Tofu Tikka Masala

Name: Tofu Tikka Masala
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 tsp grated ginger; 4 garlic cloves; 0.25 cup plain soy yogurt; 1 lb extra firm tofu; 1 can tomato sauce (14 ounce); 1 can diced tomatoes (14 ounce); 1 can tomato paste (8 ounce); 1 tsp dried fenugreek leaves; 1 tsp red chili powder; 1 tsp garam masala powder; 0.5 tsp turmeric powder; 0.5 tsp crushed red pepper flakes

Gently simmered tofu, soy yogurt and tomatoes, warmed with garam masala and ginger, a South Asian dish.

2 hr 40 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 140 min · 160 min total
Difficulty: medium

1
Drain tofu for approximately half an hour. Meanwhile, mix 1/4 cup soy yogurt with 2 cloves crushed garlic and 1 teaspoon grated ginger. Cut tofu into cubes and marinate in yogurt mixture for at least 2 hours in refrigerator.
120 min
2
In a medium pot, mix remaining ginger and garlic, tomato products, and seasonings. Simmer over low heat until thick.
3
While the sauce simmers, sautee tofu in a dry, non-stick skillet until golden brown. Stir tofu cubes into sauce. If a creamier sauce is desired, add soy yogurt until desired consistency is achieved. Heat just until warm. Serve over rice with a pot of soy chai.