Tofu Barra (Vegan Chicken Barra) North Indian Silky Onion Curry
This is a vegan version of chicken barra, a creamy chicken dish from North Indian Mughlai cuisine. You can find it in some restaurants in India, You’ve got to try making this for it unique flavor and texture. It has a creamy silky sauce made with crispy onion and cashews, the protein is marinated in the sauce and roasted! Gluten-free, options for soyfree and nutfree
Servings: 3
Ingredients
For Crispy Onions
- 1 tablespoon oil
- 1 1/2 cups thinly sliced red onion
- 1/4 teaspoon salt
For the Blended Sauce
- all of the crisped onion from above
- 1/2 cup non-dairy yogurt
- 1/2 teaspoon salt
- 1 1/2 teaspoons Kashmiri chili powder or use paprika
- 1 teaspoon garam masala
- 1 teaspoon chaat masala
- 1/2 teaspoon black pepper
- 2 tablespoons ginger garlic paste
- 1/2 cup loosely packed cilantro
- 1 green chili, so much as serano or use 2 tablespoons bell pepper for less heat
- 1 teaspoon lime juice
- 1/4 cup raw cashews, soaked in hot water for 15 minutes, then drained. Use 1/3 cup for creamier.
- 1 cup water
For the Tofu
- 2 teaspoons oil
- 14 ounces firm or extra firm tofu pressed for at least 15 minutes and then torn into bite-sized organic shaped pieces
To Add Later
- 1/2 teaspoon dried fenugreek leaves
- 1/4 teaspoon salt
- 1/2 teaspoon Kashmiri chili powder or use paprika
- 1 tablespoon tomato paste optional
- chopped cilantro, chopped red onion, and lime juice for garnish.
Instructions
Cook the onion.
- Heat a large skillet over high heat, and add the tablespoon of oil. Once the oil is hot, add the onion and a good pinch of salt, Mix really well, then spread it out in the skillet. Continue to cook the onion, stirring frequently after the first 2 to 3 minutes, so that the onions cook evenly and start to scorch and crisp up a little bit. This can take anywhere from 5 to 8 minutes. Also, if your onion is scorching too much, you can reduce the heat to medium high.
- Once the onion is done cooking, cool it for a few minutes, then add to a blender jar along with the yogurt, salt, all of the spices, ginger, garlic paste, cilantro, green chili, lime juice, cashews and water. Blend for a minute, then let it sit for 5 minutes, and then blend again for half a minute. Then rest it for another 2 to 3 minutes, and blend again for half a minute, and repeat this until the mixture is really smooth. If the mixture is too thick, you can add another 1 to 2 tablespoons of water.
Cook the tofu.
- Press and tear the tofu into organic pieces, if you haven't already, and add to a bowl. Add 1/3 of the blended mixture to the tofu, and toss well to coat. Let it sit for a few minutes, and then heat the same skillet over medium-high heat and add the 2 teaspoons of oil.
- Once the oil is hot, drop the tofu pieces into the skillet. You don't want to drop in any excess marinade, just drop the tofu pieces on the skillet, and keep cooking until the tofu is golden brown on most of the edges. Flip the tofu over after the first 2 to 3 minutes, and continue to cook until tofu is golden brown on most of the edges. Then, remove if from the skillet. Or bake the tofu, if you prefer. Drop the tofu pieces on a parchment lined baking sheet, and bake at 415° F (213° C) 20 to 25 minutes. Broil for 1 to 2 minutes to brown some of the edges of the tofu.
Make the sauce.
- Add the leftover marinade into the skillet, add another 1/2 to 1 cup of water(use it to rinse out the blender and bowl), all of the spices, and the tomato paste,if using it. Mix well and bring to a boil.
- Taste and adjust salt and flavor, and once the sauce is boiling evenly, switch off the heat and add the crisped up tofu to the sauce. Don’t forget to turn off the heat!
- Serve without folding in the tofu, and garnish the tofu barra with some cilantro, onion, and a squeeze of lime juice or just lime wedges on the side. Serve with flatbread or rice or make wraps with the tofu and drizzle sauce and top with lettuce, tomato, and onion.
- Store: refrigerate the cooked tofu and sauce separately for upto 3 days. Reheat on the stove or microwave, lightly fold in and serve.
Video
Notes
To increase protein: blend in 2-3 hemp seeds in the sauce, use higher protein tofu and non dairy yogurt.
This recipe is naturally gluten-free. To make this soy-free, use soy-free non-dairy yogurt and a soy-free vegan chicken substitute. You can also use veggies instead of the tofu. Chop up some hearty veggies, like cauliflower, potatoes, green beans, and carrots, and use 2 1/2 to 3 cups of the veggies in the marinade, and then bake them for 25 to 30 minutes or until they are tender-crisp, then fold in with the sauce. To make it nut-free, omit the cashews and use a bit more non-dairy yogurt, or you can use 1/4 cup of silken tofu or a blend of hemp seeds and pumpkin seeds instead.
This recipe is naturally gluten-free. To make this soy-free, use soy-free non-dairy yogurt and a soy-free vegan chicken substitute. You can also use veggies instead of the tofu. Chop up some hearty veggies, like cauliflower, potatoes, green beans, and carrots, and use 2 1/2 to 3 cups of the veggies in the marinade, and then bake them for 25 to 30 minutes or until they are tender-crisp, then fold in with the sauce. To make it nut-free, omit the cashews and use a bit more non-dairy yogurt, or you can use 1/4 cup of silken tofu or a blend of hemp seeds and pumpkin seeds instead.
Nutrition
Calories: 273kcal | Carbohydrates: 21g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 689mg | Potassium: 511mg | Fiber: 3g | Sugar: 8g | Vitamin A: 661IU | Vitamin C: 14mg | Calcium: 127mg | Iron: 3mg