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.
- 400g firm tofu
- 3tbs coconut oil
- 6 cloves garlic
- 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
- 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!