Tofu Patia

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • For tofu:
  • 1 block extra-firm tofu
  • 1 tsp vegetable oil
  • 1/4 tsp turmeric
  • 1/2 tsp red chilli powder
  • salt to taste
  • To blend:
  • 1 cup - Coconut milk
  • 1 tsp - Cumin seeds
  • 1 tbsp - Ginger, grated
  • 2 - Dry red chillies
  • Other ingredients:
  • 1/2 tbsp
  • 1 - Large onion, finely diced
  • 1 tbsp - Coriander powder
  • 1 tsp - Cumin powder
  • 1/4 tsp - Turmeric powder
  • 3 diced tomatoes
  • 1 tbsp jaggery
  • Juice of 1 lemon
  • Chopped mint or coriander

How to Make Tofu Patia

  • Swaddle tofu in paper napkins or in cheesecloth, place in a colander, and place something heavy on top, like a cast-iron pan.
  • Let the water drain out of the tofu for at least an hour.
  • Now stand the tofu on the side and slice so you have two slices of the same width as the whole block, but only half the thickness.
  • In a baking pan large enough to hold the two slices of tofu side by side, mix oil, turmeric, red chilli powder and salt.
  • Place the tofu in the pan and turn over to coat with the turmeric-chilli-oil mixture.
  • Bake in a 400-degree oven for 30 minutes until slightly chewy on the outside, but creamy on the inside.
  • Meanwhile, in a skillet or saucepan, heat 1/2 tbsp canola or vegetable oil.
  • Add cumin powder, turmeric, coriander powder and stir for a minute and then add onions and saute, until browned.
  • Add coconut milk mixture.
  • Cook on a low flame about 5 minutes.
  • Cut each slice of the baked tofu into four long strips, and then cut each strip into four pieces to get a dice of about 1/2 inch.
  • Add to the saucepan and stir in.
  • Add 3 diced tomatoes, cover, and cook until the tomatoes are fairly soft.
  • Add 1 tbsp jaggery (or sugar) and juice of 1 lemon, salt.
  • Garnish with some chopped mint or coriander.
  • Recipe courtesy: Holy Cow Vegan.