Total Time
24hrs
Prep 24 hrs
Cook 0 mins

This recipe is a variation on one from indianfoodforever.com. It is very flavorful! Enjoy! I really enjoy this served with rice and spinach.

Ingredients Nutrition

Directions

  1. -Whisk all of the ingredients in Part A together in a large bowl. Add the tofu, cut into 2 inch cubes.
  2. -Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the tofu for 8 minutes, basting with marinade twice. Drain excess marinade and bake for another 2 minutes.
  3. -While doing this, make the sauce in Part B. Remove seeds and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
  4. -Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add coconut milk and soy milk. Stir.
  5. -If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the tofu tikka masala.