Tofu Tikka Masala
In love with this recipe of Tofu Tikka Masala. So easy to prepare!
The thing is really to crumble the tofu into pieces. It reproduces the texture of the meat and it makes it more interesting.
Prep : 10 min
Cooking : 30 min
Servings : 4
375 g firm tofu, crumbled into medium pieces
1 Tbsp vegan butter (I used Earth Island vegan butter, but you could also use vegan margarine)
1/4 cup (10 g) cilantro, chopped
1 onion, chopped
1 garlic clove, chopped
2 tsp (10 ml) fresh ginger, chopped
¼ tsp red pepper flakes (optional)
2 Tbsp vegan butter (I used Earth Island vegan butter, but you could also use vegan margarine)
1 tsp (5 ml) sweet paprika
1 tsp (5 ml) garam masala
¼ tsp (1 ml) ground nutmeg
1 can (14 oz/398 ml) diced tomatoes
1 cup (250 ml) water
2 tsp (10 ml) tomato paste
½ cup (125 ml) soy cream (I used Belsoy)
In a large skillet over medium heat, soften the onion, garlic, ginger and pepper flakes in the butter. Stir in the spices and continue cooking for 1 minute. Add the tomatoes, water and tomato paste. Bring to a boil and simmer for 15 minutes. Crush the mixture using a potato masher. Add the cream and cook for 5 minutes. Season with salt and pepper. Keep warm.
Meanwhile, in a pot of salted boiling water, cook the tofu for 5 minutes (see note). Drain on paper towels.
In a large non-stick skillet over medium-high heat, brown the tofu in the butter.
Add the sauce and simmer for 3 minutes. If prepared in advance, reheat the tofu and sauce over medium heat. Add water, if needed. Sprinkle with the cilantro. Serve with vegetables, basmati rice or naan bread.
Recipe adapte from Ricardo : https://www.ricardocuisine.com/en/recipes/8010-tofu-tikka-masala