Tofu Tikka Masala
This is our take on a restaurant-style Indian dish. It’s a bit lighter but still packed full of flavor. It’s best served with rice or naan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at didntijustfeedyou.com.
Cooking tools:
- Immersion blender
- Blender
- Baking sheet
- Parchment paper
- Oven
- Dutch oven
- Pot
- Stove
- Slotted spoon
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 2 14-ounce packages organic sprouted tofu, cut into half-inch cubes
- 1 tablespoon olive oil
- 3 whole cloves
- 1 dried bay leaf
- 1 stick whole cinnamon
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 ripe tomatoes, roughly chopped
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1⁄2 to 1 teaspoon ground red chili powder, depending on level of spice desired
- 1⁄2 teaspoon ground turmeric
- 3⁄4 teaspoon garam masala
- 1 teaspoon salt
- 1⁄2 cup coconut, plain almond, or soy milk
- 1 cup frozen peas
- Chopped fresh cilantro for garnish
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