This is a healthy and tasty gravy using sprouts and tofu. While browsing through the recipes in a cookbook I glanced at “Moong Paneer” and decided to modify it based on the ingredients on hand. I normally cook and freeze various legumes and sometime back I also froze raw moong sprouts. Freezing legumes have become handy in many recipes such as this one. 
There are a few steps involved, but the end product was fully worth the effort. Since we like our tofu to have a crust on the outside, I baked it rather than deep frying. Also, I cooked the sprouts in the gravy so as to cook it until it is just done and not mushy. Ginger and garlic as always added a ton of flavor and the cashew-almond paste added the right amount of richness. Recipe inspired by “Moong Paneer” from Mallika Badrinath book. Off to the recipe.
Sprouted Moong Tofu
Healthy and tasty curry with sprouts and tofu.
Ingredients:
- For Tofu
- tofu - 1 box - pressed and cubed
- ginger-garlic paste - 1 - 2 tsp
- turmeric - a pinch
- chilly powder - 1/2 tsp
- coriander powder - 1 tsp
- tomatoes - 2 tbsp (puree)
- salt - to taste
- For Masala
- oil - 1 tsp
- onion - 1 cup - cut into big chunks
- garlic - 6 cloves
- ginger - 1/2 inch piece
- turmeric - a pinch
- chilly powder - 1 tsp
- coriander powder - 2 tsp
- garam masala - 1/2 tsp
- salt - to taste
- sugar - 1/2 tsp
- Cashew - Almond Paste
- almonds - 10 - blanched and peeled
- cashews - 8
- For Gravy
- oil - 1 tbsp
- onion - 1 cup - sliced verticaly
- sprouts - 1 1/2 cups
- tomato paste - 1 tbsp
- tomatoes - 2 tbsp (puree)
- salt - if needed
- water - 2 cups
Instructions:
Tofu
Mix all the ingredients and keep aside for 30 minutes. Bake at 375F for about 25 minutes turning once in the middle.
Cashew-Almond Paste
Make a paste with cashews and almonds. Use milk if needed to blend.
Masala
In a tsp of oil fry onions, garlic and ginger. Allow to cool and blend with the rest of the ingredients.
Gravy
Heat oil and fry onions. Next add the masala and saute for a few minutes. Next add the salt(if needed), sprouts, tomato paste and puree. Add about 2 cups of water and bring to a boil. When the sprouts are cooked add the cashew-almond paste and tofu.
Simmer for a couple of minutes and turn off the stove. Garnish with cilantro. Serve with rotis, dosai, etc.
1. You can pressure cook the sprouts if needed. In this case reduce the water by 1/4 cup.
2. You can just use soaked moong dal rather than sprouts. Cook the soaked dal before adding to gravy.
1 year ago: Snow Peas Cashew Curry
2 years ago: Strawberry Lemonade
Pictorial
1. Mix the ingredients under "For Tofu". Allow to sit for about 30 minutes.
2. Bake the tofu at 375F for about 25 minutes turning the pieces once in the middle.
3. Baked tofu.
4. Make a paste of cashews and almonds and keep aside. Use some milk if the blender blades refuse to move.
5. Prepare the masala. Fry onions, ginger and garlic in a tsp of oil. Allow to cool.
6. Blend with the remaining ingredients under "For Masala".
7. Gravy: Heat a tbsp of oil and add the onions. Saute until they are cooked.
8. Add the masala and saute for a few minutes.
9. Add the sprouts, tomato puree, tomato paste and salt (if needed).
10. Add about 2 cups of water and bring to a boil. Simmer until the sprouts are cooked. You can also pressure cook the sprouts and add.
11. Add the cashew-almond paste and baked tofu.
12. Simmer for a couple of minutes. Turn off the stove and garnish with cilantro.
Tasty gravy ready.
Enjoy!
Linking to Bake Fest #30 happening here and DIO – Fiber Rich Dishes happening here.
Healthy Dish. Bookmarked it. Thanks for linking into Dish it out Event
Very interesting side dish,loving it.
Very tasty and healthy too!
healthy and a yummy dish…nice clicks
healthy sidedish!