500g Tofu steaks cut into chunks

300g mushrooms cut into halves

200g onions thinly sliced

20g fresh garlic crushed

10 small tomatoes (cherry tomatoes)

10g chopped parsley leaves

3 tablespoons vinegar

2 heaped teaspoons ground coriander

3 tablespoon olive oil

3 dessertspoon natural yogurt

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon pepper corns

1 teaspoon whole cardamons

1 cinnamon stick

1 teaspoon dried chili flakes (optional)

1 teaspoon salt or to taste

Water or stock as desired

Raw onion rings for garnish (optional)

COOKING METHOD: Place the pan on a moderate heat and when it is hot dry fry the whole spices and chili if using for roughly 2 minutes stirring while frying to avoid the spices burning. Remove the spices and keep it aside. In the same pan add the olive oil and cook the onions till soft then add the garlic and fry till onions a light golden. Increase the heat and add the ground coriander and fry it quickly. In the meantime crush the whole spices lightly in mortar and pestle or in an electric grinder and return it to the pan. Now add the tofu, salt, vinegar, water or stock, reduce salt if stock is used because stock usually has added salt. Cover the pan and cook by simmering for roughly ten minutes for tofu to absorb flavours then add the mushroom, tomatoes and cook for another ten more minutes.  Check the seasoning and serve topped with natural yogurt, chopped parsley/coriander and onion rings if using. Serve with rice or as desired.

VARIATIONS/SUGGESTIONS;  You may use button mushroom or as desired the spices can be dry fried and grounded well in advance and kept in jars for use when needed for this recipe. Since this picture and recipe was created for a company now I have turned it into a vegan dish and pictures to follow. Enjoy.