Tofu Tikka Masala
INGREDIENTS
Servings: 4-5
For the marinade
14 ounce extra firm tofu
1 lemon
1 cup yogurt
6 garlic cloves, minced
1 tablespoon ginger, minced
1 teaspoon salt
2 teaspoons cumin
2 teaspoons garam masala
2 teaspoons paprika
For the sauce
3 tablespoons oil
1 large onion, finely chopped
2 tablespoons ginger, minced
8 cloves garlic, minced
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
1 tablespoons tomato puree
800 grams tomato sauce or crushed tomatoes
300 milliliters water
250 milliliters cream
Chopped coriander, to garnish
Rice and naan bread, to serve
PREPARATION
# Preheat oven to 425°F/220°C.
# Remove tofu from packaging and drain. 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.
# Slice the tofu into bite-sized pieces, then combine the tofu with marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.
# Place the marinated tofu pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
# Bake for about 15 minutes, until slightly dark brown on the edges.
# Heat oil in a large pot over medium heat, and sauté the onions, ginger, and garlic until tender but not browned.
# Add the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, and then stir in the tomato puree.
# Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
# Pour in the cream, or dairy substitute of your choice, and mix in the tofu, cooking for another 1-2 minutes.
# Serve with rice and naan bread!
Inspired by:
http://www.cookwithmanali.com/tofu-tikka-masala/