Best Tofu Tikka Masala Recipe By Tasty Recipes

Tofu Tikka Masala Recipe by Tasty image

Provided by Merle O'Neal

Categories Dinner

Yield 4 servings

Number Of Ingredients 25

14 oz extra firm tofu
1 lemon
1 cup yogurt
6 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon salt
2 teaspoons cumin
2 teaspoons garam masala
2 teaspoons paprika
3 tablespoons oil
1 large onion, finely chopped
2 tablespoons ginger, minced
8 cloves garlic, minced
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons coriander powder
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
3 ½ cups tomato sauce, or crushed tomatoes
1 ¼ cups water
1 cup heavy cream, or dairy substitute of your choice
fresh coriander, chopped, to garnish
rice, to serve
naan bread, to serve

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!

Nutrition Facts : Calories 526 calories, Carbohydrate 30 grams, Fat 44 grams, Fiber 7 grams, Protein 19 grams, Sugar 15 grams

Easy Grilled Tofu Tikka Masala Recipe by Tasty image

Provided by Gita Kshatriya

Yield 6 servings

Number Of Ingredients 13

16 oz firm tofu
1 lb mini tricolored bell peppers, sliced in half lengthwise
½ onion, cut into 1/2 inch cubes
½ head cauliflower, cut into large pieces
1 ½ cups greek yogurt
6 cloves garlic, finely minced
1 tablespoon ginger, grated
4 teaspoons paprika
1 teaspoon red chili powder, (adjust per taste)
½ teaspoon turmeric powder
salt
1 tablespoon tandoori powder
skewer

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!

Nutrition Facts : Calories 154 calories, Carbohydrate 18 grams, Fat 4 grams, Fiber 4 grams, Protein 13 grams, Sugar 11 grams