Tofu Tikka Masala
Tofu cubes simmered in a creamy and flavourful tomato and coconut milk sauce
- 1 pkg extra firm tofu cut into 1/2 inch cubes
- 2 tbsp olive oil
- 1 onion finely diced
- 2 cloves garlic crushed
- 2 tsp fresh ginger
- 1.5 tsp garam masala
- 1 tsp cumin
- 1⁄2 tsp turmeric
- 1⁄2 tsp coriander powder
- 1⁄2 tsp sweet paprika
- 1⁄2 tsp cayenne
- 1 can coconut milk
- 1 cup tomato passata
Heat the oil in a large non stick skillet over medium low heat and then fry the onions until they have softened.
Add the garlic and ginger, then saute for a minute before adding the garam masala, cumin, turmeric, coriander powder, sweet paprika and cayenne. Stir to coat the onions and let the spices cook for a minute or two.
Add the tomato puree and salt and mix everything together well. Allow the sauce to cook for 10-15 minutes or until the tomato sauce reduces and thickens into a bit of a paste.
Stir in the coconut milk and add the tofu.
Bring the pan to a boil, then reduce it to low and allow the curry to simmer for another 10 minutes or so for the flavours to blend.
Serve over basmati rice.
*** caloric information is for the curry only
This vegan adaptation was inspired by Cafe Delites chicken tikka masala.