Tomato Masala in Tofu Gravy

After my older one showed some signs of milk allergy, I had to change the way I made the gravy curries. So when I was experimenting with various ingredients to thicken the gravy, I found adding tofu to the gravy increases the health quotient as well as the taste. :) It was a win-win at our end.

So here is T for Tomato Masala with Tofu Gravy for Day 5 of BM #15.

Ingredients - 
Grape Tomatoes 1 1/2 - 2 cups
Turmeric 1/4 tsp
Dhania-Jeera Powder 1 tsp

Red chilli powder 1/2 tsp (or as per taste)
Amchur Powder (Dry Mango Powder) 1/2 tsp (Optional)
Salt as per taste
Seasoning (Oil 2 Tbsp, Cloves 3-4, Cinnamon 1 inch, Cardamom 2, Pepper corns 4-5, Bay leaf 1 and Jeera )

Chopped coriander leaves for garnish
For the Gravy -
Onion chopped and sauteed 1 cup
Ginger-Garlic paste 1 tsp
Cashews, Almonds, Walnuts , roasted 1 Tbsp each
Sesame Seeds, Poppy seeds, Coconut, roasted 1 Tbsp each
Green Chillies 1-2 (or as per taste)
Tofu pureed 1/2 cup

Tomato Masala in Tofu Gravy

Method Of Preparation -

Make a paste of the ingredients listed under 'For the Gravy' and set aside.

In a heated wok/kadai, add oil and add the seasoning ingredients. After the cumin seeds brown, add the gravy paste, turmeric, Dhania-Jeera Powder, Red chilli powder and let the gravy cook until oil oozes out. 

Add a little water to avoid burning the gravy. Keep in mind that the gravy will thicken upon cooling.

Slit the grape tomatoes and slide them into the simmering gravy, cover and let the tomatoes cook for about 4-5 min.

Sprinkle in salt and Dry mango powder as needed. Mix well and remove from fire.

Garnish with chopped coriander leaves.

Serve hot with Naan/Roti/Pulao.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.  

Preparation Time 35-40 min
Serves 4-5


  1. Champa Says:
  2. Very nice gravy Harini. Loved the dish.

  3. I'm not a tofu fan, but the flavor profile sound delicious!

  4. Shobha Says:
  5. Nice curry with a difference..

  6. Rich n healthy!!!! My folks don't like tofu much, grinding it sounds nice, great idea to sneak in some healthy stuff!!!!

  7. Priya Suresh Says:
  8. Rich looking delicious gravy,will give a try soon..

  9. Anonymous Says:
  10. I like the mix of ingredients in your gravy...must give this a try

  11. Suma Gandlur Says:
  12. Nice variation.

  13. Gravy looks rich and creamy.....

  14. Vardhini Says:
  15. Interesting curry with tofu. Looks yummy.


  16. Jayanthi Says:
  17. Such a healthy alternative must be very satisfying it

  18. Pavani Says:
  19. Using ground tofu in gravy is a genius idea. Gravy almost looks like a coconut based one--thick and delicious.

  20. i read twice to confirm whether it meant to be tofu in tomato gravy...liked the variation..i will try with paneer

  21. very different and nice recipe!

  22. Adding pureed tofu is quite new to me. The gravy looks so delicious...

  23. Baskaran Says:
  24. How about the unpleasent natural odour of tofu which is un accetable to many?
    Looks great. Can we use Tofu as thickenr to replace coconut, Cashews while preparing Kormas and Shahi type gravies

  25. Harini R Says:
  26. Thank you for all your comments.
    @Baskaran - With this experience I have tried adding pureed tofu in many gravy curries without any comment from my family.

    We have not observed any tofu after taste, but that sometimes is subjective, don't you think?

  27. Tofu is still a touchy/smelly ingredients to many. I shy away from it now and then. But one can't refuse to acknowledge the health benefits of tofu. The curry looks awesome.

  28. preeti garg Says:
  29. awesome gravy

  30. Aarthi Says:
  31. yummy curry

  32. Padmajha Says:
  33. Tofu in gravy is a nice idea :)

  34. Kalyani Says:
  35. Thats an interesting curry ! Pureed tofu is so much better than using it whole (which my family doesnt quite like).. Loved the baby tomatoes in the pic !

    Sizzling Tastebuds
    Event : Pickles & Preserves Fest + Giveaway
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