Ingredients

• 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.