Tofu Kofta

Tofu Kofta is the healthier version of Malai Kofta. To cut down on the calories I have substituted paneer(cottage cheese) with tofu, we love this version and dont feel too guilty indulging in these koftas. The recipe involves tofu, firmness level 4. I am a big fan of Costco tofu and I have raved about it in an earlier post, Tofu Tikka Masala




Kofta Ingredients:
1/2 pound tofu drained
3 medium sized potatoes boiled and mashed
2 tbsp minced cilantro
1/2 tsp cumin seeds
minced green chili as per taste
salt as per taste

Kofta batter ingredients:
1 cup All purpose flour
water to bring the mixture to batter consistency

Kofta gravy ingredients:

3 tomatoes
1 medium onion
1 tsp ginger garlic paste
1 green chili
1 tsp cumin seeds
1 tbsp coriander powder
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp corn starch
1/4 cup thick yogurt
1/4 tsp garam masala powder
1 tbsp oil
salt as per taste
2 sprigs of minced cilantro for garnishing

Kofta Method:

The tofu has to be completely dry, so squeeze out all the water from the tofu. Crumble the tofu with your fingers into crumbs.
Now mix all the kofta ingredients together and make ping pong sized balls with wet palms so that it dosent get too sticky and messy when kneading them into balls.
For the batter, mix the flour and water into a thick consistency(like batata wada batter). Dip the the kofta balls in this batter and fry each until golden brown.



Gravy Method:

Blend the tomatoes, chilies, onions and ginger garlic paste into a puree. Heat the oil in a deep dish,temper with cumin seeds followed by chili and turmeric powder. Next add the puree and cook for a few minutes. Mix corn starch into yogurt taking care not to leave any lumps and pour it into the puree, add water to get the desired gravy thickness. Let it simmer for a few minutes. Mix in garam masala and salt. As soon as it comes to a boil add tofu kofta balls and take off heat.

Garnish with cilantro. Serve with rice or naan.