Tofu Tikka Masala
1-16 oz firm or extra firm tofu (sprouted or regular)
2 teaspoon turmeric, divided
3 tablespoon garam masala, divided and use as per your taste
2 teaspoon red chili powder, divided (adjust per your taste and how spicy the chili is)
3 tablespoon cornstarch
2 tablespoon oil (may needed little more or less)
1 small onion, sliced
1 tablespoon ginger, minced
4 garlic cloves, minced
14 oz no salt added caned diced tomatoes
¼ cup frozen peas (optional)
salt, per taste
½ cup coconut milk from a can (or sour cream and coconut oil)
- Drain and press tofu.
- Heat a skillet with 1 tablespoon of oil and add onion, ginger, and garlic. Stir it often until onion starts to brown (4-6 minutes), then add 2 tablespoon garam masala, 1 teaspoon turmeric powder, 1 teaspoon red chili powder. Cook for a minute or two then add tomatoes to the skillet.
- Stir everything together and let it cook for 8-10 minutes until tomato starts to cook and dry some liquid. Remove from the heat and puree it into thick mixture.
- Return it back to the stove and stir in frozen peas and allow it to simmer for another minute or two. Set it aside for later.
- Discard the water from tofu and pat dry with paper towel. Cut tofu into cubes and toss in 1 tablespoon garam masala, and corn starch to coat tofu pieces evenly.
- Heat another skillet with 1 tablespoon of oil. Pan fry tofu 3-4 minutes on each side until it is evenly browned on all sides.
- Simmer the tomato puree in low heat and slowly transfer the pan fried tofu into the skillet until heated through. Stir in coconut milk (or cream of your choice).
- Cook in low heat for 3-5 minutes.
- Serve it with rice, quinoa, or other grain of your choice.