This vegan jalfrezi is packed full of veggies and baked tofu. The aromatic spices and chili pepper give it a spicy kick which can be adjusted to suite your preference. Serve it with rice or naan bread for a delicious vegan dinner.
If you've tried my Aloo Vindaloo - Potato Vindaloo or my Easy Aubergine And Chickpea Curry, you'll know that I love a great vegan curry recipe. And, this recipe is my new favorite!
Serve Tofu Jalfrezi with a steaming bowl of rice cooker basmati rice.
Reasons You'll Love This Recipe
- It's a healthy version of one of the most popular Indian takeaway dishes.
- It's flexible. Can't stand the heat? Reduce or omit the chili peppers. It's up to you.
- The tofu in this vegan jalfrezi is baked, not fried. Meaning, its lighter without sacrificing that wonderful flavor jalfrezi is known for.
- It's a great meal prep recipe. Vegan jalfrezi can be batch cooked and frozen. Then, all you need to do is defrost it and reheat for a delicious midweek meal.
- Vegetarians, vegans and omnivores will all love this healthy plant based curry.
- It's easy to make!
What Is Jalfrezi?
Jalfrezi literally translates to "hot fry." It originates in Bengal, but is popular all over the Indian subcontinent. And, it's one of the UK's most popular Indian dishes.
Jalfrezi typically consists of a protein ( in our case tofu), veggies, green chilies, aromatic spices, peppers and tomatoes. What makes jalfrezi different from other curries is that the protein and veggies don't need to marinate. Instead, they're stir-fried with the spices and chili peppers, making it a great weeknight meal.
Let's make vegan jalfrezi!
How To Make Vegan Tofu Jalfrezi
- Preheat your oven to 200° C (400° F). Line a large baking tray with parchment paper.
- Drain the tofu and wrap it in a paper towel. Place a heavy object like a cast iron pan on top, and allow the tofu to release it's liquid for 15 minutes.
- Chop your butternut squash and the drained tofu into 1 inch pieces. Put them in a bowl and drizzle with two tablespoons of vegetable oil. Spread them out evenly on your baking tray and bake for 20 minutes.
- While the tofu and squash are baking, begin making the curry.
- Saute the onion and peppers for 3 minutes. Add the garlic, ginger,chili, cumin, garam masala and turmeric to the pan, and saute for 2 more minutes.
- Mix the cornstarch with 3 tablespoons of water in a small cup. This is your slurry. We'll be using it to thicken the jalfrezi sauce.
- Add your tomato sauce, tomato paste and 250 ml of water. Stir in the cornstarch slurry and simmer for 10-15 minutes, or until the sauce has thickened.
Serving Suggestions
- Serve with a steaming bowl of rice or naan bread.
- Add a dollop of vegan coconut yogurt to tone the heat down.
- Vegan jalfrezi goes well with a simple tomato and onion salad with a squeeze of lime juice.
- Make a simple riata by mixing vegan yogurt with some finely chopped cucumbers and fresh mint.
- Make some fresh potato tortillas for dipping into your curry.
- Pickles and relish are a great side for any curry.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers!
Frequently Asked Questions
Yes, it is! There's no gluten in this recipe.
Stored in an airtight container, this curry should stay fresh for 3 days.
Yes! Allow the curry to cool completely. Store in individual portions in airtight containers. It should stay fresh for up to 4 months. Defrost in the fridge, and reheat on the stovetop or in the microwave.
Craving More Easy Vegan Recipes?
Roasted Aloo Gobi - Vegan and Gluten Free
Sambal Oelek Chili Paste - An Authentic Recipe
Healthy Mushroom Curry With Chickpeas
Fasolada - Easy Greek Bean Soup
Celery Soup - Vegan and Gluten Free
Za'atar Bread - Za'atar Manaquish
Batata Harra - Spicy Lebanese Potatoes
📖 Recipe
Easy Vegan Tofu Jalfrezi
Ingredients
- 3 tablespoons vegetable oil divided
- 14 ounces tofu cut into 1 inch pieces
- 1 cup butternut squash roughly chopped
- 1 medium onion roughly chopped
- 3 cloves of garlic
- 1 inch piece of ginger grated
- 2 green chilies deseeded and finey chopped
- 1 red pepper diced
- 1 yellow pepper diced
- 1 tablespoon cumin
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 cup + 3 tablespoons, divided water *or vegetable broth
- 14 ounces canned chopped tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 200° C (400° F). Line a baking tray with parchment paper.
- Drain the tofu and wrap it in a paper towel. Place a heavy object like a cast iron pan on top, and allow the tofu to release its liquid for 15 minutes. *see note 1
- Chop the butternut squash and the drained tofu into 1 inch pieces. Put them in a bowl and drizzle with two tablespoons of vegetable oil. Spread them out evenly on the baking tray and bake for 20 minutes.
- While the tofu and squash are baking, begin making the curry.
- Saute the onion and peppers for 3 minutes. Add the garlic, ginger,chili, cumin, garam masala and turmeric to the pan, and saute for 2 more minutes.
- Mix the cornstarch with 3 tablespoons of water in a small cup.
- Add the tomato sauce, tomato paste and 1 cup (250 ml) of water. Stir in the cornstarch mixture and simmer for 10-15 minutes, or until the sauce has thickened.
- Add the baked tofu and butternut squash to the pan and serve immediately.
Notes
- If you have a tofu press, use it to press the liquid out of your tofu.
- Nutitional information does not include rice or condiments.
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