Since arriving back from (mostly) sunny Europe to freezing cold Melbourne I’ve been all about the hearty, warming winter meals. This tofu tikka masala really hit the spot and helped me feel a little less sad about my holidays being well and truly over!
I slightly adapted this recipe from one I found on one of my favourite blogs – Oh My Veggies.
Ingredients List
- 400g firm tofu
- 3tbs coconut oil
- 6 cloves garlic
- Onion
- 1/4 cup tomato paste
- 6 cardamom pods
- 1/2tsp red pepper flakes
- 2 zucchinis
- Red capsicum
- 2tsp fresh ginger
- 2tsp turmeric
- 1tsp garam masala
- 1tsp ground coriander
- 1tsp ground cumin
- 2 cans tomatoes
- 3 cups spinach
- 1 cup heavy cream
- 1 cup natural yoghurt
Steps
- Preheat oven to 220C
- Cut the tofu into cubes and place in a lightly greased tray. Bake for 25 minutes, turning once, until crispy on the outside
- Meanwhile, crush the garlic and dice the onion
- Heat the oil in a large heavy pot and add the garlic, onion, tomato paste and crushed cardamom pods, combine and cook for 5 minutes, stirring regularly until lightly browned
- Dice the zucchini and capsicum and add to the pan, cooking for 5 minutes until softened
- Add the ginger, turmeric, garam masala, coriander and cumin and stir constantly for 4 minutes
- Add the cans of tomatoes, stir to combine all ingredients bring to the boil, then simmer for 8-10 minutes, then stir through the spinach until wilted
- Add the tofu, cream and yogurt, stir to combine then simmer for 15-20 minutes until thickened, stirring occasionally
- Serve with rice or naan bread and enjoy!
I know it looks like a lot of ingredients and steps but I promise it is very straightforward and they are all ingredients you are likely to have in your pantry already! The use of both cream and yoghurt makes this a much lighter version than the all-cream versions you’re likely to get in a restaurant which I think is a good idea for home cooking.
I use one can of diced tomatoes and one of whole tomatoes but whatever you have on hand is going to work just fine, it all gets simmered together anyway! Baking the tofu cubes gives them a nice crunchy exterior which adds some excellent texture to the dish. It reheats really well too, so it’s a great one to make on a Sunday evening to eat again after a long, cold Monday!
Have you tried tofu tikka masala before?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Karin @ Calm to Conniption
July 9, 2016 at 7:39 pm (8 years ago)Tikka Masala, I’m there. Just not sure on the tofu. LOL I’m a scaredy cat.
Karin @ Calm to Conniption recently posted…The Ultimate Rabbit Hole #75: School Holidays Are Cooked!
I Spy Plum Pie (admin)
July 19, 2016 at 5:46 pm (8 years ago)The wonderful thing about the tofu in this is that it is crispy and spongey, and soaks up the flavour of the curry so it’s not at all slimey if that’s what you’re worried about!
Shari from GoodFoodWeek
July 17, 2016 at 7:59 pm (8 years ago)I really enjoy tikka masala – and I think I might get away with hiding a little tofu in there, especially if the husband is away.
Shari from GoodFoodWeek recently posted…Recipe: The shish kawook chook and my cous cous salad
I Spy Plum Pie (admin)
July 19, 2016 at 5:43 pm (8 years ago)Good luck!
Vicki @ Boiled Eggs & Soldiers
July 18, 2016 at 4:13 pm (8 years ago)Loving all those ingredients, tikka is a favourite. Thanks so much for sharing it with YWF too.
I Spy Plum Pie (admin)
July 19, 2016 at 5:43 pm (8 years ago)Thanks Vicki!