This is a take on a restaurant-style Indian dish. It’s a bit lighter but still full of flavor. It’s best served with rice or naan and perhaps some roasted cauliflower.
Reprinted from Nourish: The Definitive Plant-Based Nutrition Guide for Families–With Tips & Recipes for Bringing Health, Joy, & Connection to Your Dinner Table with permission
Print
Tofu Tikka Masala
- Yield: 6 to 8 servings 1x
Description
Sprouted tofu can be used in place of regular tofu in almost any recipe. It is higher in protein and thought to be more easily digested than regular tofu. Its texture tends to be quite firm, so pressing isn’t necessary. In this recipe, if you select regular tofu, press it between plates or paper towels for about a half hour before baking.
Ingredients
2 14-ounce packages organic sprouted tofu, cut into half-inch cubes
1 tablespoon olive oil
3 whole cloves
1 dried bay leaf
1 stick whole cinnamon
1 large yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 ripe tomatoes, roughly chopped
2 tablespoons tomato paste
2 teaspoons ground cumin
1⁄2 to 1 teaspoon ground red chili powder, depending on level of spice desired
1⁄2 teaspoon ground turmeric
3⁄4 teaspoon garam masala
1 teaspoon salt
1⁄2 cup coconut, plain almond, or soy milk
1 cup frozen peas
Chopped fresh cilantro for garnish
Instructions
1. On a baking sheet lined with parchment paper, bake the tofu at 375° F for about 15 minutes. The tofu should firm up and just start to brown. Set the tofu aside.
2. Warm the olive oil in a medium-sized pot or Dutch oven. Add the cloves, bay leaf, and cinnamon. Cook for just about a minute, until fragrant.
3. Add the onions and sauté until beginning to brown. Next, add the garlic and ginger and sauté for a minute, being careful not burn the garlic and ginger.
4. Add the tomatoes and sauté until they are cooked down a bit (about 5 minutes). Mix in the tomato paste followed by the remaining spices, including the salt, and cook until fragrant and the spices have been incorporated into the mixture (2 to 3 minutes).
5. This next step is optional, but recommended to create a smooth and creamy sauce. Carefully fish out the cloves, cinnamon, and bay leaf. Add 1 cup of water and use an immersion blender or transfer the sauce to a regular blender. Puree the mixture until smooth and return to the pot. Bring the sauce to a simmer and stir in the coconut milk.
6. Add the baked tofu and frozen peas. Cook on medium-low heat for 10 to 15 minutes to allow the flavors to meld.
7. Season with additional salt and pepper to taste. Garnish with cilantro.