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.
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
- Total Time: 1 hour 30 minutes
- Yield: 2–3 servings 1x
Description
A tasty side-dish with Tofu and a host of spices that promises to tingle your taste-buds.
Ingredients
- Tofu - 200grams
- Onion - 1 large - finely chopped
- Tomatoes - 2 medium sized - finely chopped
- Coconut Pieces - a fistful - roasted
- Oil - 2 tbsp (30 ml), for sautéing
- Salt, to taste
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
Instructions
- Immerse the block of tofu in hot water for 5–10 minutes. Drain well & cut into small cubes.
- Grind the ingredients for the marinade with a little water into a fine paste.
- In a bowl, mix the marinade paste with the cubed tofu and refrigerate for an hour. This allows the bean curd to absorb the spices well.
- 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 the required water to a fine paste. Set it aside.
- In the same pan, dry roast the coconut pieces to an aromatic brown & grind them to a coarse powder.
- In a kadai/pan/wok, add the oil and sauté the onions for a few minutes. As it turns pink, tip in the chopped tomatoes and let it cook for a while. Add salt and mix well.
- Add the ground masala paste & the coarsely ground coconut powder and mix well. At this point add a cup of water 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.
- Drop in the marinated & refrigerated tofu. Mix & let it remain on the flame for a few minutes.
- Garnish with caramelized onions & coriander leaves.
- Serve hot with rice/rotis/bread.
Notes
- Marinating the tofu for a full hour makes a real difference — it draws the green masala deep into the bean curd.
- Freshly roasting and grinding the spices is what gives xacuti its distinctive punch.
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 190
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Frequently Asked Questions
What is xacuti and where does it come from?
Xacuti is a Goan preparation with a distinctive, complex spice blend. As the article explains, it is traditionally made with chicken or lamb but works with tofu, vegetables, or pulses. The author learned the dish while living in Goa from a local friend. What sets xacuti apart is the freshly roasted and ground masala paste — not a pre-mixed powder — and the use of roasted coconut. 
Why are the masala spices roasted and ground fresh rather than using ready-made curry powder?
The notes are explicit: freshly roasting and grinding the spices — coriander seeds, cloves, cinnamon, black peppercorns, poppy seeds, nutmeg, cardamom, and aniseed among others — is what gives xacuti its distinctive punch and aroma. Store-bought curry powder lacks the volatile oils released during fresh roasting.
Why does the tofu get soaked in hot water first, and how long should it marinate?
Soaking the block of tofu in hot water for 5–10 minutes before cubing opens the pores slightly, helping the green masala paste (made from green chillies, ginger, garlic, and coriander) penetrate more deeply. The notes say marinating for a full hour makes a real difference — the green masala is drawn deep into the bean curd.
