Marinade
Tofu Tikka Masala
Ingredients
- extra firm tofu14 ounce
- lemon1
- yogurt1 cup
- garlic6 clove
- ginger1 tablespoon
- salt1 teaspoon
- cumin2 teaspoon
- garam masala2 teaspoon
- paprika2 teaspoon
- oil3 tablespoon
- large onion1
- ginger2 tablespoon
- garlic8 clove
- cumin2 teaspoon
- turmeric2 teaspoon
- coriander powder2 teaspoon
- paprika2 teaspoon
- chili powder2 teaspoon
- garam masala2 teaspoon
- tomato sauce3 ½ cup
- water1¼ cups
- heavy cream1 cup
- fresh coriander0
- rice0
- naan bread0
Instructions
- 1
Remove tofu from packaging and drain.
- 2
Place tofu on a couple of paper towels and find a heavy object to place on top of tofu, leave it there for 20 minutes.
- 3
Slice the tofu into bite-sized pieces.
- 4
Combine the marinade ingredients in a bowl then add the tofu.
- 5
Mix until evenly coated.
- 6
Cover and refrigerate for at least 1 hour.
- 7
Preheat oven to 425°F (220°C) Place the marinated tofu pieces on bamboo skewers, then place them over a baking tray lined with parchment paper.
- 8
Make sure there is space underneath the tofu to help distribute the heat more evenly.
- 9
Bake for about 15 minutes, until slightly dark brown on the edges.
- 10
Heat oil in a large pot over medium heat, and sauté the onions, ginger, and garlic until tender but not browned.
- 11
Add the spices for about 30 seconds to release their aromatics and flavor, stirring constantly.
- 12
Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
- 13
Pour in the cream and mix in the tofu, cooking for another 1-2 minutes.
- 14
Serve with rice and naan bread.
- 15
Enjoy!
Nutrition (per serving · serves 4)
Estimated values based on ingredient data. Actual nutrition may vary.
