TOFU TIKKA MASALA
A delicious vegan take on the meaty Indian dish. About medium spicy---adjust to suit your taste. Adapted (simplified) from Vegetarian Journal, Issue One, 2008. Cooking time includes marinating time.
Provided by Prose
Categories Curries
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Drain tofu for approximately half an hour. Meanwhile, mix 1/4 cup soy yogurt with 2 cloves crushed garlic and 1 teaspoon grated ginger. Cut tofu into cubes and marinate in yogurt mixture for at least 2 hours in refrigerator.
- In a medium pot, mix remaining ginger and garlic, tomato products, and seasonings. Simmer over low heat until thick.
- While the sauce simmers, sautee tofu in a dry, non-stick skillet until golden brown.
- Stir tofu cubes into sauce. If a creamier sauce is desired, add soy yogurt until desired consistency is achieved. Heat just until warm.
- Serve over rice with a pot of soy chai.
Nutrition Facts : Calories 130, Fat 3.7, SaturatedFat 0.8, Sodium 808, Carbohydrate 19.1, Fiber 4.6, Sugar 10.5, Protein 9.5
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