Tofu Tikka Masala
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 packet extra firm tofu
  • 2 tablespoons canola or coconut oil
  • 1 tablespoon chopped cilantro, for garnish
For Marinade:
  • 1 tablespoon canola oil
  • ½ teaspoon garam masala
  • ½ teaspoon ground cumin
  • 1 teaspoon minced ginger
  • 1 garlic clove, minced
  • 1 teaspoon kasuri methi (dry fenugreek leaves)
  • 1 teaspoon salt
For gravy:
  • 1 8 oz. can of tomato sauce
  • 1 tablespoon almond or cashew butter
  • 2 teaspoons corn starch
  • 1 medium shallot, roughly chopped
  • 1 medium tomato, roughly chopped
  • 2 inch piece of ginger, peeled and roughly chopped
  • 1 Jalapeno or serrano pepper, roughly chopped
  • 2 cloves garlic
  • 2 tablespoons canola or coconut oil
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon garam masala
  • ½ teaspoon ground cumin
  • ½ cup almond or any nut milk
  • 1 tablespoon kasoori methi (dry fenugreek leaves)
  • 1 teaspoon salt or to taste
  • 1 teaspoon raw sugar or ½ teaspoon honey
Directions
  1. Cut tofu into ½ inch slices. Drain the liquid of the tofu by putting it between two baking sheets covered with paper towels and weighing it down with cans or a heavy pan. Then cut into ½ inch dice. Combine marinade ingredients and diced tofu in a medium mixing bowl. Let it stand for 30 minutes to an hour.
  2. Combine tomato sauce, almond butter, almond milk, corn starch, shallot, tomato, ginger, jalapeno and garlic in a blender bowl. Blend all the ingredients until smooth sauce. Set it aside.
  3. Heat 2 tablespoons oil in a wok or a wide heavy bottomed pan. Stir fry tofu, until golden brown, 4 to 5 minutes. Remove from a wok or a pan with a slotted spoon on a paper towel lined plate to remove excess oil. Keep the extra oil in wok or pan.
  4. Heat 2 tablespoons oil in same wok or pan until simmering. Add tomato sauce mixture and stir to combine with oil. Add spices, kasuri methi, and season with salt. Stir to combine everything. Let the gravy cook for 2-3 minutes. Add stir fried tofu and stir to combine with gravy. Cover the pot and let gravy and tofu cook for 10-12 minutes, stirring occasionally. If gravy is too thick add some water.
  5. Garnish with cilantro and serve with vegan flat bread or rice.
Notes
To make this recipe nut less, replace nut butter and milk with ½ cup silken tofu.
Recipe by Lovely Masala at http://www.lovelymasala.com/paneer-tikka-masala/