Rajma Masala with Tofu Sauce
Vegan Punks cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
A hearty Indian-inspired kidney bean curry with a rich, creamy gravy made from blended silken tofu. Aromatic spices, tomatoes, and beans make this a protein- and fiber-rich weeknight meal served with brown rice, kachumber salad, and optional cream.
- Time
- 40 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Dairy and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Rajma masala
- 25 g
- 150 g
- 12 g
- 15 g
- 10 g
- 2 g
- 2 g
- 2 g
- 2 g
- 1 g
- 35 g
- 2 g
To serve
- 240 g
- 400 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 2.14 kg before cooking, which is about 535 g per serving.
Steps
Cook the brown rice according to the packet instructions. Keep it warm while preparing the curry.
Blend the silken tofu in a blender or food processor until completely smooth and creamy. Set it aside.
Heat the vegetable oil in a large, heavy-based pan over medium heat.
Add the cumin seeds to the hot oil and fry for about 1 minute, until they begin to pop and smell fragrant.
Add the finely diced onion. Cook for 8–10 minutes, stirring occasionally, until soft and golden rather than merely translucent.
Add the minced garlic, grated ginger, and sliced green chilli. Cook for a further 2 minutes, stirring, until fragrant and softened.
Add the tomato puree and stir it into the aromatics. Cook for 1 minute so the puree darkens slightly and loses its raw taste.
Add the chopped tomatoes and blended silken tofu. Stir thoroughly until the tofu is incorporated into a smooth, creamy sauce.
Add the drained kidney beans and season with salt. Stir carefully to coat the beans in the sauce.
Cover the pan with a lid and simmer gently for 15 minutes, stirring occasionally, until the beans are hot and the sauce has thickened.
Stir in the garam masala. Taste and add more salt if needed.
Serve the rajma masala over the warm brown rice, accompanied by kachumber salad and an optional swirl of cream.
Notes
The source describes this as a 30–40 minute weeknight meal. The cream is listed as a serving suggestion and can be omitted; use a plant-based cream to keep the dish vegan. Use the drained weight of the kidney beans when calculating nutrition or scaling the recipe.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 670
- Protein
- 28 g
- Carbs
- 108 g
- Fat
- 16 g
- Fiber
- 20 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
