Tofu Tikka Masala
This vegetarian spin on an Indian classic is so nourishing and delicious. If you don’t have time for the tofu preparation, you can also just drain it, dice it, and throw it in the pot to warm up in the last few minutes of cooking, but the baking step will add a meaty texture that is worth the effort. If your family isn’t into tofu, you could substitute chickpeas or even diced chicken.
- 16 oz. extra-firm tofu drained, wrapped in a clean dish towel, placed between two plates and under something heavy, such as a cast iron skillet or thick cookbook, to remove the moisture for 5 - 30 minutes
- 1 1/2 Tbsp. coconut, canola, or vegetable oil
- 1 1/2 Tbsp. garam masala (an Indian spice blend),
- 1 yellow onion diced
- 3 cloves garlic minced, about 1 1/2 tsp.
- 1/2 - 1 Tbsp. fresh ginger peeled and minced
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1 tsp. ground coriander optional
- 28 oz. diced tomatoes
- 15 oz. coconut milk
- 1 1/2 tsp. kosher salt, sea salt, or other coarse salt
- Preheat the oven to 375 degrees. Cut the already drained and pressed tofu into 1/2-inch cubes.
- In a heavy oven-proof skillet, heat ½ Tbsp. of the oil over medium-high heat. When the oil is hot, add the tofu and ½ Tbsp. garam masala and stir well, spreading so that the tofu is in a single layer.
- Cook for 5 minutes, stirring occasionally, so that all sides start to get crisp, then move the skillet to the oven and bake for 15 minutes.
- Meanwhile, in a Dutch oven or large pot, heat 1 Tbsp. oil over medium-high heat. When the oil is hot, add the onions and turn the heat down to medium. Sauté the onions until translucent, about 3 minutes.
- Add the garlic, ginger, remaining 1 Tbsp. garam masala, cumin, turmeric, and coriander (optional). Cook until fragrant, about 1 minute.
- Add the tomatoes, coconut milk, and salt and stir well.
- Turn the heat up to high and bring the mixture to a boil, then turn down to low and simmer until the tofu is done. (If you like a smoother sauce, you can puree it in the pot with an immersion blender or you can transfer it to a standing blender to puree and then transfer back.)
- Add the tofu and let simmer for 3 – 5 minutes. Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.
Instant Pot Directions
- Drain, wrap, press, and cube the tofu as directed above. Set Instant Pot to sauté mode, add 1/2 Tbsp. oil, 1/2 Tbsp, garam masala, the onions, and the tofu. Sauté for 5 minutes until the onions and tofu are beginning to crisp. (This step can be omitted if you are pressed for time. ) Press cancel button. Add all of the remaining ingredients and cook for 5 minutes on HIGH pressure. Natural Pressure Release.
Do Ahead or Delegate: Drain, press, chop, and bake the tofu, chop the onion, peel the garlic, mix the spices, or fully prepare and refrigerate or freeze the dish. Scramble Flavor Booster: Double the spices or add 1 tsp. curry powder. Tip: Do you know your tofus? There are three different types of tofu, all of which can serve an important role in your diet. Firm or Extra-Firm tofu is more solid in consistency and is great for stir fries and grilling, Soft tofu is creamier in texture and it a good option for casseroles, where you might want a smoother consistency. Finally, Silken tofu is very soft, making it ideal for dips, puddings, and blending into smoothies. Nutritional Information Per Serving (% based upon daily values): Calories 263, Total Fat: 22g, 34%; Saturated Fat: 17g, 86%; Cholesterol: 0mg, 0%; Sodium: 644mg, 27%; Total Carbohydrate: 12g, 4%; Dietary Fiber: 4g, 17%; Sugar: 5g; Protein: 9g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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