TOFU TIKKA MASALA RECIPE BY TASTY
Here's what you need: extra firm tofu, lemon, yogurt, garlic, ginger, salt, cumin, garam masala, paprika, oil, large onion, ginger, garlic, cumin, turmeric, coriander powder, paprika, chili powder, garam masala, tomato sauce, water, heavy cream, fresh coriander, rice, naan bread
Provided by Merle O'Neal
Categories Dinner
Yield 4 servings
Number Of Ingredients 25
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
TOFU TIKKA MASALA
[DRAFT]
Provided by Food Network
Time 1h20m
Yield 4 Servings
Number Of Ingredients 18
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
Make and share this Tofu Tikka Masala recipe from Food.com.
Provided by Wildwood Recipes
Categories Soy/Tofu
Time 1h15m
Yield 1 Cup, 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 54.2, Fat 4.9, SaturatedFat 0.8, Cholesterol 1, Sodium 11.9, Carbohydrate 2.5, Fiber 0.5, Sugar 1, Protein 0.6
TOFU AND VEGETABLE TIKKA MASALA
Provided by Aarti Sequeira
Time 35m
Yield 4 servings
Number Of Ingredients 10
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 TIKKA MASALA
In this Tofu Tikka Masala, tofu chunks get marinated in a homemade spice blend and creamy yogurt, then broiled until charred and coated in a rich tomato-onion gravy. It's a plant-based spin on chicken tikka masala and one of the most delicious Indian dishes you'll ever taste!
Provided by Nisha Vora
Categories Dinner
Time 1h20m
Number Of Ingredients 41
Steps:
- Prepare the tofu. Use a tofu press. Or, wrap the tofu in a clean dish towel or several layers of paper towels, weigh it down with a heavy cookbook or a large plate weighed down by a few cans of beans. Press the tofu for 20 to 30 minutes. Tear the tofu into chunks with your hands and transfer the tofu chunks to a large bowl.NOTE: the tofu chunks shouldn't be too large or too small (see photos in blog post for reference), but it's totally fine if they're not all the same size.
- Make the tikka spice blend. Heat a small or medium frying pan over medium heat. Once warm, add the whole spices (cumin and coriander seeds, cloves, peppercorns, cardamom seeds, cinnamon sticks, and fenugreek leaves). Toast, shaking the pan frequently, until they are very fragrant and toasty, and the lighter seeds have browned, 2 ½ to 3 ½ minutes. Transfer the seeds out of the pan and allow to cool. Once cool, add to a spice grinder or a mortar & pestle and crush until finely ground. Pour into a bowl, add the ground spices (Indian red chile powder, turmeric, paprika, nutmeg, and ginger), and toss all the spices to combine.
- Make the Tikka marinade. In a medium bowl, mix together the spice blend with the yogurt, garlic, ginger, lemon juice, oil, and salt. Pour the marinade over the tofu chunks and use your hands to very gently coat all the crevices of the tofu, taking care to not mash it. Cover and refrigerate for 2 hours, or up to 8 hours.
- When ready to bake the tofu, arrange an oven rack 6 inches from the heat source (usually, the second rack). Add a 12-inch cast iron skillet to the rack and preheat the oven to 500ºF/260ºC. Once the skillet is smoking hot, transfer it to the stove or a pot holder. Turn the broiler to high.
- Add enough oil to lightly coat the bottom of the pan. Add the marinated tofu to the pan, leaving excess marinade behind. It will be pretty tightly packed into the pan.Return the pan to the second oven rack and broil until the tofu is cooked through and charred in some spots on top, 10 to 12 minutes. NOTE: after the 5-minute mark, I recommend checking every 1-2 minutes to prevent burning since every oven is different.
- MAKE THE MASALA. Heat the 3 tablespoons of oil in a deep 12-inch sauté pan over medium-high heat. Once hot, add the cumin seeds and cook for 1 minute, swirling the pan frequently. Add the dried chilies and cook for another 30 seconds, swirling frequently to prevent burning.
- Add the onions with a couple pinches of salt and cook until golden brown, about 6 to 8 minutes (if the onions start browning too quickly, lower the heat to medium).
- Add in a few splashes of water to stop the onions from browning too much, then add the garlic, ginger, diced serrano pepper, and turmeric, and cook for 1 minute, tossing frequently. Add the red chili powder, coriander, and tomato paste. Stir frequently for 30 to 60 seconds.
- Add the tomatoes and their juices, and cook until broken down and softened, 2 to 3 minutes. Add the cilantro stems (save the leaves for the garnish), 3 tablespoons of water, and 1 ½ teaspoons kosher salt, and stir. Cover the pan and bring to a simmer.
- Simmer the masala for 15 minutes, opening the pot to stir occasionally, until the liquid has mostly evaporated. Scoop out the dried red chilies and discard.
- Add in the coconut milk, garam masala, and vegan butter. Crush the fenugreek leaves in your hand to release the aroma and add to the masala. Increase the heat slightly and stir until everything is combined and the butter is melted.If you prefer a smoother texture, feel free to run an immersion blender through the masala.
- Add the baked tofu, the thinly sliced serrano pepper (if using for spicy spicy!), and lemon juice. Simmer for 2 minutes and coat the tofu in the sauce. Taste, and if it's a bit too acidic, add a tiny bit of sugar (¼ to ½ teaspoon).
- Garnish the masala with the cilantro leaves and season to taste with salt. Serve tofu tikka masala over rice and/or with Indian flatbread.
Nutrition Facts : Calories 367 kcal, Carbohydrate 41 g, Protein 15 g, Fat 17 g, SaturatedFat 2 g, TransFat 1 g, Sodium 574 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving
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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TOFU TIKKA MASALA – WELLPLATED.COM
From wellplated.com
4.4/5 (27)Total Time 45 minsCategory Main CourseCalories 236 per serving
- Prepare the tofu: Wrap 1 block of tofu in several layers of paper towels or a clean kitchen towel and gently press out as much water as possible. Change the towels and press again. Do not squeeze so hard that the tofu breaks apart or loses its shape, but do try to press out a good amount of the water. Repeat with the second block. Cut into 1 to 1 1/2-inch pieces. In a large bowl, stir together the yogurt, ginger, garlic, coriander, garam masala, cumin, salt, and water. Add the tofu pieces and stir gently until they are evenly coated. Let marinate at room temperature for 30 minutes or refrigerate for longer (up to overnight).
- When ready to bake, place the racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Line two rimmed baking sheets with parchment paper and lightly coat the paper with nonstick spray. Arrange the tofu pieces on the baking sheets in a single layer so that they are not touching one another (discard any extra marinade). Bake in the upper and lower thirds for 15 minutes, then remove the pans from the oven, flip the pieces over and return the pans to the oven, switching their positions on the upper and lower racks. Bake for 15 additional minutes, until tofu is deeply golden (see blog photos above). Set aside.
- While the tofu bakes, prepare the masala (sauce): Heat the coconut oil over medium low in a Dutch oven or similar sturdy, deep pot. Once hot, add the cauliflower, onion, ginger, garlic, salt, and black pepper. Cook, stirring occasionally, for 1 minute, then increase the heat to medium and continue cooking until the vegetables are tender and the onion is translucent, about 10 minutes. Do not let the onion brown—if it starts to turn brown, reduce the heat and continue cooking until soft. Add the tomato paste, garam masala, turmeric, and cayenne. Cook and stir constantly for 30 seconds, until very fragrant.
- Stir in the crushed tomatoes and broth. Bring to a boil. Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pot with a wooden spoon or rubber spatula to prevent the sauce from sticking, until it is thickened slightly, about 15 minutes.
TOFU TIKKA MASALA - FOOD WITH FEELING
From foodwithfeeling.com
4.5/5 (2)Calories 263 per servingCategory Dinner
- In a food processor, combine half of the onion, garlic, ginger, cilantro stalks, and 1 tablespoon of olive oil. Blitz until fully combined, about 1 minute. Set aside.
- In a large non-stick skillet, saute the tofu over medium heat until it’s lightly browned and crispy on all sides. This will take roughly 15 minutes. Your tofu will likely not all fit into the pan so you can either do this in batches or in 2 separate skillets. Once done, set aside.
- Meanwhile in a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add in the chopped onion and spices, stir to combine and cook gently for 8 minutes, stirring often.
- Into the skillet, add the tomato sauce, yogurt, coconut milk and the blitzed onion and cilantro sauce. Cook for an additional 5 minutes over medium heat.
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