Vegan Cooking with Jahnavi – Vegan Tofu Maharaj
Cooking with Jahnavi is a food and wellness lifestyle resource that is creating positive content for your body, mind, and the earth. Yoga, Wanderlust, Fitness, Vegan food, Conscious Living, and Meditation!
Vegan Tofu Maharaj
350g firm tofu
500g eggplant
Oil sufficient to coat the eggplant
Sauce
3 tablespoons olive oil
2 tablespoons toasted sesame oil
2 bay leaves
4 pc star anise
1/2 teaspoon chili powder
1/2 teaspoon fenugreek powder (optional)
2 teaspoons turmeric powder
500g fresh tomato, pureed
400g canned tomato puree
1 teaspoon salt
1/2 cup coconut cream
Cut tofu to small cubes, about 1 cm cubed. Cut eggplant to 3 cm cubes and coat generously with oil. Bake the eggplant at 180 25 minutes or until super soft.
In a heavy-bottomed pot, heat olive oil and toasted sesame oil till hot but not smoking. Add bay leaves and star anise and cook till fragrant. Add chili powder, fenugreek powder, and turmeric powder and again cook till fragrant. Then add tomato purees and salt and cook 5-10 minutes till slightly reduced. Add salt and coconut cream and stir, then add tofu and baked eggplant. Stir to combine and serve with rice or bread.
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