Malai kofta is my all time favorite Indian dish. I knew it was vegetarian, but didn’t know much else, ingredient-wise. I learned that it usually has heavy cream, so here’s a vegan version to make at home.
Part One: Kofta
3-4 russet potatoes*
14 oz extra firm tofu
1/2 c arrowroot**
2 T cilantro leaves and stems, minced, more leaves for garnish
1 T lemon juice
2 t garam masala
1 3/4 t sea salt
1 c frozen green peas
coconut oil for baking
Part Two: Sauce
1 yellow onion, chopped
1 32 oz can diced tomatoes
1/4 c cashews
4 cloves garlic, minced
1″ piece fresh ginger, peeled and chopped
1 1/2 t garam masala
1 t ground turmeric
1/2 t cayenne pepper
1 t sea salt
1 t fenugreek
1 15 oz can coconut milk
*Or 4-6 yukon gold potatoes
- Cover potatoes with water in a pot, then cover with lid. Bring water to boil over high heat, then turn heat down to medium for 10-15 minutes until potatoes are fully cooked and easily pierced with a fork. Drain water from the potatoes, mash them smooth, and set aside.
- In another large pot add onion, canned tomatoes and their juices, cashews, garlic, ginger, garam masala, turmeric, cayenne, sea salt, and fenugreek. Cover and bring to a simmer over medium heat for 15 minutes, stirring occasionally.
- Transfer onion / tomato mixture to a food processor or blender and blend until smooth. Make sure to vent so hot air doesn’t build up in the food processor or blender. Pour mixture back into pot and add coconut milk. Mix together, cover, and set aside until kofta are ready.
- In a large mixing bowl, mash the tofu by squeezing it in your hands until it’s creamy or blend it in a food processor until smooth.
- Preheat the oven to 425 ºF.
- Mix potatoes, arrowroot, cilantro, lemon juice, garam masala, and sea salt into mashed tofu. Test consistency by forming a ball. It should hold together and might stick to your hands a little, but if it is very sticky and falling apart add a bit more arrowroot.
- Mix in frozen peas.
- Line a baking tray with parchment and spray or brush with oil.
- Shape kofta mixture into balls, about one tablespoon each. Arrange kofta so there is about an inch between each, then spray or brush the tops with oil. Bake for 40 minutes and flip halfway through, until both sides are golden and the edges of the kofta are crispy and chewy.
- To serve, pour sauce over kofta and garnish with cilantro, if desired. Enjoy with naan or brown basmati rice.
tofu post-food processor
Adapted from VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO CREAM SAUCE.
This quiche is magical because I spotted a local meat eater going back for seconds. It’s also gluten-free!
“Buckwheat groats” is fun to photograph and fun to say.
1 T ground flax
6 T water, divided
1 c almonds, ground into flour
1 c buckwheat groats, ground into flour
1 t dried parsley
1 t dried oregano
1/2 t sea salt
1 T coconut oil
If you need an ego boost, make a homemade quiche crust.
14 oz block of firm tofu
1 T coconut oil
1 yellow onion, thinly sliced
6 garlic cloves, minced
8 oz cremini mushrooms, sliced
1/2 c fresh basil leaves, chopped
1/3 c oil-packed sun-dried tomatoes, chopped
1 c spinach
2 T nutritional yeast
1 t dried oregano
1 t sea salt
1 t black pepper
1/2 t red pepper flakes
- Preheat oven to 350 degrees F and lightly oil a glass pie dish or quiche dish.
- Drain the block of tofu and wrap it in a few tea towels or paper towels. Place a couple of books on top of it to press out the water while you prepare the crust.
- Whisk flax and 3 T water in a small bowl and set aside.
- In a large bowl, stir together the almond meal, buckwheat flour, parsley, oregano, and sea salt.
- Stir in the flax mixture and oil until mostly combined, then add the remaining 3 T of water. The dough should stick together when you press it between your fingers.
- Crumble the dough evenly over the base of the pie dish. Starting from the middle of the dish, press the mixture evenly into the dish, working your way outward and up the sides. Poke a few fork holes in the dough so air can escape.
- Bake the crust at 350 degrees F for 13 minutes, or until lightly golden and firm to touch.
- Increase oven temperature to 375 degrees F.
- Break up the tofu block and put into food processor. Process until smooth and creamy. If it doesn’t get creamy, add a tiny splash of coconut milk to help it along.
- In a pan, add oil and sauté the onion and garlic over medium heat for a few minutes.
- Add the mushrooms and a pinch of sea salt and cook until most of the water cooks off the mushrooms, about ten minutes.
- Stir in the basil, tomatoes, spinach, nutritional yeast, oregano, sea salt, black pepper, and red pepper flakes and cook until the spinach begins to wilt.
- Remove from heat and stir in the creamed tofu until thoroughly combined.
- Pour mixture into the crust, smoothing out until even.
- Bake uncovered for 30-35 minutes, until the quiche is golden and firm to the touch.
- Cool quiche for 20 minutes on a cooling rack before slicing and serving.
Quiche goes great alongside a simple salad for breakfast, lunch, or dinner.
Adapted from Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche.
1 1/2 T olive oil
1 small yellow onion, diced
1 t fresh ginger, minced
4 garlic cloves, minced
2 russet potatoes, cubed
4 carrots, sliced**
1 jalepeño, seeded and sliced
3 T ground cashews
1/2 c (4 oz) tomato sauce**
2 t sea salt
1 1/2 T curry powder
1 c green peas
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 c coconut milk
1 bunch fresh cilantro
The oil in this recipe can be coconut, olive, canola, or vegetable, the onion can be white or yellow, the potatoes can be almost any type, the bell peppers can be any combo of colors, and the milk can also be any kind, including canned coconut milk for a full-bodied flavor.
**I used leftover red enchilada sauce in lieu of straight tomato sauce because it’s what I had on hand, and it turned out great! For the same reason, I used baby carrots instead of four full carrots. I hate to waste food (and money), so I try to be resourceful and use up what I have around before opening or buying something new.
I used a coffee grinder for the cashews but you can also use a blender or food processor.
- Heat the oil in a skillet over medium heat.
- Stir in the onion, cooking until tender.
- Mix in ginger and garlic and continue cooking for one minute.
- Mix in potatoes, carrots, jalapeño, cashews, tomato sauce, sea salt, and curry powder. Cook about ten minutes until potatoes are tender, stirring occasionally.
- Stir peas, bell pepper, and milk into the skillet. Reduce heat to low, cover, and simmer ten minutes.
- Garnish with cilantro to serve.
- Optional: serve with naan or over basmati rice.
Simple, flavorful, delicious.
This recipe was adapted from Vegetarian Korma.