Name: Tofu Tikka Masala
Prep time: 160 min
Cook time: 374 min
Total time: 535 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 blocks extra firm tofu (frozen, thawed and pressed, then cubed); 0.5 cup coconut cream ((or non-dairy yogurt)); 2 tsp garam masala; 1 tsp kashmiri chili powder ((sub chili powder + smoked paprika)); 1 tsp coriander powder; 1 tsp smoked paprika; 0.5 tsp cumin powder; 0.5 tsp sea salt; 0.25 tsp white pepper; 0.5 tsp lemon zest; 1 tbsp kasuri methi ((dried fenugreek leaves)); 6 cloves garlic (minced); 1 inch grated ginger; 2.2 lbs roma tomatoes (ripe in season (about 8-10 fresh or 2.5 cups canned tomato sauce)); 1 null roasted red pepper (optional); 3 tbsp olive oil; 1 large sweet onion (finely diced); 6 cloves garlic (minced); 1 inch grated ginger; 1 null green chili (optional (for spice)); 1 tbsp coriander powder; 2 tsp garam masala; 1.5 tsp kashmiri chili powder ((sub chili powder + smoked paprika)); 1.5 tsp cumin powder; 1 tsp salt; 1 tsp paprika; 0.25 tsp turmeric; 1 tbsp tomato paste; 2 cups hot water (or vegetable stock); 15 oz coconut milk (can)

Instructions

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1

In a bowl with a lid, combine coconut cream (0.5 cup), garam masala (2 tsp), kashmiri chili powder (1 tsp), coriander powder (1 tsp), smoked paprika (1 tsp), cumin powder (0.5 tsp), sea salt (0.5 tsp), white pepper (0.25 tsp), lemon zest (0.5 tsp), kasuri methi (1 tbsp), minced garlic (6 cloves), and grated ginger (1 inch) well. Add extra firm tofu (2 blocks) and gently combine, ensuring all tofu is covered. Place lid on bowl and marinate overnight, or at least 8 hours.
2

If using fresh tomatoes, blend roma tomatoes (2.2 lbs) and red pepper (1 roasted) (if adding) to make a mostly smooth sauce. Set aside. In a large skillet, heat olive oil (3 tbsp) over medium heat. Add finely diced sweet onion (1 large) and cook until it begins to caramelize, about 7-8 minutes, stirring often, careful not to burn.
3

Add in minced garlic (6 cloves), grated ginger (1 inch), and chili (1 green) (if adding), and stir together. Cook for another 1-2 minutes or until fragrant. Add coriander powder (1 tbsp), garam masala (2 tsp), kashmiri chili powder (1.5 tsp), cumin powder (1.5 tsp), salt (1 tsp), paprika (1 tsp), and turmeric (0.25 tsp) and stir (do not let spices burn!).
4

Add in tomato paste (1 tbsp) and stir well to combine. Add the blended [roma tomatoes] (or 2.5 cups canned tomato sauce) and stir, scraping the bottom of the pan. Let cook until thickened (about 12-20 minutes). Preheat oven to 400F. Once thickened, add hot water or vegetable stock (2 cups) and stir again. Let reduce until thickened (about 15-20 mins).
5

While sauce thickens, skewer the marinated [extra firm tofu] cubes and rest them on a baking dish or sheet. Cook for 15-17 mins, flipping halfway. Then, place under the broiler for 2-3 minutes, careful not to burn.
6

Once sauce has thickened, add can coconut milk (15 oz) and stir. Then taste and add sugar (2 tsp) if needed. Add the cooked [extra firm tofu] and kasuri methi (1 tbsp) and stir. Cook 5-7 mins. Turn off heat. Serve with [naan] and [rice].