Prep time
Cook time
Total time
Serves: 6-8 portions
  • 5-6 large okras
  • 1 large pepper
  • 1 14oz pack of firm or extra firm tofu
  • 1 onion
For the Gravy
  • 125g / half box cherry tomato
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • 1 tbsp coriander seeds
  • 1 tsp coriander powder
  • 2 tbspn ground cashew nut powder
  • 1 tbspn sugar
  • 1 cup water
  • cooking oil
  • salt to taste
  1. Prepare the tofu by draining out the water it is packaged within and then pressing it to remove the excess water. If you do not have a tofu press, you can do this by wrapping kitchen roll around the tofu 5-6 times and placing the slab on a chopping board with a weight on top (I use a frying pan). Leave for 10-15 minutes and prepare the remaining ingredients,
  2. Wash the okra with cool water and drain well. Pat dry with a clean kitchen towel and cut off the stems.
  3. Chop crosswise into ½ inch slices and set aside
  4. Wash, deseed and cut the red pepper into bite-sized chunks and then peel and chop the onion into similar sized pieces.
  5. Now unwrap the tofu and cut into 1 inch rectangular pieces.
Cooking the Veggies
  1. In a large non-stick wok and using about 3 tablespoons of cooking oil, stir-fry the tofu pieces for about 5 minutes until they are crispy on all sides. Remove the tofu pieces from the pan.
  2. In the same pan, add in the pepper, onion and okra and cook for a further 5 minutes until the vegetables are cooked and add the tofu back in.
The Gravy
  1. In a separate pan, make the gravy.
  2. Wash and dice the cherry tomatoes.
  3. In about 1 tablespoon of cooking oil, add in the coriander seeds. After 1 minute add in the tomatoes, turmeric powder, garam masala, salt and sugar.
  4. Allow to cook for 5 minutes on a low heat until the tomatoes have softened
  5. Add in the water and cashew powder and then blend with an electric blender to create a smooth gravy.
Final Touches
  1. Pour the gravy over the cooked vegetable, tofu mixture, simmer on a low heat and mix well.
  2. Serve hot with rice, quinoa or any Indian bread
Recipe by Hungry Little Veggie at