Tofu Tikka Masala
1/4 cup
plain yogurt 1 tablespoon grated fresh ginger
1 tablespoon crushed garlic
1/2 teaspoon
turmeric 1/2 teaspoon
curry powder 1/2 teaspoon
nutmeg 1/2 teaspoon
chili powder 1/2 lemon, juiced
2 tablespoons extra virgin olive oil
28 ounces firm tofu, frozen, thawed and pressed
2 tablespoons butter
1 medium onion, diced
2 tablespoons extra virgin olive oil
1 can (26 ounces) crushed tomatoes, with liquid
2 tablespoons
garam masala powder 1/2 cup heavy cream
1 tablespoon honey
Whisk all marinade ingredients except tofu and butter together and pour half into a baking dish. Cut tofu into cubes about 1 1/2-inches thick, add to baking dish and cover with remaining marinade. Cover and chill 2 to 3 hours or overnight. Preheat oven to 375 degrees. Add butter to the pan and bake tofu in marinade for 30 minutes, basting every 10 minutes.
In a large saucepan over medium-heat, sauté onion in oil until browned. Add tomatoes and garam masala; reduce heat to low. Simmer 15 minutes, stiring occasionally. Remove tofu from its marinade with slotted spoon and add to saucepan, discarding excess marinade. Stir in cream and honey.
Serve over jasmine or saffron rice. Garnish with fresh cilantro, if desired.
