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    Jain Tofu Masala

    watch the jar ↓

    A cream bowl of jain tofu masala: tofu cubes in an orange tomato gravy topped with chopped coriander100+ cooks
    ★ 4.1
    • Total time:30min
    • Your hands-on time:8min you
    • Longest hands-free stretch:15min free

    How upliance makes jain tofu masala, step by step

    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Jain tofu masala. Done.
    8 min21 min
    1. upliance, upliance

      This cooks it.

      • CHOP
      • SAUTÉ
      • COOK
      • PURÉE
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, chops, sautés, stirs and cooks, and the screen tells you what to drop in next. Scroll to watch it make jain tofu masala from above.

    2. You, 5 min

      Cube tofu, halve tomatoes

      +−How rough?

      Cut 200 g tofu into bite-size cubes and 2 tomatoes in half. Pull the stems off 2 dried red chillies, and wash 10 coriander stems with the roots off. Finely chop 4 more coriander stems for the top. Mincing the chilli and coriander and blending the tomatoes is the jar's job, not yours.

    3. You, 30 s

      Drop 1 of 4

      +−What goes in

      2 dried red chillies and 10 coriander stems into the empty jar. Put the lid and crown on.

    4. Line drawing: jar with lid and crown on
      upliance, 10 s

      Minces chilli and coriander

      +−No knife?

      With the lid and crown on, the blade minces the chilli and coriander fine in about 10 seconds. Scrape the sides down once it stops.

    5. You, 15 s

      Drop 2 of 4

      +−What goes in

      2 tbsp refined oil and ¼ tsp hing. Put the lid on and leave the crown off.

    6. Line drawing: crown lifted off the lid
      upliance, 30 s

      Sizzles it in hing

      +−Why so short?

      Half a minute of heat and a slow stir is all the hing and chilli need to bloom in the oil. Any longer and the coriander would go dark.

    7. You, 1 min

      Drop 3 of 4

      +−What goes in

      The 4 tomato halves, then ½ tsp kashmiri mirch, 1 tsp coriander powder, ¾ tsp salt and ¼ tsp amchur. Lid and crown on.

    8. Line drawing: jar with lid and crown on
      upliance, 5 min

      Cooks the tomatoes down

      +−What's happening?

      With the lid on, upliance cooks the tomatoes with the spices for 5 minutes, mixing now and then, till they slump and go soft.

    9. Line drawing: jar with lid and crown on
      upliance, 10 s

      Blends it into gravy

      +−No mixer?

      The blade spins fast for about 10 seconds and turns the soft tomatoes into a smooth masala, right in the same jar. Scrape the sides down after.

    10. You, 30 s

      Drop 4 of 4

      +−What goes in

      Scrape the sides down first. Then 200 g tofu cubes and 80 ml water. Lid on, crown off.

    11. Line drawing: crown lifted off the lid
      upliance, 15 min

      Simmers tofu in masala

      15MIN FREEmake rotis, or relax
      +−What's the jar doing?

      With the crown off so the water cooks off, upliance simmers the tofu in the masala for 15 minutes, stirring slowly the whole time so the cubes stay whole. The gravy thickens and the tofu soaks up the tang of the amchur and tomato.

    12. You, 1 min

      Coriander on top. Serve.

      +−Finish

      Spoon it into a bowl, scatter the chopped coriander and eat it hot with rice or chapati.

    Your 30 minutes, split

    You: 8 min
    cube tofu · halve tomatoes · 4 drops · garnish
    upliance: 21 min15 free
    mince · sauté · cook · blend · simmer
    upliance: a steel jar on a smart base with a touchscreen

    You: 8 min. upliance: 21 min.

    Get upliance
    Full recipeIngredients by drop and every step+−

    Soft tofu cubes simmered in a tangy tomato masala with dried red chilli, hing, coriander and amchur. No onion, no garlic, no ginger, so it is Jain-friendly, and vegan too. A protein-rich gravy for rice or chapati.

    East Indian, Bengali, Jain. Vegan main course. Serves 2. About 30 min start to finish; about 8 min of it is you. Cooked 100+ times on upliance.

    Ingredients (2 servings)

    Drop 1minced by the jar

    • Dried red chilli top stem removed2
    • Coriander leaves roots removed, washed10 stems

    Drop 2the tempering

    • Refined oil 2 tbsp
    • Hing ¼ tsp

    Drop 3cooked down, then blended into masala

    • Tomato cut in 22
    • Kashmiri mirch ½ tsp
    • Coriander powder 1 tsp
    • Salt ¾ tsp
    • Amchur powder ¼ tsp

    Drop 4simmered ~15 min

    • Tofu cut in cubes200 g
    • Water 80 ml

    To serve

    • Coriander leaves finely chopped4 stems

    Steps

    1. Prep (you, ~5 min). Cut 200 g tofu into cubes and 2 tomatoes in half. Remove the stems from 2 dried red chillies. Cut the roots off 10 coriander stems and wash them. Finely chop 4 more stems of coriander for the top.
    2. Drop 1 (you, 30 s). Put the dried red chillies and coriander into the jar. Put the lid and crown on.
    3. upliance, 10 s. It minces them fine. Scrape down the sides.
    4. Drop 2 (you, 15 s). Add the oil and hing. Take the crown off.
    5. upliance, 30 s. It sautés the chilli and coriander in the hot oil, stirring slowly.
    6. Drop 3 (you, ~1 min). Add the tomato halves, kashmiri mirch, coriander powder, salt and amchur. Lid and crown on.
    7. upliance, ~5 min. It cooks the tomatoes down with the spices, mixing now and then, then blends everything into a smooth masala. Scrape down the sides.
    8. Drop 4 (you, 30 s). Add the tofu cubes and water. Take the crown off.
    9. upliance, 15 min. It simmers the tofu in the masala, stirring slowly, till the gravy thickens. This is your free time: about 15 minutes to make rice or rotis, or sit down.
    10. Serve (you, 1 min). Spoon into a bowl, scatter the chopped coriander and serve hot with rice or chapati.
    More recipesCooked 100+ times on upliance