over medium heat. Add leaves (2 bay), cloves (3), cardamom pods (3 green) (open slightly), stick (1 cinnamon), and asafetida (0.25 teaspoon). Mix well and cook until fragrant.

Stir in the ground spices from Step 4 and cook for minutes (0.5). Add bell pepper chopped small (0.5 red) and salt (0.25 teaspoon), mixing well. Cook until the [red bell pepper chopped small] is somewhat tender, about [3-4 minutes]. Start 4m timer

Then add in the unsweetened non-dairy yogurt (0.5 cup), water (0.75 cup), the remaining salt (0.5 teaspoon), and kashmiri chili powder (2 teaspoon). Mix well and bring to a boil. Fold in the cooked [firm tofu]. Reduce heat to low and simmer for another 10 minutes (5 to). Start 10m timer

Taste and adjust flavor. Garnish with fresh [cilantro] and [lemon juice]. Serve with [rice] or [flatbreads].