Tofu Tikka Masala
Cubed tofu marinated in yogurt and spices, then simmered in a creamy tomato-based curry sauce. Served over rice or with flatbread for a vegetarian Indian main dish.
Ingredients
Method
Press tofu between paper towels to remove excess moisture, then cut into 1-inch cubes.
In a large bowl, mix yogurt, garam masala, and turmeric. Add tofu cubes and gently toss to coat evenly. Set aside for at least 15 minutes while preparing other ingredients.
Heat coconut oil in a large skillet over medium heat. Add diced onion and cook for 4–5 minutes until softened.
Add minced garlic and ginger; cook for 1 minute until fragrant.
Stir in crushed canned tomatoes and vegetable broth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Gently add marinated tofu cubes to the simmering sauce, being careful not to break them. Stir gently.
Reduce heat to medium-low and simmer for 12–15 minutes until tofu has absorbed flavors.
Remove from heat and stir in heavy cream and honey. Season with salt and black pepper to taste.
Ladle tikka masala into bowls over cooked basmati rice or alongside flatbread. Garnish with fresh chopped cilantro.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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