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Tofu Curry
by: Anupy Singla
 

YIELD: 2 CUPS (474 ML)
This dish was one of my biggest surprises. The soy yogurt mixed perfectly with the spices and provided the much-needed moisture and texture that dairy yogurt does for traditional Indian curries. The tofu was an unexpectedly delicious addition, especially when baked first. You can also use unbaked tofu, but it will have a softer texture, which I liked but which did not make the cut with my more discerning husband. Make it both ways and decide for yourself.

1 small yellow or red onion, peeled and quartered
1 (2-inch [5-cm]) piece ginger root, peeled and coarsely chopped
5 cloves garlic, peeled and trimmed
1 medium tomato, quartered
2–3 green Thai, serrano, or cayenne chiles, stems removed, halved
˝ cup (119 mL) plain, unsweetened soy yogurt
1 heaping teaspoon coarse sea salt
2 teaspoons garam masala
1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed in your hand to release their flavor
1 teaspoon red chile powder or cayenne
2 tablespoons oil
˝ teaspoon asafetida (hing)
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 (2-inch [5-cm]) cinnamon stick
2 green cardamom pods (lightly crushed)
2 whole cloves
˝ cup (119 mL) water
1 (14-ounce [397-g]) package extra-firm organic tofu, baked and cubed
2 tablespoons chopped fresh cilantro, for garnish

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