Equipment
Ingredients
Tofu and Aromatics
- 15 ml olive oil
- 200 g extra-firm tofu, pressed and cubed
- 100 g red onion, thinly sliced
- 2 garlic, minced
- 10 g ginger root, peeled and grated
Vegetables and Beans
- 250 g cherry tomatoes, whole
- 250 g canned chickpeas, drained and rinsed
Masala Base
- 5 g garam masala
- 4 g kosher salt
- 3 g ground cumin
- 2 g ground turmeric
- 2 g kashmiri chili powder
Liquids and Finish
- 60 ml vegetable broth
- 15 ml lemon juice, freshly squeezed
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 401 kcal
- Protein
- 22 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 14 g
- Sugar
- 13 g
- Sodium
- 1227 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 863 mg
- Calcium
- 398 mg
- Iron
- 5.9 mg
- Magnesium
- 101 mg
- Phosphorus
- 288 mg
- Zinc
- 2.6 mg
- Vitamin A
- 38 mcg
- Vitamin C
- 27 mg
- Vitamin E
- 2.1 mg
- Vitamin K
- 29 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.12 mg
- Niacin
- 0.8 mg
- Folate
- 84 mcg
- Water
- 258 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place a large skillet over medium-high heat, approximately 190°C/375°F, and pour in the olive oil.
Add the cubed tofu to the skillet and sear for 5 minutes, turning occasionally with a spatula, until golden brown and crisp on all sides.
Push the tofu to the edges of the skillet. Add the whole cherry tomatoes to the center and cook undisturbed for 3 minutes until the skins blister and char.
Add the sliced red onion, minced garlic, and grated ginger root to the pan. Sauté the mixture for 3 minutes until the onions soften and turn translucent.
Sprinkle the garam masala, kosher salt, ground cumin, ground turmeric, and kashmiri chili powder over the ingredients. Stir constantly for 1 minute to bloom the spices.
Pour in the chickpeas and vegetable broth. Reduce the heat to medium-low, around 100°C/212°F, and simmer for 5 minutes until the liquid reduces into a thick glaze that coats the ingredients.
Remove the skillet from the heat. Fold in the fresh lemon juice and garnish with freshly chopped cilantro before serving.
Chef's Notes
- Pressing the extra-firm tofu for at least 15 minutes before cubing will dramatically improve its ability to absorb the masala spices and achieve a crispy exterior.
- For the best blistered tomatoes, resist the urge to stir them immediately. Letting them sit on the hot surface develops a proper char, which adds a deep, smoky sweetness.
- If opting to serve this with a poached egg, ensure eggs are pasteurized if serving to vulnerable populations. The rich, runny yolk creates a luxurious sauce that binds the spiced chickpeas perfectly.
- Kashmiri chili powder provides a vibrant red hue and mild heat. If substituting standard cayenne pepper, reduce the quantity by half to avoid overpowering the dish.
Storage
Refrigerator: 4 days — Store in an airtight container. The spices will continue to meld and deepen in flavor.
Freezer: 2 months — Tofu texture will change slightly upon freezing, becoming more spongy but absorbing sauce well.
Reheating: Microwave in 1-minute bursts, stirring occasionally, or warm on the stovetop with a splash of water.
Troubleshooting
Tofu sticks to the pan and tears when flipped
Cause: The pan was not fully preheated before adding the tofu, or the tofu retained too much water
Fix: Use a firm metal spatula to scrape up the stuck bits; the rustic texture will still absorb flavors perfectly
Prevention: Ensure the oil is shimmering hot before adding tofu, and press tofu thoroughly before cubing
Spices taste bitter or burnt
Cause: The pan was too hot when the dry spices were added, scorching them before the liquid went in
Fix: Cannot be fixed, but adding a teaspoon of maple syrup or sugar can sometimes mask mild bitterness
Prevention: Lower the heat slightly before adding dry spices and keep them moving constantly
Cultural Context
This dish draws inspiration from Chana Masala, a beloved North Indian chickpea stew, but adopts a drier, pan-fried approach common in modern fusion cooking. By incorporating blistered tomatoes and tofu, it bridges traditional Indian spice profiles with contemporary, protein-dense weeknight meal strategies.
