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Indian · Salad

Tofu Salad in tomato and cream

The kind of Indian plate you make on repeat. tomato and cream, a proper smoke, and a finish of fresh herbs.

4.5 from 608 cooks
Prep15 min
Cook120 min
Serves4
LevelAdvanced
Free to cook
Tofu Salad in tomato and cream
Method

How to cook it

Prep everything first: chop the aromatics, measure the tomato and cream elements, and pat the tofu dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the firm tofu and smoke until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the tinned coconut milk and the rest of the tomato and cream flavours, letting them cook out for a minute until fragrant.

Add the broccoli along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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