Recipe: Mushrooms and Crumbled Tofu Sauté (Vegan Dhingri Dolma)

Note: According to WordPress, this is my 100th post! YAY! 🙂

The Awadhi cuisine is that of the city of Lucknow, which is the capital of Uttar Pradesh in Northern India. Many famous restaurant dishes originated in the Awadhi cuisine. One Awadhi dish is called dhingri dolma, which means mushrooms with paneer. This dish is made from button mushrooms, crumbled paneer, and flavorings, sauteed together. Although it doesn’t look very appetizing to me because of crumbled paneer (and it has a very funny name, hehe) , it is really good.

The recipe I am sharing today is a vegan version of Dhingri Dolma. Also, I am including a way to make it slightly Indo-Chinese fusion. It’s quite interesting and you will see. The finished dish is VERY good.

Adapted from: Veg Recipes of India


200-250 grams white button mushrooms (or cremini / baby portabella), sliced (about 4 slices per mushroom or depending on size)

1 block firm tofu (about 400-500 grams), cubed (size does not matter too much, but too big is not good, so try bite size pieces)

2 tbsp oil (vegan), if non-vegan you may use ghee if you wish

1/4 tsp dried crushed red pepper flakes with seeds (optional) (like from Costco) (for Indo-Chinese only)

1/2 tsp caraway seeds (optional) (cumin can also be used) (skip for Indo-Chinese)

1 Indian size onion, equals 1/2 American size onion, finely chopped (optional)

For Indo-Chinese: skip onion, and use 2-3 green onions, finely chopped or sliced into horse ears, separate white (stem) and green (leaf) parts

3-4 cloves garlic plus 1/2 inch ginger, finely minced, or crushed into a paste in a mortar

1/2 inch ginger, finely julienned

(Instead of mincing/crushing ginger-garlic, you can julienne all of ginger and slice thinly garlic if you want, especially for Indo-Chinese)

salt to taste (about 1/2 tsp)

for Indo-Chinese: use 1 tsp to 1/2 tbsp soy sauce and decrease the salt to 1/4 tsp

white pepper powder (1/4 tsp) (or black pepper)

1/4 to 1/2 tsp Kashmiri red chili powder

1/4 tsp garam masala

Red chili powder and garam masala are optional for Indo-Chinese but may also be included. You can also decrease the amounts.

1 roma tomato, diced (if you do not have, you may use 1/2 tbsp tomato paste, or 1 tbsp ketchup instead. Ketchup is not authentic, hehe)

1/4 cup finely chopped cilantro


1. Heat a pan or a kadai or a wok, etc.

2. Add oil (or ghee). Add caraway seeds and fry for 5 seconds.

3. If mincing/slicing/julienne garlic-ginger, add now. Stir-fry about 10-15 seconds (5-10 if using green onion). You can leave out the 1/2 inch ginger julienne and add later, this is traditional. However, I do not like the strong flavor in the ginger so I add it now.

4. Add onion and saute 5 minutes, medium high or so until translucent and lightly browned. If using green onion, add white part and saute 15 more seconds. If using ginger-garlic paste, add after 4 minutes and saute one more minute.

5. Add mushrooms and stir-well. Cook over high heat. Keep stir-frying. First they will absorb all oil and be too dry. It will be smoky. Sprinkle 1/2 of the salt. Stir-fry and after a couple minutes a little liquid will be released. Then more, and more. Once a lot of liquid, boil until liquid is evaporated.

6. Add the tofu and tomato. Stir well. Then add the rest of salt, and white pepper, red chili powder, and garam masala. Add soy sauce if using. Stir-fry. As you stir, do not be too gentle. The tofu will crumble. If it doesn’t, it must be very firm. If it is, crumble with spatula on purpose.

7. The tofu will become like scrambled eggs. At this point, do not cook until tomato is a mushy paste. Add the cilantro and green onion greens if using. If not adding ginger julienne at the beginning, add it now. Stir-fry one more minute. Turn off the heat.

8. Taste for salt. Adjust salt and spices to taste. Then enjoy!

9. This tastes really, really good. You can serve with rice, plain or pulao or Indo-Chinese fried rice. You can also serve with flatbread like roti, chapati, naan, etc. Enjoy!

Hopefully the recipe was not too confusing with the Indo-Chinese fusion additions weaved into the recipe 🙂

Enjoy if you try! It’s really good! Below is my picture of the yummy Indo-Chinese fusion version I invented. 😀



11 thoughts on “Recipe: Mushrooms and Crumbled Tofu Sauté (Vegan Dhingri Dolma)

  1. congratulations on your 100th entry!!!
    this recipe has two of my favorite ingredients. Tofu and mushrooms!! 😆
    can’t remember if I have had caraway seeds. hmmm

    1. Yay! 100th! hehe
      Tofu and mushrooms, so yummy and deRicious. 😀
      Caraway seeds look almost exactly like cumin seeds. In Indian cooking (especially that inspired by the Mughals, like in Awadh) it is used as a spice, added whole to hot ghee or oil. I think I used them in the Hyderabadi Veg Biryani (maybe, but maybe also cumin seeds, I forgot, hehe). Actually in Hindi they are call shahjeera, shah= black, jeera= cumin because they are a darker shade than cumin. But I researched and shahjeera actually refers to TWO different spices that look the same. Veg Recipes of India calls them caraway seeds, and I can only find caraway seeds in the Indian/MidEastern/Mexican/Latin/Asian grocery store I shop at. So I use caraway, hehe. I skipped this time because I was originally making a Chinese dish from the 2 ingredients. But then I thought of the dhingri dolma on Veg Recipes of India and decided to make a Chinese fusion inspired version of it. hehe, it’s really good!
      You’re welcome! 🙂
      PS. I’m going to Peru this summer (their winter). My mom found a good deal on the airplane ticket prices, hehe. I’m going to visit the 3 most popular tourist areas of Peru (Lima, Cusco area includes Macchu Picchu, and Lake Titicaca, which has a wonderful name, hehe). Actually I’m not going to learn any more Spanish this time. It’ll be fine. In Turkey I learned so much vocab for fruits and veg and foods, lol. I want to focus on learning Japanese but it’s too hard to focus since I want to learn other languages too and I don’t have enough time for it. One of my interests is actually the Chinese languages, but absolutely no material on the internet for learning any of them except Standard Mandarin, lol. I should go to Sichuan for a whole month to learn Sichuan Dialect from my relatives, but not really possible. Chinese language diversity is very crazy. It’s hard for foreigners to understand, because the Chinese government wants everyone to think that the whole China speaks only one language with just a little different pronunciation, like British English and American English and Australian English. But the difference between the languages is even more than Romance languages. Like Spanish, Portuguese, Italian, French, Romanian may sound really different but (especially for the first 3) you can understand some words. But in Chinese languages, I only speak standard Mandarin. The dialectal Mandarin spoken in Sichuan, I can only understand a little like Spanish and Italian and Portuguese difference. Then the non-Mandarin languages, including Shanghainese, Taiwanese/Hokkien, and Cantonese, no single word can be understood, like French and English difference. But now everyone my parents’ generation and younger can also speak standard Mandarin so we can all communicate. But I am still interested in the non-standard languages, hehe.

      1. so glad your mother is getting her wish!!! (well, I also hope your excited)
        I will guess the cuisine for you both will be just as different as Turkey was. perhaps you’ll consider tasting Guinea pigs or Alpaca meat while your there (do not thing of their cute faces if you do). Hope the weather is good while your there because I think what you’ll most want to see is all outdoors!!! Happy Planning!!!

      2. Hehe, very excited! But sadly we might not even go because for some reason the travel agent is having trouble booking the flight in Peru (Lima-Cusco), and we’re not sure why… and if we can’t then we can’t go. But I hope the problem will be solved by next week 🙂
        The cuisine will be different and interesting. But like Turkey it’s also a western cuisine so the courses and method of serving are similar to USA (unlike Asia where meals are family style I mean). Yes, my mom keeps saying that guinea pigs are so cute, hehe, and I probably won’t be eating any. But I say they eat rabbits in Europe, and no big difference from that! The weather is the winter, which is best for Peru travel. In Lima it is not hot, hot cold, but foggy and humid, which is fine. In the mountains (Cusco etc) it is very bright and sunny during the day, but very cold during the night, no rain. Which is better than rain every day though. I hope it will be very good experience (no sicknesses!) if I go. 🙂

      3. PS. I made kaya (Malayasian coconut pandan egg jam) today and it’s very interesting. I will try making kaya toast later when I’m hungry! I might put the recipe on the blog.

  2. jam sounds good. it’s been a long while since I’ve seen Pandan in the store. does the coconut tone down the sweetness. pls let me know how you liked it (or not).

    1. It’s not really jam but rather what in England is called a curd, I think. That means it’s cream and sugar thickened with eggs, but with kaya it’s coconut milk instead. It’s made from coconut milk, pandan leaves, lots of sugar, and eggs. It is very sweet. However, you can use less sugar in making kaya since, like I said it’s a curd and not a jam (but usually translated as a jam). It looks like pecan pie filling, really, and tastes similar just of course with Southeast Asian flavor. It can be served on top of “pulut tai tai” (a Malaysian dessert made from sticky rice naturally died blue with a special type of flower) traditionally. The most common modern way of serving is inbetween slices of toast with crust removed and butter. So it might not be for you if you don’t like eggy sweets. It takes forever to make at home and is not easy. It can be found in jars at the Asian supermarket though, hehe. Don’t buy it if you don’t like egg in dessert or else it is a waste, since kaya uses lots of eggs and is very very sweet. But it is possible to tone down the sugar from traditional amount if made at home 🙂

  3. Yay!!! More YAY!!! for your mom.
    Don’t forget. ‘Moctezuma’ revenge’
    can strike when you least want it. start the probiotics!!! 🙂 😉

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