Tofu Mutter

[miharu]

I made this with baked tofu and it came out great.

Preheat your oven to 350 and put a tablespoon or two of your choice of oil (I used olive) into a small casserole dish (Pyrex works great.)

Press your tofu for 30 minutes on each side, then slice into even pieces, transfer to the casserole dish.

Bake for 15 minutes, turn the tofu pieces over and bake 15 more.

[BlueChair]

Indian food is one of my big favorites, but I've always been disappointed with the results of making it at home.  This dish was probably the closest I've ever come to being able to make real authentic Indian food.  I found baking the tofu as suggested did the trick.

Would be curious as to users suggested quantities of cumin seeds, red and black pepper, garam masala, garlic and paprika (that's a LOT of spices to do 'to taste').

[nnhubbard]

This is an amazing Indian dish.  I would really recommend that you use the frying the tofu technique.  It brings a wonderful texture to the dish, that does not work by being baked.  I agree with the comments about adding more spices, also more salt.  I would double the recipe so that you have leftovers!

[veggiewedgie]

i found that if you cube the tofu and use a super non stick pan on low, you can get the tofu very crispy and brown WITHOUT any oil it just takes some time (20 min) i usually start the tofu first, and prep all of my other things while it browns.....

[and_it_spoke]

Would be curious as to users suggested quantities of cumin seeds, red and black pepper, garam masala, garlic and paprika (that's a LOT of spices to do 'to taste').

Well, here's a stab (I've not prepared this dish yet, though I have done a good bit of cooking out of Indian cookbooks):

1 to 1 1/2 teaspoons cumin seeds
1/4 teaspoon each of red and black pepper
1 teaspoon garam masala
1/4 teaspoon paprika
2-3 more cloves of garlic

I would put the cumin seeds in step 1 and add additional ground cumin later on if you felt it necessary.

Again, this is an unattempted guess. (and I like things spicy )

[in2insight]

This was very good, but nowhere near the amount of liq. as shown in the picture...
I did the low heat long saute ver. with the tofu.
Cheers.

[nnhubbard]

To get a real "curry" out of this you really have to add additional liquid.  What I do, at the start of cooking the onions and garlic, I add a tablespood of flour and let it cook for a minute or two.  Then, when you start adding more liquids, tomatoes ect., I like to add more water to make more of a curry.  Doing it this way with give you a larger batch of Tofu Mutter, so you will need to add more of all seasonings.  This is just how I do it, and it turns out amazing everytime.  Feel free to experiment with recipes!!

[ACFJ]

Fantastic recipe, will be eating a LOT of this one.

I froze the tofu for one hour beforehand which kept it nice and firm

also had a cup of veggie stock to hand to make it more liquidy

added a small bit of tomato purree and cheated by using an organic curry paste

[and_it_spoke]

1 teaspoon cumin seeds
1/4 teaspoon each of red and black pepper
1 teaspoon garam masala
1/4 teaspoon paprika
A couple of dashes of garlic powder

That is what I used last night and wow! Fantastic! A bit on the hot side, so if you like it mild, reduce the amount of red and black pepper to about 1/8 teaspoon.

Add an extra dash or two of garam masala, and this dish is good to go!

This may be my new favorite...

[krochetnkat]

I decided to try this recipe tonight and it was really very good.  I used Raw Tofu, and had no problems at all. Thanks for sharing!!!

[Yell]

I made this for dinner a few nights ago. First off, mine looked NOTHING like the picture. I'm wondering if our bag of peas was too big, but it was the smallest bag of frozen peas sold at the store...so I'm not too sure.

I used the recommended measurings in the previous comments for the spices. I don't like food to be TOO spicy, but I found that I could have actually used MORE spice. It was rather bland and it just seemed to be missing something. Of course, that could be because of the last-minute onslaught of peas that took place! They robbed the flavor!

Honestly, I would just use less peas.

I also used baked tofu.

I served it over couscous with a side of pita bread that I lightly buttered and sprinkled garlic on, heating in the oven for about ten minutes. It was a nice meal, but I'm a bigger fan of the Chana Marsala recipe

[BalboaLust]

So. Unbelievably. Good. Mmmmm!!!! This has officially become a staple in my house.

[octavo]

Yum yum yum... i totally cheated, and used real paneer instead of tofu. i went a little easy on the spices, and it turned out a little bland, for indian food-- so don't be shy!
also, i think a whole package of peas might be a bit much (this must depend on the bag, of course). use your judgement.
this is delicious!

[thirteenblackbirds]

WOW. This was yummy. I fried the tofu, used two-14ounce cans tomatoes, probably about 1 cup peas, and added some "Salsa Verde" instead of green chili/jalapeno and it was fantastic.  The tofu was incredible in this.  My husband loves to go out for Indian food and he says this is on par with anything he gets in restaurants. Even better for me though because now I can make this instead of watching him eat meat at the restaurant. He loved the tofu in this and he normally hates tofu.  THANK YOU!