Spiked with Indian spices and flavors this recipe is related to the Indian dish Shaheer Paneer, but uses tofu instead on paneer and gets a sweet hunch from the coconut

Preparation time: 25-30 minutes

What you need:

5 tablespoons oil (sesame oil gives a nice flavor)

1 large onion, chopped

4 garlic cloves, minced

1 tablespoon mustard seeds

1 tablespoon nigella seeds (you find them in Indian/Asian grocery stores; they are small black seeds that have a very distinct smokey aroma – it’s worth looking for them)

½ tablespoon turmeric powder

1 tablespoon garam masala

1 tablespoon coriander (powder or crushed seeds)

1 tablespoon cumin powder

½ -1 teaspoon chili powder (depending on your spice level)

1 teaspoon salt

14 oz (400g) firm or x-tra firm tofu

1 can (14oz/400g) tomatoes, diced

½ cup (80g) peanuts, chopped

½ cup (50g) coconut flakes, use sweetened flakes if you like a sweet flavor

½ cup (240g) tomato juice (or vegetable juice)

How to do it

Cut tofu into small 1-inch (2 cm) squares

Mix 4 tablespoons of oil with 1/2 tablespoon of garam masala and mix carefully with tofu; set aside and let marinate for at least 30 minutes (better for 1-2 hours or longer)

Heat remaining oil and sauté onions at medium heat for about 4 minutes until golden, add garlic and sauté for another minute

Add mustard seeds and nigella seeds, stir with onions and garlic until you smell the flavor of the spices.

Add tomatoes, remaining garam masala, cumin, turmeric, coriander, salt and chili; mix and let it simmer at medium heat for about 2 minutes

Add peanuts, coconut and tomato juice and stir; if the mix seems too firm add more tomato juice

Add tofu and marinade, stir carefully so the tofu doesn’t break up too much, increase heat slightly and let cook through for about 6-7 minutes. Taste and add more spices until you like it!

Serve with white or brown rice (basmati rice is best).

Enjoy!