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Tofu Xacuti

Tofu Xacuti

A tasty side-dish with Tofu and a host of spices that promises to tingle your taste-buds.
By Priya Sreeram

Xacuti is a typican Goan preparation that sees a fine blend of spices. The freshly roasted and ground masala/spice powder adds to the punch in terms of taste and aroma. It is usually prepared with chicken or lamb, but can be made using any other meat, pulses, vegeables or mushrooms. This dish has the added pep in terms of roasted and powdered coconut that elevates the dish to another level.

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Having spent a few years in Goa, I learnt making xacuti from my goan friend. A block of fresh tofu in the refrigerator, had me cooking this dish that was lapped up by my folks.Tofu or bean curd made by coagulating soy milk is protein packed and was marinated in a green masala paste. This bought out immense flavour to the dish.

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Tofu Xacuti

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  • Author: Priya Sreeram
  • Total Time: 1 hour 20 minutes
  • Yield: 3


A tasty side-dish with Tofu and a host of spices that promises to tingle your taste-buds.


  • Tofu – 200grams
  • Onion – 1 -large – finely chopped
  • Tomatoes – 2-medium sized- finely chopped
  • Coconut Pieces- a fistful – roasted

Green Masala Paste for the marinade

  • Green Chillis – 5 – to taste
  • Ginger – a small piece (washed & peeled)
  • Garlic -1 large pod
  • Coriander leaves – a small bunch
  • water- as required

For the Ground Masala Paste

  • Coriander Seeds – 1 to 2 tbsp
  • Green Chillis – 5 – to taste
  • Cloves- 6 nos
  • Cinnamon – a small stick
  • Black Peppercorn – 2 tbsp – to taste
  • Aniseed – a very small piece
  • Mace – little
  • Poppy seeds – 1 tsp
  • Nutmeg – little
  • Turmeric Powder -1/2 tsp
  • Cardamom – Seeds of 3 pods

For Garnish

  • Caramelised Onions – a few pieces
  • Coriander leaves – as required


  1. Immerse the block of tofu in hot water for 5- 10 minutes. Drain well & cut in to small cubes.
  2. Grind the ingredients for the marinade with little water in to a fine paste
  3. In a bowl, mix the marinade paste with the cubed tofu and refrigerate it for an hour. This allows the bean curd to absorb the spices well.
  4. In a small pan, add a drop or two of oil & roast the ingredients for the masala/spice paste. Once it cools down grind the paste with required water to a fine paste. Set it aside.
  5. In the same pan, dry roast the coconut pieces to an aromatic brown & grind them to a coarse powder.
  6. In a kadai/pan/wok, add oil and saute the onions for a few minutes. As it turns pink, tip in the chopped tomotoes and let it cook for a while. Add salt to it and mix well
  7. Add the ground masala paste & the coarsely ground coconut powder and mix well. At this point add a cup of water to it and bring it to a boil. Let the mix simmer for a while and the spices blend thoroughly. The medley of flavours along with onions & tomatoes need to come to a gravy like consistency.
  8. Drop the marinated & refrigerated tofu. Mix & let it remain on flame for a few minutes.
  9. Garnish with caramelized onions & coriander leaves
  10. Serve hot with rice/rotis/bread


1. Coconut as well as the spices are roasted to bring out the depth of flavor & taste.
2. The spices can be adjusted to suit your palate.
3. The dish is best enjoyed with Red Rice or Buns.
4. Wash/Immerse the block of tofu in hot water to ward away any unwanted bacteria/impurities

  • Prep Time: 1 hour
  • Cook Time: 20 mins
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