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Tofu Patia
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5 from 5 votes

Tofu Patia: Reinventing A Regional Classic

A vibrant, fresh tofu patia made with chunks of tofu in a creamy, sweet, spicy and tangy tomato coconut sauce.
Prep Time10 mins
Cook Time30 mins
Course: Main Course/Curry
Cuisine: Parsi (Indian)
Diet: Vegan, Vegetarian
Keyword: Tofu Patia
Servings: 6 servings


  • 16 oz extra-firm tofu.
  • ½ tbsp + 1 tsp vegetable oil
  • ¼ tsp turmeric
  • ½ tsp red chilli powder
  • Salt to taste.
  • 1 cup coconut milk
  • 1 tsp cumin seeds
  • 1 tbsp grated ginger
  • 2 dry red chillies
  • 1 large onion , finely diced
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • ¼ tsp turmeric powder
  • 3 tomatoes , diced
  • 1 tbsp jaggery (can substitute with sugar)
  • Juice of 1 lemon
  • Chopped mint or cilantro for garnish


  • Swaddle the tofu in paper napkins or in cheesecloth, place in a colander, and place something heavy on top, like a cast-iron pan. Let the water drain out of the tofu for at least an hour.
  • Now stand the tofu on the side and slice so you have two slices of the same width as the whole block but only half the thickness.
  • In a baking pan large enough to hold the two slices of tofu side by side, mix 1 tsp of vegetable oil, ¼ tsp turmeric and red chilli powder. Add some salt to taste.
  • Place the tofu in the pan and turn over to coat with the turmeric-chilli-oil mixture.
  • Bake in a preheated 400-degree oven for 30 minutes until slightly chewy on the outside but creamy on the inside.
  • In a blender, make a paste of the coconut milk, cumin seeds, ginger and red chillies.
  • In a skillet or saucepan, heat ½ tbsp canola or vegetable oil
  • Add the onion and saute, stirring frequently, until browned.
  • Addthe coriander powder, cumin powder, and remaining turmeric powder.
  • Stir for a minute and then add the coconut milk mixture. Cook on a slow flame about five minutes.
  • Cut each slice of the baked tofu into four long strips, and then cut each strip into four pieces to get a dice of about ½ inch.
  • Add to the saucepan and stir in.
  • Add the tomatoes, cover, and cook until the tomatoes are fairly soft.
  • Add the jaggery and lemon juice. Check salt.
  • Garnish with chopped mint or coriander.
  • I love tofu patia with plain boiled rice, but I am sure a good bread would taste great dunked into this too.