Tofu with its high protein and amino acids combined with potato rich in fibre and antioxidants makes this dish an excellent plant based meal.



  • 1 Bay leaf
  • 3 pepper corns
  • 2 cardamom
  • 1 tsp cumin seeds
  • 2 cloves
  • 3 tomatoes ( roughly chopped)
  • 2 Onions ( roughly chopped)
  • 1tsp coriander powder
  • 1 tsp turmeric powder
  • 2 tsp red chilli powder
  • 1 tsp kasuri methi
  • 100gms tofu ( grated )
  • 4-5 tsp & also for binding maida/ plain flour
  • 2 green chillies ( chopped )
  • 3 medium sized potatoes ( boiled and mashed )
  • 1 tsp ginger garlic paste
  • 2 tsp garam masala
  • Coriander leaves ( chopped)
  • 4-5 cashews for puree and chopped cashews for kofta
  • 4tbsp coconut milk
  • Oil for frying kofta


For Tofu Kofta

  1. In a bowl add the mashed boiled potatoes, grated tofu,1tsp salt, 1 tsp garam masala,1tsp red chilli powder, chopped green chillies &chopped coriander leaves and mix all the ingredients.
  2. Add 3-4 tsp maida/plain flour in batches and knead into a smooth dough.
  3. Take a little portion of dough & take a little dry flour on hands to flatten it into a bowl shape.
  4. Add the chopped cashews into the dough & seal them from all sides into a ball or kofta.
  5. Roll into dry flour and keep aside.
  6. Heat oil in a Kadhai and shallow fry all the koftas on Medium flame.
  7. Turn the koftas after a min and let it cook evenly on both sides.
  8. Once it turns golden brown, place it on a paper towel and set aside.

 It will take around 30-45 mins for the soy milk to thicken and reduced on medium flame.

 For Gravy

  1. Heat oil in a pan and add cumin seeds and let it crackle and then add all the spices and saute it on low flame.
  2. Add the onions tomatoes & cashews and saute it for two minutes until the tomatoes are softened.
  3. Turn off the flame and let it cool for 2-3 minutes and then blend it into a smooth paste.
  4. Further, heat oil in a pan and add ginger garlic paste and red chilli powder and mix them on low flame.
  5. Add the smooth paste into the pan and let it simmer for a minute and then add. coriander powder and kasturi methi and coconut milk & give the gravy a mix.
  6. Add 1-tsp salt for taste & let it simmer for 1-2 minutes until all the flavours are absorbed. 



Place all the kofta in a bowl and pour the hot gravy covering the koftas completely and then garnish it with some chopped coriander leaves.



Vikyath is a budding vegan chef , currently pursuing his Hotel management in Culinary arts from the prestigious Manipal University. His love for animals and cruelty towards them turned him vegan.

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