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."
 
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Ready In:
2hrs 40mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. This turned out pretty well. However, I had difficulty cutting the acidic edge of all the tomatoes. I de-veganized it by adding a 2 T Ghee which helped make it a bit creamier and cut the sourness of the yogurt. Also, I'm unsure if marinading the tofu is worthwhile. I let it sit for nearly 24 hours and it didn't seem to have much of an impact. Perhaps my local variety of tofu is simply too dense. I want to make this again and integrate some other Tikka recipe ideas.
     
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RECIPE SUBMITTED BY

http://www.recipezaar.com/members/home/451456/Paula+Grad+18.JPG I'm a grad student and also teach at two different schools, so I need some fast/easy recipes. I try to eat vegan, and most of my creations are also gluten-free because my husband is Diabetic/Celiac. I don't post any recipes I have not personally tried and liked.
 
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