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Tofu Tikka Masala

by Merle O'Neal

Inspired by cookwithmanali.com

Ingredients

for 4 servings

Marinade

  • 14 oz
    extra firm tofu (395 g)
  • 1 lemon
  • 1 cup
    yogurt (245 g)
  • 6 cloves garlic, minced
  • 1 tablespoon
    ginger, minced
  • 1 teaspoon
    salt
  • 2 teaspoons
    cumin
  • 2 teaspoons
    garam masala
  • 2 teaspoons
    paprika

Sauce

  • 3 tablespoons
    oil
  • 1 large onion, finely chopped
  • 2 tablespoons
    ginger, minced
  • 8 cloves garlic, minced
  • 2 teaspoons
    cumin
  • 2 teaspoons
    turmeric
  • 2 teaspoons
    coriander powder
  • 2 teaspoons
    paprika
  • 2 teaspoons
    chili powder
  • 2 teaspoons
    garam masala
  • 3 ½ cups
    tomato sauce, or crushed tomatoes (800 g)
  • 1 ¼ cups
    water (300 mL)
  • 1 cup
    heavy cream, or dairy substitute of your choice (250 mL)
  • fresh coriander, chopped, to garnish
  • rice, to serve
  • naan bread, to serve

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Preparation

  1. Remove tofu from packaging and drain.
  2. Place tofu on a couple of paper towels and find a heavy object to place on top of tofu, leave it there for 20 minutes.
  3. Slice the tofu into bite-sized pieces.
  4. Combine the marinade ingredients in a bowl then add the tofu.
  5. Mix until evenly coated. Cover and refrigerate for at least 1 hour.
  6. Preheat oven to 425°F (220°C)
  7. Place the marinated tofu pieces on bamboo skewers, then place them over a baking tray lined with parchment paper. Make sure there is space underneath the tofu to help distribute the heat more evenly.
  8. Bake for about 15 minutes, until slightly dark brown on the edges.
  9. Heat oil in a large pot over medium heat, and sauté the onions, ginger, and garlic until tender but not browned.
  10. Add the spices for about 30 seconds to release their aromatics and flavor, stirring constantly.
  11. Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
  12. Pour in the cream and mix in the tofu, cooking for another 1-2 minutes.
  13. Serve with rice and naan bread.
  14. Enjoy!
 

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