How to make Tofu Soya Lazzatdar -

Rich and luscious, tofu cooked with soya granules.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Beancurd, Soya Granules (सोया ग्रैन्यूल्ज़)

Cuisine : Punjabi

Course : Main Course Vegetarian

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For more recipes related to Tofu Soya Lazzatdar checkout Stir Fried Beancurd With Asian Greens, Beancurd Laksa, Yin Yan Bean Curd, Peppered Beancurd . You can also find more Main Course Vegetarian recipes like Mushroom Vindaloo Zunka Bhakar Bhindi Coconut Masala Tawa Mushrooms - SK Khazana

Tofu Soya Lazzatdar

Tofu Soya Lazzatdar Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Tofu Soya Lazzatdar Recipe

  • Beancurd 200 grams

  • Soya Granules soaked in warm water and drained 1 cup

  • Oil 2 tablespoon

  • Cumin seeds 1 teaspoon

  • garlic finely chopped 1 tablespoon

  • Ginger finely chopped 1 tablespoon

  • Green chillies finely chopped 2-3

  • Onions finely chopped 2 large

  • Tomatoes finely chopped 3 medium

  • Salt to taste

  • Coriander powder 1½ tablespoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder ½ teaspoon

  • Roasted cumin powder ½ teaspoon

  • Coriander seeds roasted and crushed 1½ tablespoon

  • Cashewnut paste ½ cup

  • Milk 1½ cup

  • Fresh mint leaves 10-12

  • Juice of ½ lemon


Step 1

Heat oil in a non-stick pan, add cumin seeds and when they begin to change colour, add garlic, ginger and green chillies and sauté for 2 minutes. Add onions and sauté till the onions are lightly browned. Add tomatoes and salt and mix well. Cook for 5-6 minutes.

Step 2

Cut tofu into small cubes. Add coriander powder, red chilli powder, turmeric powder, cumin powder and coriander seeds to the pan and mix well. Add cashewnut paste and mix well. Cook for 3-4 minutes. Add milk, tofu cubes and soya granules and mix well. Cook till the mixture thickens.

Step 3

Add mint leaves and lemon juice and mix well. Simmer for a minute.

Step 4

Transferinto a serving bowl and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.