Capsicum Tofu Onion Sabzi (1 serving )
Ingredients
- Tofu (firm) – 100 g, cubes
- Capsicum – ½ medium, sliced
- Onion – ½ medium, sliced
- Oil / ghee – 1 tsp
- Jeera – ¼ tsp
- Ginger-garlic paste – ½ tsp
- Turmeric – ⅛ tsp
- Black pepper powder -1 pinch
- Red chilli powder – ¼ tsp (adjust)
- Coriander powder – ½ tsp
- Garam masala – a pinch
- Salt – to taste
- Kasuri methi – ¼ tsp (optional)
- Fresh coriander – for garnish
Method:
- Prep tofu: Pat dry. If needed, shallow sauté tofu cubes on a non-stick pan (no oil or few drops) till lightly golden; keep aside.
- Heat oil/ghee in a pan on medium flame. Add jeera; let it crackle.
- Add onion; sauté till soft and translucent, not brown.
- Add ginger-garlic paste; sauté 10–15 seconds till raw smell goes.
- Add capsicum; stir-fry on medium-high flame for 2 minutes to keep crunch.
- Lower flame; add turmeric, black pepper chilli, coriander powder and salt. Mix quickly.
- Add tofu; gently toss and cook 2 minutes (just to absorb flavours).
- Sprinkle garam masala + kasuri methi. Switch off. Garnish with coriander.
Precautions:
- Don’t overcook tofu; it turns dry.
- Always pat tofu dry for better texture.
- If digestion is sensitive, keep chilli minimal.
- Use firm tofu to avoid crumbling.
Nutritional Value (1 serving)
- Calories: 170–180 kcal
- Protein: 12–13 g
- Fat: 10–11 g
- Fibre: 3–3.5 g

