Keralan inspired tofu molee that’s perfect for vegans, vegetarians and anyone who loves their food spicy! Although not exactly a traditional meen molee, this South Indian inspired dish pays homage the fish molee with its superfecta of hot, sweet, salty and sour flavours. It hits all of those tastebuds with spicy chilli, subtle sweetness, and a salty-sour “wow” from the first bite.
It’s said, on Whisk Affair, that the molee, or Molly, was named after a British visitor to Kerala who wanted a milder version of the Keralan fish curry. Personally, I like it spicy but the coconut milk is a welcome creamy treat especially during the colder months. Whilst not an ideal recipe for weightloss, you could easily cook the vegetables in a little water instead of oil, and substitute sugar for stevia, and coconut milk for a little unsweetened soy yogurt stirred in at the end for a meal that’s high in protein and veggies and low in fat.
The “magic ingredient” that gives this recipe a really authentic taste is curry leaves (click here), sometimes we can get them fresh at the Indian supermarkets in Bristol and freeze them but they work out to be expensive that way. I think they keep their flavour really well dried. Freshly ground homemade garam masala is all well and good but you can buy it online here or find it locally in corner shops.
Tofu Molee Prep
Tofu Molee Recipe
This recipe takes a little time to prepare but it's so delicious, hitting the tastebuds
- tomato sauce base (or tomato passata)
- 2tsp ground garam masala
- tablespoon sugar or teaspoon stevia
- tablespoon lemon juice
- 2 blocks frozen chopped spinach
- block extra firm or smoked tofu
- birds eye chillis to taste (optional)
- basmati or cauliflower rice
- tablespoon mustard oil (optional)
- one onion, finely sliced (optional)
- two cloves of garlic crushed (optional)
- 5 curry leaves
- tsp whole mustard seeds
- tsp whole cumin seeds
- half tin coconut milk
- salad to serve
- Step 1 1. Heat your tomato sauce base or passata and add the garam masala, sugar/stevia, lemon juice, defrosted spinach, tofu and spinach. Bring to a high simmer
- Step 2 2. Cook the rice according to instructions (I like to use cauliflower rice)
- Step 3 2. Make a tadka by frying fresh onion, garlic, ginger and the whole spices in mustard oil and add this to the curry hot – be careful, it can spit! If you don’t want to use oil, dry fry the spices and add the garlic and ginger earlier to the sauce
- Step 4 3. Add coconut milk and serve with rice and a salad
tomato sauce base (or tomato passata)
Please note, this blog contains affiliate links. For more information, see our affiliate policy here.