Name: Tofu Tikka Masala
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 14 oz extra firm tofu (pressed for at least 15 minutes and then cubed); 1 tsp oil (mustard oil or regular oil); 0.5 tsp ground cumin; 1 tsp ground coriander; 0.25 tsp kala namak (Indian Sulfur Salt); 0.25 tsp salt; 0.5 tsp mango powder ((amchur) or use lime juice); 1 tsp paprika; 1 tsp fenugreek (Kasoori Methi); 1 tsp flour (or cornstarch); 3 tbsp non dairy yogurt; 1 tsp oil; 0.5 tsp cumin seeds; 2 null bay leaves; 1 null green chili (finely chopped (I use serrano or Indian chilies. Use mild chilies for less heat)); 1 tsp ground coriander; 0.5 tsp ground cardamom; 0.25 tsp black pepper; 0.25 tsp cayenne pepper (or Indian Red Chili Powder); null pinch cinnamon; null pinch nutmeg; 0.5 tsp fenugreek (kasoori methi); 0.5 cup zucchini (peeled and thinly sliced); 1.5 cup chopped tomatoes; 7 oz tomato puree; 0.25 cup non dairy yogurt; 1 tsp lemon juice; 0.5 tsp salt; 0.75 cup green bell pepper (sliced or cubed (optional)); 0.25 tsp smoked paprika

Instructions

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1

In a bowl, mix all the marinade ingredients until well combined. Then add pressed and cubed extra firm tofu (14 oz) and toss well to coat. (To make it with onion garlic: add garlic paste (1 tsp) in the marinade for tofu.)
2

Spread this [extra firm tofu] over a parchment-lined baking sheet. Keep the cubes at least 0.5 inch away from each other. Bake at 400°F (205°C) for 20-25 minutes.
3

Add oil (1 tsp) to a large skillet over medium heat. Once hot, add in the cumin seeds (0.5 tsp) and cook until fragrant.
4

Then add in the leaves (2 bay) and chili (1 green) and continue to cook for 1 minute. Then add in the rest of the spices: ground coriander (1 tsp), ground cardamom (0.5 tsp), black pepper (0.25 tsp), cayenne pepper (0.25 tsp), fenugreek (0.5 tsp), [a pinch cinnamon], [a pinch nutmeg] and mix well for a few seconds.
5

Then add in the zucchini (0.5 cup) and cook until translucent. Add in chopped tomatoes (1.5 cup) and [a pinch salt] and cook. Add in a few splashes of [water] if needed. Cook until the [chopped tomatoes] are tender, mash the larger pieces, about 3-5 minutes.
6

Then add in tomato puree (7 oz), non dairy yogurt (0.25 cup), lemon juice (1 tsp), salt (0.5 tsp) and mix well and bring to a boil.
7

You can, at this point, add in green bell pepper (0.75 cup) (optional). Add water (0.5 cup) or [non dairy milk] and add in the baked [extra firm tofu] and mix well.
8

Bring to a boil. Simmer for 5-7 minutes, adjust consistency if needed by adding more [non dairy milk] for a saucier sauce. Taste and adjust [salt] and flavor. Add a touch of [sugar] to cut through the tang if needed.
9

Add smoked paprika (0.25 tsp) just before switching off heat for the smoky flavor. Garnish with [pepper flakes], [cilantro] (and optionally with [non dairy cream] drizzle) and serve with [naan] or [rice].