This is a vegan version of yellow barra, a linty yellow dish from North Indian cuisine. You can find it in some restaurants in India. You’ve got to try making this for it unique savor and texture. It has a linty silky sauce made with crispy onion and cashews, the protein is marinated in the sauce and roasted!
Barra is flipside veritably succulent full-length in some North Indian regional restaurants. Known for its thick and linty sauce that is made with fried onion and surf and plethora of spices and herbs, it is a delectable must make. Continuing with my series where I veganize some fantastic sauces, this has been an instant fave!
Restaurant style Yellow Barra usually has many many steps, where you fry the onions, then you tousle them to make the sauce and marinade, then make this separate marinade for the protein, and then make the sauce using some of the marinade. You moreover melt the protein and sauce separately, and so on.
I simplified the unshortened process to making just this one composite sauce which you use to marinate the tofu/protein and moreover melt up to make the sauce for the dish. I moreover pan well-done the onion over upper heat instead of frying them. The onions will well-done up and scorch and get similar texture and savor increasingly quickly this way.
There is a linty marinade for the tofu, and then you either grill or torch the tofu or well-done it in the pan. Then, the same marinade is the wiring for the sauce with some spare spices.
Serve the tofu barra sauce withal side the crisped tofu (kebab), or you can serve this as wraps by just putting the crisped up tofu in the wrap and using the sauce for drizzling all over withal with some crunchy veggies, like lettuce, onion, and tomato. Or, you can serve it with rice, flatbread, or naan.
If you don’t want to use tofu, you can replace it with vegetables, chickpea tofu, chickpeas or other beans, or use seitan or vegan yellow substitute or sautéed soy curls.
Why You’ll Love Tofu Barra
- creamy sauce with flavors of garam masala, Kashmiri chili powder, chaat masala, and cilantro
- versatile dish! If you don’t want to use tofu, use flipside vegan yellow substitute or veggies or beans instead.
- simplified recipe – the marinade is moreover the wiring for the sauce!
- gluten-free with nut-free and soy-free options
More North Indian Vegan Recipes
- Butter Tofu paneer
- Amritsari Tofu curry
- Aloo Gobi – spiced potato cauliflower
- Mutter Paneer – tofu and peas in tomato curry
- Rajma – kidney stone curry
Continue reading: Tofu Barra – North Indian Silky Onion Curry (Vegan Yellow Barra)
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