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tofu tikka masala (lemmy.world)
submitted 3 years ago by to c/veganhomecooks@lemmy.world
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[–] 5 points 3 years ago* (last edited 3 years ago) (5 children)

I’m kind of terrible with tofu and thick sauces; even with extra firm tofu that I’ve pressed and frozen/unfrozen, I manage to make it crumble about 90% of the time, so this is always wizardry to me.

Granted, I don’t deep fry it because it’s such a huge pain to deep fry so that’s probably my problem…

Do you think that seitan would hold up well with this? I’d think it’d mimic chicken well, while the tofu is moreso the paneer replacement.

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  • [–] 3 points 3 years ago

    Tofu/Paneer is usually added at the end of the cooking process exactly for the reason you described, not making it crumble. And instead of deep-frying, you can shallow fry the tofu cubes on a frying pan, just so the sides are browned. You could also air-fry the cubes instead to achieve similar browning. And since the tofu is already cooked after frying, you can add it at the end and give it a gentle stir to mix it in :)

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  • [–] 2 points 3 years ago

    I find medium firm tofu holds together better when cooking in sauces like this. It's less brittle than firm tofu and has some give under pressure so it bends/squishes instead of crumbling.

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