Recipes
Tofu Tikka Masala

Ingredients
Marinade
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
Sauce
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
Directions
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.

Ease of Preparation: Moderate

Preparation Time: 15 min
marinate overnight

Cook Time: 45 min

Servings: 6 to 8

Recipe By: Donna Kelly and Anne Tegtmeier

From:  101 Things to do With Tofu
Used with permission of Gibbs Smith

Chef Suggestions
Serve over jasmine or saffron rice. Garnish with fresh cilantro, if desired.

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