Tofu Tikka Masala
From snowpea 16 years agoIngredients
- 2 blocks firm tofu shopping list
- 2/3 cup plain yoghurt (I used a 1.5% milkfat one) shopping list
- 1/4 cup coriander chutney (mine was rather spicy) shopping list
- 1 Tbsp garam masala shopping list
- 1 tsp salt shopping list
- ----- shopping list
- 1 large can crushed tomatoes (I had some home-made in the freezer) shopping list
- 1 large onion, finely minced shopping list
- 3 garlic cloves, peeled and crushed shopping list
- 1 knob ginger, about 2 inches, peeled and grated shopping list
- 2-3 tsp Madras curry powder shopping list
- 2 tsp sugar shopping list
- 1 tsp salt shopping list
- pinch allspice powder shopping list
- pinch of pimenton de la vera (smoky paprika) to get a bit of smoky flavour shopping list
- 1 cup yoghurt (recipe calls for heavy cream if that's your thing) shopping list
How to make it
- Place the tofu blocks on a large plate, put a cutting board on top so that it covers the blocks utterly, and put a stack of dishes or other heavy items on top, and leave 30 minutes, to drain the water from the tofu. Don't skip or your tofu will broil poorly.
- Drain the tofu and cube into 1 inch pieces, and place in a bowl
- Mix the yoghurt, coriander, garam masala and salt, and add to cubed up tofu.
- Mix gently to coat the cubes, then let them marinate for at least 2 hours in the fridge.
- Heat oven to 475F.
- Once ready, skewer the tofu, line a baking sheet with aluminium foil, and lay the brochettes on top. Save the marinade and any tofu that you cannot skewer.
- Bake tofu brochettes for 15-20 minutes, turning over once.
- Set the oven to broil, and broil the brochettes until you have some visible browning. Keep an eye on them!
- In the meantime, mince the onion and fry it slowly in a bit of oil.
- Add curry powder, minced garlic, pinches of allspice and smoky paprika, and grated ginger.
- Cook 2 minutes or until fragrant, and then add tomato sauce.
- Stir, and then taste and adjust salt and sugar balance of your tomato sauce.
- Remove the tofu cubes from the brochettes, and stir them in with any non baked tofu and whatever is left of the marinade.
- Stir carefully and cook 5 minutes on medium heat.
- Before serving, stir in 1 cup of yoghurt (or heavy cream), but do not cook anymore. Sauce will be creamy pink.
- Serve with basmati rice, a colourful steamed vegetable, and some chutneys on the side.
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