Tofu Tikka Masala
- Ready In:
- 2hrs 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 9.85 ml grated ginger
- 4 garlic cloves
- 59.14 ml plain soy yogurt (plus more to taste)
- 453.59 g extra firm tofu (frozen and thawed for more texture, if desired)
- 396.89 g can tomato sauce
- 396.89 g can diced tomatoes, drained
- 226.79 g can tomato paste
- 4.92 ml dried fenugreek leaves (optional)
- 4.92 ml red chili powder
- 4.92 ml garam masala powder
- 2.46 ml turmeric powder
- 2.46 ml crushed red pepper flakes
directions
- Drain tofu for approximately half an hour. Meanwhile, mix 1/4 cup soy yogurt with 2 cloves crushed garlic and 1 teaspoon grated ginger. Cut tofu into cubes and marinate in yogurt mixture for at least 2 hours in refrigerator.
- In a medium pot, mix remaining ginger and garlic, tomato products, and seasonings. Simmer over low heat until thick.
- While the sauce simmers, sautee tofu in a dry, non-stick skillet until golden brown.
- Stir tofu cubes into sauce. If a creamier sauce is desired, add soy yogurt until desired consistency is achieved. Heat just until warm.
- Serve over rice with a pot of soy chai.
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Reviews
-
This turned out pretty well. However, I had difficulty cutting the acidic edge of all the tomatoes. I de-veganized it by adding a 2 T Ghee which helped make it a bit creamier and cut the sourness of the yogurt. Also, I'm unsure if marinading the tofu is worthwhile. I let it sit for nearly 24 hours and it didn't seem to have much of an impact. Perhaps my local variety of tofu is simply too dense. I want to make this again and integrate some other Tikka recipe ideas.
RECIPE SUBMITTED BY
http://www.recipezaar.com/members/home/451456/Paula+Grad+18.JPG
I'm a grad student and also teach at two different schools, so I need some fast/easy recipes. I try to eat vegan, and most of my creations are also gluten-free because my husband is Diabetic/Celiac. I don't post any recipes I have not personally tried and liked.