Tofu Chana Masala

By: La Vie dans mon Assiette
In collaboration with Unisoya


What you need: (Yield: 6 cups)

One 454 g package of Unisoya regular tofu

4 cups chickpeas

2 tablespoons canola oil

3 chopped onions

2 garlic cloves, chopped

1 tomato, finely diced

1 tablespoon chopped ginger

1 teaspoon ground coriander

1 teaspoon Garam Masala

1 teaspoon chili

1 teaspoon cumin seeds

1 1/2 tablespoon ground cumin

2 teaspoons red curry paste

1 cup 15% cream (can be replaced with coconut milk)

½ coconut milk

Salt and pepper

1 tablespoon canola oil

4 ground cardamom pods

1 pinch of cloves



The instructions:

In a non-stick skillet, heat 2 tablespoons of canola oil. Add the onions and cook for about 3 minutes over medium heat. Add the garlic, ginger and spices and cook for about 2 minutes. Add the tomatoes and stir for about a minute. Turn off the heat.

Stir in the cream and coconut milk. Stir the mixture to obtain a smooth texture. Then add the chickpeas once the texture is obtained. Set aside.

Cut the tofu into small cubes. Sprinkle the pieces of Tofu with cardamom, cloves and salt and toss well.


Heat 1 tablespoon of canola oil in a non-stick skillet. Add the tofu and cook, stirring, until the pieces are grilled.

Add the tofu to the recipe and keep a few pieces to place on the plate during service.

Drizzle with a coulis of coconut milk and chives.