Tofu and Lauki Koftas with Cashew Curry – Vegan


IMG_1629Fall continues to delight the soul and inspire recipes that are warm and comforting for the season.  So this recipe take quite a few ingredients and steps but its worth it. I have added the flavors of Fennel and Dry ginger to bring in the Kashmiri influence. This recipe is vegan but you could add fresh cream instead of coconut milk if you like.

Lauki or Bottle Gourd is a staple in Kashmir but you can use Zucchini as an alternative.

Tofu and Lauki in Cashew Curry
Tofu and Lauki in Cashew Curry

Tofu and Lauki Koftas in Cashew Curry

Tofu and Lauki Koftas

Tofu and Lauki in Cashew Curry

Tofu Koftas in Cashew Curry

  • Servings: 6
  • Difficulty: moderate
  • Print

For the Tofu and Veggie Koftas

  • A pack of organic firm tofu – drained of all water and crumbled in a bowl
  • 2 cups of grated Lauki (Bottle Gourd)
  • 1/2 tsp red chili powder
  • Green chilis – 2 finely chopped
  • 1 tsp garam masala
  • 1/2 tsp cumin powder
  • 1/2 tsp dry ginger powder
  • 1 tsp fennel powder
  • 2- 3 tablespoons of besan ( Chickpea flour)
  • salt to taste

For the curry sauce

  • Onion – 1
  • Tomatoes – 4 peeled or from a can
  • 1/2 cup cashews soaked for 30 mins
  • 2 green chilis
  • 1 tsp garam masala
  • 1 tsp tumeric
  • 1/2 tsp red chili powder
  • Ground ginger and garlic ( 1 whole head of garlic and 2 inch ginger)
  • 1/2 tsp dry ginger powder
  • 1 tsp fennel powder
  • 1/2 tsp fennel seeds
  • 4 green cardamoms
  • 1/2 tsp black cardamom powder
  • 1/2 cup coconut milk
  • 1inch cinnamon stick
  • Salt to taste

Putting it together

  • Take the Tofu out of the package and drain until dry
  • Take the grated Lauki and immerse in boiling water for 2 mins. Drain well and squeeze out the water.
  • Mix together all the ingredients for the Koftas. Adjust the flour to get a good light consistency.
  • Make moderate size balls and let them rest. Now you can deep fry these, bake them or use the pan I used, a good quality Takoyaki pan that has uses in multiple cuisines. Takes a dash of oil in each cup to cook the veggie balls. Make sure you rotate them to cook evenly.
  • Once the batch is fried, let them rest on a towel until the sauce is ready.
  • Blend the cashews, onion, tomatoes and green chili.
  • Add olive oil to a pan, sprinkle the Cumin seeds and Fennel seeds. Add garlic and ginger paste  and fry for a minute until fragrant. Add the dry ginger powder, fennel powder, cardamoms, cinnamon, turmeric, garam masala and the red chili.
  • Add the cashew mixture and cook down until the oil separates from the mixture
  • Add a cup of water  and the coconut milk to the mixture and bring it to a saucy consistency. Add the Koftas and cook on medium heats for 5 – 10 minutes.
  • Top with some fresh lemon juice and chopped chilis and serve with rice or naan.
Tofu and Lauki Koftas in Cashew CurryTofu and Lauki Koftas in Cashew Curry

6 thoughts on “Tofu and Lauki Koftas with Cashew Curry – Vegan”

  1. Yum, what a tasty dish! And, it’s helpful for me that it’s vegan since I can’t have milk and eggs. I believe the coconut milk brings a great creaminess and flavor to this dish. Thank you so much for coming to the Fiesta this week, and I hope you have a fabulous weekend! 😀

    Liked by 1 person

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