Best Tofu Masala Recipes

TOFU TIKKA MASALA RECIPE BY TASTY

Steps:

• Remove tofu from packaging and drain.
• Place tofu on a couple of paper towels and find a heavy object to place on top of tofu, leave it there for 20 minutes.
• Slice the tofu into bite-sized pieces.
• Combine the marinade ingredients in a bowl then add the tofu.
• Mix until evenly coated. Cover and refrigerate for at least 1 hour.
• Preheat oven to 425°F (220°C)
• Place the marinated tofu pieces on bamboo skewers, then place them over a baking tray lined with parchment paper. Make sure there is space underneath the tofu to help distribute the heat more evenly.
• Bake for about 15 minutes, until slightly dark brown on the edges.
• Heat oil in a large pot over medium heat, and sauté the onions, ginger, and garlic until tender but not browned.
• Add the spices for about 30 seconds to release their aromatics and flavor, stirring constantly.
• Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
• Pour in the cream and mix in the tofu, cooking for another 1-2 minutes.
• Serve with rice and naan bread.
• Enjoy!

CAULIFLOWER AND TOFU MASALA

Steps:

• Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid.
• Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Whisk the yogurt, lemon juice, 2 teaspoons cumin, cayenne pepper, paprika, 1 teaspoon garam masala, and minced ginger together in a bowl. Cut the tofu into 1/2-inch cubes, and gently stir into the yogurt mixture. Arrange the tofu cubes onto the prepared baking sheet so they do not touch each other.
• Bake the tofu in the preheated oven until the tofu has firmed and the sauce is no longer sticky, 45 minutes to 1 hour. Gently turn the tofu every 15 minutes during baking.
• Meanwhile, melt the butter in a large skillet over medium heat. Cook the garlic and serrano peppers in the hot butter until softened, about 3 minutes. Stir in the coriander, 2 teaspoons cumin, 2 teaspoons garam masala, and salt. Cook another minute to release the fragrance of the spices. Add the tomato sauce and cauliflower florets; cover and cook, stirring frequently until the cauliflower is tender, about 15 minutes.
• Once the cauliflower is tender, stir in the half-and-half, peas, cilantro, and baked tofu cubes. Bring to a simmer, and cook 5 minutes, or until your desired thickness is attained.

TOFU AND VEGETABLE TIKKA MASALA

Steps:

• In a large bowl, mix 1 tablespoon canola oil, turmeric and paprika. Add tofu and toss gently to coat. Allow to marinate as you prep the rest of your vegetables.
• Bring a medium saucepan of water to a boil. Season with salt, and add cauliflower. Blanch, 2-3 minutes, or until cauliflower is crisp-tender. Drain and set aside.
• Warm a large nonstick skillet over medium-high heat. When the pan is hot, add the tofu, and cook until golden brown on at least one side. Remove from heat.
• Add 2 teaspoons oil to the pan. When shimmering, add red and green bell peppers. Saute a couple of minutes until slightly softened and blistered. Add kale, toss to coat with oil, and then cover. Cook 5 minutes until wilted slightly.
• Add cauliflower, tofu and jar of Tikka Masala Sauce. Stir to coat all the vegetables. Turn down pan to a simmer. Cover, and cook 10-15 minutes. Sprinkle with cilantro. Serve over rice.

TOFU MASALA

Steps:

• Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the cubed tofu, and cook until lightly browned on all sides, about 10 minutes; remove from the skillet and set aside. Reduce the heat to medium, and pour in the remaining canola oil. Stir in the onion, garlic, and green pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the tofu to the skillet along with the garbanzo beans and tomato. Season with garam masala, salt, and pepper, and pour in the water. Bring to a simmer, and cook for 10 to 15 minutes until thickened to your desired consistency. Remove from the stove, and allow to rest for 5 minutes before serving.

TOFU TIKKA MASALA

Steps:

• 1. Mix together lemon juice, ginger, garlic, green chili, half of the cilantro, chili powder, salt, and Tofu in a bowl. Cover and leave to marinate for an hour.
• 2. Heat oil in a pan and cook onions for 3-5 minutes on medium heat until translucent. Add turmeric powder, yogurt, Soymilk and the remaining cilantro. Stir for a few minutes until the sauce thickens.
• 3. Add the Tofu mixture into the sauce and cook for 5 minutes on medium heat. Adjust the seasoning to taste.
• 4. Serve immediately garnished with fresh cilantro with your choice of Indian Nan bread or heated rice.

EASY GRILLED TOFU TIKKA MASALA RECIPE BY TASTY

Steps:

• Wrap the block of tofu in paper towels and place in a wide bowl with a heavy weight to squeeze out the water content. This may take 1-2 hours. (Placing something heavy on the wrapped tofu block will help to release the water that's stored inside. You may have to unwrap the tofu, squeeze the water out of the paper towels and rewrap the tofu occasionally to make sure the maximum amount of water is released).
• Once all the water has been strained from the block of tofu, cut it into approximately ½ inch (1.2 cm) cubes.
• Mix all the spices, salt and greek yogurt in a bowl.
• Add the cubed tofu, bell peppers, onions and cauliflower and mix well. Add other veggie pieces if desired, and allow this to marinate for about 2 hours for the flavors to really incorporate.
• Wet the skewer sticks. Feed the cubes of tofu, bell peppers, onions, and cauliflower onto the sticks one at a time and set aside.
• Cook on a grill at about 400°F for about 15 minutes, turning halfway.
• Once roasted, remove from the grill and serve!

TOFU TIKKA MASALA

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.

TOFU TIKKA MASALA

Steps:

• Mix together lemon juice, ginger, garlic, green chili, half of the cilantro, chili powder, salt, and Tofu in a bowl. Cover and leave to marinate for an hour.
• Heat oil in a pan and cook onions for 3-5 minutes on medium heat until translucent. Add turmeric powder, yogurt, Soymilk and the remaining cilantro. Stir for a few minutes until the sauce thickens.
• Add the Tofu mixture into the sauce and cook for 5 minutes on medium heat. Adjust the seasoning to taste.
• Serve immediately garnished with fresh cilantro with your choice of Indian Nan bread or heated rice.
• Nutrition Facts: Serving Size 1 Serving. Calories: 270. Calories from Fat: 150. Total Fat: 17g. Saturated Fat: 2g. Trans Fat: 0g. Cholestrol: 0mg. Sodium: 590mg. Total Carbohydrate: 16g. Dietary Fiber: 3g. Sugars: 5g. Protein: 16g.