Recipe

Tofu Tikka Masala Recipe

	Snowpea / All my dishes 2 years, 3 months ago UK foreign secretary Robin Cook declared Chicken Tikka Masala a true British National Dish. A combination of tadoor-cooked meat with a cream-tomato sauce, that I adapted into a vegetarian dish. Inspired by the Sep 2007 Cook's Illustrated, which features Chicken Tikka Masala.... More Prep:180m Cook:30m Servings:8	Snowpea
	british indian vegetarian cheap lowfat tofu creamy tomato

Does this look good? Yeah! / Nope

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Ingredients

2 blocks firm tofu

2/3 cup plain yoghurt (I used a 1.5% milkfat one)

1/4 cup coriander chutney (mine was rather spicy)

1 Tbsp garam masala

1 tsp salt

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1 large can crushed tomatoes (I had some home-made in the freezer)

1 large onion, finely minced

3 garlic cloves, peeled and crushed

1 knob ginger, about 2 inches, peeled and grated

2-3 tsp madras curry powder

2 tsp sugar

1 tsp salt

pinch allspice powder

pinch of pimenton de la vera (smoky paprika) to get a bit of smoky flavour

1 cup yoghurt (recipe calls for heavy cream if that's your thing)

Directions

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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Comments

sprout 2 years, 3 months ago said:
This looks delicious! Cant wait to try it :)

bluemooonie 2 years, 3 months ago said:
Looks interesting, will try it tomorrow i think!

notyourmomma 1 year, 9 months ago said:
Can't wait to give this a try. Yummy

tilgidh 1 year, 3 months ago said:
Super dish!

Thank you for sharing!

Tilgidh

stewie 1 year, 2 months ago said:
Hello snowpea...I am trying this tonight...sounds very tasty indeed...I have a very good feeling about this one...So having said that...I am going to give it 5 forks...Thanks..I will let you know how mine turned out if you like...

trev 4 months, 3 weeks ago said:
I'm going to give my vegan son a copy of this. He'll love this and I may also get to try it, if I'm hanging around at the right time. I'm usually not too bad at getting that right, at least. Thanks.

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