My tofu jalfrezi is made with smoky onions and peppers and crispy tofu cubes in a spicy tomato sauce. It’s quick and easy to make, and tastes like it came from a restaurant!
Tofu isn’t an ingredient you usually see in Indian cuisine, but then again, traditional Indian food isn’t often vegan. Vegetarian, yes, but vegan, not so much. Fortunately, veganizing Indian dishes is usually pretty easy, and tofu works beautifully as a replacement for many non-vegan proteins. I do this all the time — just check out my tofu tikka masala, vegan saag paneer, and chilli tofu. You won’t miss the meat or dairy in any of those dishes. And if you don’t love tofu, this vegan tofu jalfrezi might just change your mind.
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Traditional jalfrezi can be made with all kinds of main ingredients — chicken, beef, or paneer. So we’re really not taking much of a liberty by using tofu here. In this recipe, the tofu is dredged in cornstarch and shallow-fried to create a mouthwatering, crispy coating on the outside. It’s the perfect contrast to the juicy, spicy tomato sauce that’s essential to jalfrezi.
In addition to tofu and sauce, this vegan jalfrezi is loaded with smoky peppers and onions, plenty of garlic and ginger, and lots of bold spices. It’s seriously flavor-packed! Just as delicious as any takeout I’ve had, but easy to make at home in about 30 minutes.
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
Vegetable oil. Use any high-heat oil you normally cook with, such as corn, canola, or peanut oil.
Tofu. I use super-firm tofu for this recipe, because it’s easy to work with, requires minimal advance prep, and has a great texture. Extra-firm tofu will also work if that’s what’s available, but you’ll need to press it first.
Cornstarch.
Bell peppers. We’re using one red and one green, which is pretty typical of jalfrezi. If you have two greens, two reds, an orange, a yellow, or some combination, feel free to use it.
Onion.
Garlic.
Ginger.
Serrano pepper. This is optional. Only use it if you’d like the dish to be spicy.
Spices. We’re using paprika, coriander, cumin seeds, ground cumin, turmeric, Kashmiri chili powder, and garam masala. You may need to visit an Indian grocery store to get the Kashmiri chili powder, or you could substitute cayenne pepper — but reduce the amount since cayenne is much hotter.
Crushed tomatoes.
Salt.
Cilantro.
Rice. I prefer this dish with basmati rice, but use what you like!
How It’s Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1: Heat the oil. Coat the bottom of a skillet very generously with oil. Make sure it’s at least ⅛ inch deep, so that when you add the tofu the entire bottom half of each cube will be submerged.
Step 2: Dredge the tofu in cornstarch. Place the cornstarch into a bowl and add tofu cubes. Gently toss them until they’re coated.
Step 3: Fry the tofu. Add the cubes to the hot oil and fry them for a few minutes on each side, until crispy. Avoid letting the pieces touch each other — they’ll stick! Put them on a plate when they’re done.
Step 4: Cook the vegetables. Add more oil to the skillet if needed, turn the heat up a bit, and add the peppers and onions. Cook them for just a few minutes, until they start to brown and soften.
Step 5: Cook the spices and aromatics. Push the vegetables to the side, then add garlic, ginger, paprika, coriander, cumin seeds, ground cumin, and turmeric. Cook the mixture briefly, stirring the whole time.
Step 6: Simmer. Add the crushed tomatoes and Kashmiri chili powder. Stir the mixture well and let it simmer for a few minutes to thicken the sauce.
Step 7: Add tofu. Return the tofu to the skillet, stir it up and cook it very briefly in the sauce. You’re just heating it back up — too much cook time will break down that crispy cornstarch crust.
Step 8: Finish the dish. Take the skillet off of heat and add some salt. Give the dish a sprinkle with fresh cilantro. Done!
Step 9: Serve. Enjoy your tofu jalfrezi right away, while the tofu is nice and crispy! Serve it with some basmati rice, and if you’re up for it, try whipping up some homemade vegan naan.
Frequently Asked Questions
Most of the fat comes from the frying oil. Rather than dredging the tofu in cornstarch, leave it naked and pan-fry it in a tablespoon of oil using this tofu pan-frying method.
It sure is! The recipe, as written, includes no gluten-containing ingredients.
Yes, but how spicy is totally up to you. The serrano pepper adds heat, so feel free to skip it if you prefer. The Kashmiri chili powder also has a kick. Reduce the amount for a milder dish, or leave it out completely for no heat at all.
More Vegan Indian Recipes
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Tofu Jalfrezi
My tofu jalfrezi is made with smoky onions and peppers and crispy tofu cubes in a spicy tomato sauce. It’s quick and easy to make, and tastes like it came from a restaurant!
Ingredients
Instructions
Coat the bottom of a medium skillet with about 4 tablespoons of oil. You want a depth of about ⅛ inch. Place the skillet over medium heat.
While the oil heats up, place the cornstarch into a bowl and add the tofu cubes. Lightly dredge each tofu cube in the cornstarch.
Once the oil begins to shimmer, add the tofu cubes in an even layer. Make sure to leave a bit of space between them to prevent them from sticking together. Cook the tofu for 4 to 5 minutes on each side, until golden brown and crispy. Transfer them to a plate when done.
If the skillet is dry, add another tablespoon of oil (Note 2). Turn the heat up to medium-high and give the oil a minute to heat up, then add both bell peppers and the onion. Cook the peppers and onion for about 4 minutes, until the onion starts to soften and brown, and the peppers brighten in color and begin to blister.
Push the peppers and onions to the side. Add the garlic, ginger, serrano pepper, paprika, coriander, cumin seed, ground cumin, and turmeric. Cook the mixture for about 30 seconds, stirring constantly, until very fragrant.
Stir in the tomatoes, then the Kashmiri chili powder and let the mixture simmer for about 5 minutes, stirring frequently, until the sauce thickens.
Add the tofu back into the skillet and gently stir until it’s coated in the sauce.
Remove the skillet from heat and add the garam masala, then season the mixture with salt to taste. Sprinkle with fresh cilantro.
Divide onto plates and serve with rice.
Notes
The tofu will probably have absorbed all of the oil. If there is some left, adjust the amount of oil you add at this point. You’ll need about a tablespoon to cook the peppers and onions. The amount doesn’t need to be precise — you can eyeball it.
Nutrition information does not include rice.
Nutrition
Calories: 418kcal | Carbohydrates: 33g | Protein: 15g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Sodium: 992mg | Potassium: 770mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2108IU | Vitamin C: 96mg | Calcium: 115mg | Iron: 4mg
