Tofu Tikka Masala
Tofu Tikka Masala features crispy tofu cubes enveloped in a rich, creamy, and aromatic curry sauce. This streamlined, vegan version of the Indian classic is ready in just one hour, offering comforting flavors perfect for any evening.
Instructions
- 1
Combine garam masala (2 tsp), ground turmeric (1.5 tsp), curry powder (1.5 tsp), paprika (1 tsp), and kosher salt (1.5 tsp) in a small bowl. In a larger bowl, combine soy yogurt (0.5 cup) and half of the spice mixture. Add extra-firm tofu (1 pkg) and toss to coat. Refrigerate for 30 minutes (or up to 12 hours).
- 2
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Arrange the marinated [extra-firm tofu] in a single layer. Bake for 30 minutes, turning after 15 minutes, until golden and crispy.
- 3
While tofu bakes, heat neutral oil (2 tbsp) in a large skillet over medium heat. Sauté finely chopped shallots (0.5 cup) for 3 minutes until soft. Stir in tomato paste (2 tbsp), cloves, minced (4 garlic), finely grated peeled ginger (1 tbsp), and the remaining spice mixture. Cook for 2 more minutes, stirring often, until the [tomato paste] darkens.
- 4
Add vegetable broth (1 cup), tomato sauce (1 can), and coconut milk (1 can); whisk. Simmer uncovered for 12 to 15 minutes until the sauce reduces and thickens.
- 5
Add baked [extra-firm tofu] to the masala sauce; stir to coat. Serve over [Basmati rice] and garnish with fresh cilantro leaves, roughly chopped (0.5 cup) and a dollop of [soy yogurt] (optional).
Nutrition Facts
Per portion