Vegan Lasooni Chicken curry – No tomato

No tomato Lasooni Chicken Curry made vegan by utilizing crispy baked tofu as an alternative! The creamy dairyfree red sauce uses blended red bell peppers as an alternative of tomatoes. Nut-free + soy-free option.

Today’s tofu curry is a vegan spin on lasooni chicken curry. Lasooni(with garlic) sauce in fact has a lot of garlic. The sauce varies based on restaurants and based on the protein added to it. Just like the dal Lasooni uses more whole spices and fewer of the saucy base.

For this version, we use tofu as an alternative choice to chicken and we bake it before adding it to the gravy to get that perfect chewy meaty texture.

The sauce is absolutely special here. Indian sauces are inclined to depend on a base sauce made with fresh tomatoes and onions or simply tomatoes and a cream element like yogurt or heavy cream. Nevertheless,  if you could have a sensitivity to tomatoes, you don’t must miss out on all of the delicious sauces!  This Lasooni curry (Indian garlic red sauce) uses blended roasted red bell peppers as an alternative of tomatoes!

Because the protein, I went with crisped-up baked tofu but you should use soy curls, seitan, chickpeas or veggies! Whatever you wish really, the magic is within the gravy.

Lasooni means garlicky so garlic is a must here but you possibly can mess around with the quantity. Use as much as you want!

More tofu curry recipes:

Khada Masala Murg

Malai Tofu Curry: Vegan Malai Paneer

Baked Tofu Curry (Easy Tofu Makhani)

Vegan Chicken Changezi

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Vegan Lasooni Chicken Curry with Red pepper sauce (tomato-free)

No tomato Lasooni Chicken Curry made vegan by utilizing crispy baked tofu as an alternative! The creamy red sauce uses blended roasted red bell peppers as an alternative of tomatoes. Nut-free + soy-free option.

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Primary Course

Cuisine: Indian

Servings: 4

Calories: 212kcal

Creator: Vegan Richa

Ingredients

For the Tofu

• 14 ounce (400 g) firm or extra firm tofu
• ½ teaspoon garlic powder
• ½ teaspoon Kashmiri chili powder or paprika or use ¼ teaspoon cayenne
• ¼ teaspoon salt
• 2 tablespoons corn starch

For the Red Sauce

• 1/3 cup (43 g) raw cashews soaked for at the least quarter-hour in hot water, see notes for Nutfree option
• 1/3 cup of roasted red bell pepper
• 1 cup (236.59 ml) water

For the lasooni sauce

• 2 teaspoons oil
• ½ teaspoon cumin seeds
• 2 bay leaves
• 1 inch cinnamon stick
• 8 cloves of garlic finely chopped
• 2 teaspoons dried fenugreek leaves
• 1 teaspoon Kashmiri chili powder or use ¾ teaspoon paprika
• 1/8 teaspoon white pepper
• ½ teaspoon freshly ground black pepper
• ¾ cup of chopped white or red onion
• 1 inch ginger julienned. Reserve a few of it for garnish
• ½ to 1 cup (118.29 ml) of water or non dairy milk
• ½ teaspoon salt
• Cilantro and pepper flakes for garnish

Instructions

• Bake the tofu, press the tofu for at the least quarter-hour then tear it into organic bite-sized pieces and add to a bowl.

• In one other small bowl mix the garlic powder, Kashmiri chili powder, salt and cornstarch. And sprinkle this mixture all around the tofu. Toss well to coat, then spread the tofu on a parchment lined baking sheet. Bake at 400F (205C) for 20 minutes or until the tofu cubes are somewhat crisp. Or pan fry for 8-10 mins, tossing once in between. See notes for soyfree protein options.

• Make the red pepper sauce mix. Mix the roasted bell peppers, cashews and water until the cashews break down completely. I often mix it for a minute then let it sit for 2-3 minutes then mix again for 30 seconds after which let it sit for one more minute after which mix again.

• Make the sauce, heat a big skillet over medium heat, and add oil. Once the oil is hot add the cumin seeds and blend. Let the cumin seeds roast very well and alter color significantly and get very fragrant. 2-3 mins

• Then add in the opposite whole spices, that’s the bay leaves, cinnamon sticks and blend in. Mix for just a few seconds. Once the bay leaves have began changing color, add within the garlic, fenugreek leaves, Kashmiri chili powder and provides it a very good mix for just a few seconds.

• Then add within the white pepper, black pepper, onion and a very good pinch of salt and blend. Then cook this mixture until the onion and garlic are each golden.

• Deglaze the pan in between if the spices are beginning to scorch somewhat bit. Use 1 tablespoon of water at a time to deglaze. The deglazing also helps conduct the warmth to evenly brown the onion.

• Once golden, add within the blended roasted bell pepper sauce and half the ginger and blend in and produce it to a very good boil. 4-5 mins. Add more water as needed for the specified sauce consistency.

• Add baked tofu to this sauce and toss gently to coat the tofu, simmer for 1 or 2 minutes, taste and adjust fastidiously. Taste and adjust salt and flavor then switch off the warmth. Let the tofu sit on this sauce for one more 5 minutes before serving.

• Garnish with cilantro, ginger and pepperflakes and Serve with flat bread, naan, roti or rice. When you don’t like fresh ginger, then don’t use it as garnish

Notes

Use tomatoes: It is a tomato free recipe, in case you don’t need to use roasted bell peppers then you should use 8 oz canned tomato purée as an alternative
To make this nut free use 15 oz can coconut milk or a mix of pumpkin seeds and hemp seeds as an alternative of cashews,  or you should use 1/3 cup of non dairy yogurt or use 1/3 of silken tofu and mix either of  these with the roasted bell pepper.
To make this soy free, You possibly can add in other protein sources corresponding to 1 can of cooked chickpeas or some chickpea tofu or vegan chicken(no must bake these ie skip step 1) or use some roasted vegetables like cauliflower, sweet potato, etc.

Nutrition

Nutrition Facts

Vegan Lasooni Chicken Curry with Red pepper sauce (tomato-free)

Amount Per Serving

Calories 212
Calories from Fat 108

% Each day Value*

Fat 12g18%

Saturated Fat 2g13%

Sodium 489mg21%

Potassium 203mg6%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 3g3%

Protein 12g24%

Vitamin A 749IU15%

Vitamin C 20mg24%

Calcium 195mg20%

Iron 3mg17%

* Percent Each day Values are based on a 2000 calorie weight loss program.

Ingredients:

• For the baked tofu we’d like firm or extra firm tofu – nonetheless, you too can use soy curls, seitan, chickpeas, or veggies!
• the tofu is coated with a mixture of garlic powder, Kashmiri chili powder, salt, and cornstarch before baking
• As a base for the creamy red sauce, we use raw cashews, soaked for at the least quarter-hour in hot water
• roasted red bell peppers provide the sauce with sweetness, smokiness, and that gorgeous red color
• as a seasoning for the gravy we add tempered cumin seeds and bay leaves in addition to cinnamon, fresh garlic,  fenugreek leaves, and Kashmiri chili powder
• white or red onion and ginger, julienned. cilantro and pepper flakes for garnish

Suggestions:

• It is a tomato-free recipe, in case you don’t need to use roasted bell peppers then you should use 2 juicy large tomatoes as an alternative or 8 oz canned tomato purée as an alternative
• To make this nut free use a mix of pumpkin seeds and hemp seeds as an alternative of cashews,  or you should use 1/3 cup of non dairy yogurt or use 1/3 cup of silken tofu and mix either of  these with the roasted bell pepper.
• To make this soy free, that’s without the tofu. You possibly can add in other protein sources corresponding to 1 can of cooked chickpeas or some chickpea tofu or vegan chicken(no must bake these) or some roasted vegetables like cauliflower, sweet potato, etc.

Find out how to Make Vegan Lasooni Chicken Curry

Bake the tofu, press the tofu for at the least quarter-hour then tear it into organic bite-sized pieces and add to a bowl.

In one other small bowl mix the garlic powder, Kashmiri chili powder, salt and cornstarch.

And sprinkle this mixture all around the tofu. Toss well to coat.

Spread the tofu on a parchment-lined baking sheet and bake at 400F (205C) for 20 minutes or until the tofu cubes are somewhat crisp. See notes for soy-free protein options.

Make the red pepper sauce mix.

Mix the roasted bell peppers, cashews and water until the cashews break down completely. I often mix it for a minute then let it sit for 2-3 minutes then mix again for 30 seconds after which let it sit for one more minute after which mix again.

I repeat this at the least 3 times in order that the cashews are well blended.

Make the sauce, heat a big skillet over medium heat, and add oil.

Once the oil is hot add the cumin seeds and blend. Let the cumin seeds roast very well and alter color significantly and get very fragrant.

Then add in the opposite whole spices, that’s the bay leaves, cinnamon sticks and blend in. Mix for just a few seconds. Once the bay leaves have began changing color add within the garlic, fenugreek leaves, and Kashmiri chili powder and provides it a very good mix for just a few seconds.

Then add within the white pepper, black pepper, onion and a very good pinch of salt and blend very well. Then cook this whole mixture until the onion and garlic are each golden.

Deglaze the pan in between if the spices are beginning to scorch somewhat bit. Use 1 tablespoon of water at a time to deglaze. The deglazing also helps conduct the warmth very well, it will depend on the form of your pan.

Then add within the blended roasted bell pepper sauce and half the ginger and blend in and produce it to a boil. (When you don’t like fresh ginger, then don’t use it as garnish and use only ½ inch ginger julienned at this step.)

Add more water as needed for the specified sauce consistency.

Add baked tofu to this sauce and toss gently to coat the tofu, simmer for 1 or 2 mins. Taste and adjust salt and flavor then switch off the warmth. Let the tofu sit on this sauce for one more 5 minutes before serving.

Garnish with cilantro, ginger, and pepper flakes, and serve. Serve with flatbread, naan, roti, or rice.

Storage:
Store refrigerated in a closed container for upto 3 days.
Freeze for upto 2 months.

Can I make this without nuts?

To make this nut free use 15 oz can of coconut milk or use a mix of pumpkin seeds and hemp seeds as an alternative of cashews,  or you should use 1/3 cup of non dairy yogurt or use 1/3 cup of silken tofu and mix either of  these with the roasted bell pepper.

Can I make this without Tofu?

To make this soy free, that’s without the tofu. You possibly can add in other protein sources corresponding to 1 can of cooked chickpeas or some chickpea tofu or vegan chicken or seitan(no must bake these, ie skip step 1) or some roasted vegetables like cauliflower, sweet potato, etc.

Can I make this with soycurls?

Soak 4 oz soycurls in broth then squeeze calmly. Toss within the spices and bake or panfry until crisp on some edges, then use with the sauce.