Tofutikkamasala Recipes

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.

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!

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 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.