Tofu Lababdar

Bursting with myriad flavours, tofu lababdar is the ultimate luxurious gravy for a king-sized meal!
Soft tofu bits dunked in a creamy and rich gravy made with whole spices, onion-tomato paste and vegan cream.
This restaurant-style gravy requires no fancy ingredients and can be whipped up in 30 minutes!
Here’s how to make velvety smooth tofu lababdar :

INGREDIENTS:-

(For the onion-tomato paste)

• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 8-10 cashew nuts
• 1 green cardamom
• 3 cloves
• 1/2 inch cinnamon stick
• 1-2 dried red chilli
• 1 cup water

(For the gravy)

• 2 tbsp oil
• 1 bay leaf
• 1/2 cup onion, finely chopped
• 1 ½ tsp coriander powder
• 1 tsp chilli powder
• ¼ tsp turmeric powder
• ½ tsp garam masala
• 1 tbsp ginger-garlic paste
• 3/4 tsp salt
• 3/4 tsp coconut sugar
• 1/2 tsp kasurimethi
• 200g tofu, cut into cubes
• 2 tbsp tofu, grated
• 2-3 tbsp vegan cream
• 1 cup water
• 2 tbsp chopped coriander leaves, for garnish

INSTRUCTIONS:-

1. In a saucepan, combine all the mentioned ingredients under “onion-tomato paste”. Bring the mixture to a simmer, and cook with a lid on for about 8-10 minutes or until the tomatoes are softened.
2. Allow the mixture to cool to room temperature before transferring to a blender and blending to a smooth paste. Set aside.
3. Heat oil in a kadai over medium heat. Add the bay leaf and sauté for a minute.
4. Add the onions and sauté until slightly golden.
5. Add the ginger-garlic paste and cook for about a minute before stirring in the onion-tomato paste.
6. Mix in coriander powder, chilli powder, turmeric powder, garam masala and salt. Cook until the mixture thickens slightly.
7. Pour in 1 cup of water and add sugar before covering with a lid. Cook for 3-5 minutes or until the gravy thickens and turns darker in colour.
8. Add kasurimethi, tofu cubes and grated tofu and mix well. Cook for 1-2 minutes before turning off the heat.
9. Pour the cream and mix in the coriander leaves.
10. Cover with a lid and let the gravy sit for about 5 minutes for the tofu to absorb the flavours.
11. Serve hot with roti, naan or rice.