To go with my ‘Palak Oat Bran Paratha’ I made a curry of baked tofu bread koftas. These are very easy and made with leftover bread combined with soft tofu and a few spices. I made twice the amount of koftas I needed in one shot. I froze one half and made the curry with the other half. Koftas freeze really well, and you don’t need to even thaw them. Just simmer them in the curry. It helps out when I am out of vegetables for a curry. I tried baking the koftas for the first time..it worked really well. Here is the recipe:
half a loaf of whole wheat bread
1 block silken soft tofu
4 green chillies
1 tbsp ginger garlic paste
1 small onion chopped
1 bunch cilantro, stems and leaves, chopped
salt to taste
1 tbsp oil
non stick cooking spray
2 onions sliced
1 tsp ginger garlic paste
1 cup tomato puree(fresh or canned, I used canned)
1 tsp chilli powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tbsp kasuri methi
1/4 cup milk/fat-free half and half
salt to taste
a pinch of sugar
chopped cilantro to garnish
Preheat the oven to 400 degrees.
In a food processor fitted with the metal blade, add the bread and pulse until you get fresh breadcrumbs. Remove and set aside. In the same processor bowl, add the tofu, chopped onion, green chillies, cilantro, ginger garlic paste and salt. Pulse until you get a homogenous mixture. Remove to a bowl. Add the breadcrumbs, little by little and mix it until you get the consistency that holds together. I was able to use all the breadcrumbs. But it might depend. You are looking for a mixture that holds together, but not too wet. Form it into balls. Line a baking sheet with foil and spray with non stick cooking spray. Place the kofta balls on it.
Bake for 10 minutes and turn over and bake another 10 minutes. Brush with the tbsp of oil and bake for another 5 minutes. You can skip this step, but it helps get a nice crust and color on the koftas. You can let cool the koftas and freeze in ziploc bags until further use.
For curry, heat 1 tsp of oil in a pan over medium heat. Add the two sliced onions to the oil and saute until the onions are soft, wilted and turn a nice golden brown. Let cool completely. Grind the onion, ginger garlic paste and all the spices: chilli powder, coriander powder, turmeric powder, cumin powder, garam masla and salt to get a fine paste. Again heat 2 tsp oil in the same pan. Add the ground paste and fry until the raw smell of the masalas is gone and the oil floats up. Add the tomato puree and a 1/4 cup water. Add the koftas and simmer until the mixture thickens. The koftas will absorb some water. Add the kasuri methi, sugar and milk. Check for seasoning. Bring to a final boil. Sprinkle with cilantro and serve hot with rotis or parathas.
Verdict: Healthy koftas that were too hard to guess that they were not fried. They had a crispy crust and a soft interior. They absorbed the flavor of the curry really well. They held up and didn’t fall apart. We really loved the koftas and the curry.Pin It