Name: Tofu Tikka Masala
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 tsp garam masala; 1.5 tsp ground turmeric; 1.5 tsp curry powder; 1 tsp paprika; 1.5 tsp kosher salt; 1 pkg extra-firm tofu (drained, pressed, and cut into 1-inch cubes); 0.5 cup soy yogurt; 2 tbsp neutral oil; 0.5 cup finely chopped shallots; 2 tbsp tomato paste; 4 null garlic cloves, minced; 1 tbsp finely grated peeled ginger; 1 cup vegetable broth; 1 can tomato sauce; 1 can coconut milk; 0.5 cup fresh cilantro leaves, roughly chopped; null null Basmati rice (for serving); null null fresh vegan naan (for serving)

Instructions

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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).