Vegan Tofu “Prawn” Patia
Prawn Patia is a classic dish made with shellfish and it comes from India's small but prominent Parsi community. Its incredible mix of flavors--sweet, spicy, salty, tangy and savory--works just as well with tofu in this vegan version.
Servings: 6 servings
- 16 oz super firm tofu (or extra firm tofu with water pressed out, cut into ½-inch cubes)
- 2 tsp vegetable oil
- ½ tsp turmeric (divided)
- ¼ tsp cayenne
- 1 tsp Old Bay seasoning (optional)
- Salt to taste.
- 14 oz coconut milk
- 1 tsp cumin seeds
- 1 tbsp grated ginger
- 2 dry red chillies
- 1 large onion (finely diced)
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 2 large tomatoes (finely diced)
- 1 tbsp jaggery (can substitute with coconut sugar or regular sugar)
- ½ tsp garam masala
- Juice of 1 lemon
- 2 tbsp cilantro or mint (for garnish)
Mix the tofu with ¼ tsp turmeric, cayenne, Old Bay, if using, and 1 tsp vegetable oil. Place in an air fryer basket and air fry at 375 degrees for 12 minutes or bake in 400-degree oven for 30-40 minutes or until firm and chewy.
Blend the coconut milk, cumin seeds, ginger and red chili peppers into a smooth paste. Set aside.
Heat the remaining 1 tsp oil in a skillet or saucepan and add the onions. Saute until they brown at the edges, then add in the ground coriander, ground cumin and remaining turmeric.
Stir for a minute and then add the coconut milk mixture. Cook on a slow flame about five minutes or until you see tiny pools of the fat from the coconut milk on top.
Stir in the tofu and ½ cup water. Mix well.
Add the tomatoes, jaggery and garam masala and stir in.
Bring to a boil and let the curry simmer for another couple of minutes. You can add a bit more water, around ½ cup, if the sauce is too thick for your liking. Check salt and add more if needed.
Calories: 218kcal | Carbohydrates: 11g | Protein: 8g | Fat: 17g | Saturated Fat: 14g | Potassium: 463mg | Fiber: 2g | Sugar: 5g | Vitamin A: 558IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 4mg