1lb extra-firm tofu, drained & patted dry 1 tbsp ginger-garlic paste or grated 2 tbsp tomato paste 1 medium red onion, finely chopped 1 red pepper, finely chopped 1 cup frozen spinach, thawed and squeezed dry 1/2 cup chickpea flour (besan) or cassava flour 1/2 cup cilantro leaves, finely chopped |
2 tsp coriander powder 1 tsp cumin powder 1 tsp turmeric powder 1 tsp fennel powder 2 tsp tandoori powder 1 tsp chili powder salt, to taste |
Crumble the tofu in a large bowl until well mashed.
Saute onions in a shallow pan for a few minutes.
Add the ginger-garlic, and spices. Saute for a minute. Add red pepper and continue to cook for a couple more minutes.
Add mixture to the crumbled tofu. Add all other remaining ingredients.
Mix well. Set aside for 30 mins.
Make into small balls or logs. Shallow fry in a non-stick or cast-iron pan with a couple sprays of avocado oil. Or airfry at 350F for 15-20mins until the outside looks well done.
Let it cool for 10 mins before serving.
Enjoy dipped in chutneys as is, or in any creative way you come up with!
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