Tofu Tikka Masala
A creamy Indian-inspired dish featuring marinated tofu in a rich tomato-based sauce. Serve over basmati rice for a flavorful meal.
Ingredients
- ●14 oz tofuextra-firm
- ●2 tbsp argentinian chimichurri mixfor marinade
- ●1 tsp sweet paprikafor marinade
- ●1 cup greek yogurtfor sauce
- ●1 cup tomato pureefor sauce
- ●1 medium onionfor sauce
- ●3 cloves garlicfor sauce
- ●1 tsp cuminfor sauce
- ●1 tsp corianderfor sauce
- ●1/2 tsp cayenne pepperfor sauce
Instructions
- 1
1. Preheat oven to 400°F (200°C).
- 2
2. Cut tofu into 1-inch cubes and place in a shallow dish.
- 3
3. In a small bowl, whisk together chimichurri mix, paprika, salt, and pepper. Pour mixture over tofu and toss to coat.
- 4
4. Let tofu marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 5
5. In a large pan over medium heat, warm 2 tablespoons of oil until shimmering.
- 6
6. Remove tofu from marinade and cook until golden brown on all sides, about 5-7 minutes. Transfer tofu to a plate and set aside.
- 7
7. In the same pan, add another 2 tablespoons of oil and cook the onion until softened, about 5 minutes.
- 8
8. Add garlic, cumin, coriander, and cayenne pepper to the pan and cook for 1 minute, stirring constantly.
- 9
9. Stir in tomato puree and bring to a simmer.
- 10
10. Reduce heat to low and let sauce simmer for 10-15 minutes, stirring occasionally.
- 11
11. Stir in yogurt and cook for an additional 2-3 minutes.
- 12
12. Add cooked tofu back to the pan and toss to coat with sauce.
- 13
13. Serve over basmati rice and garnish with cilantro, if desired.