Tofu And Vegetable Tikka Masala Recipes

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TOFU TIKKA MASALA RECIPE BY TASTY



Tofu Tikka Masala Recipe by Tasty image

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

14 oz extra firm tofu
1 lemon
1 cup yogurt
6 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon salt
2 teaspoons cumin
2 teaspoons garam masala
2 teaspoons paprika
3 tablespoons oil
1 large onion, finely chopped
2 tablespoons ginger, minced
8 cloves garlic, minced
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons coriander powder
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
3 ½ cups tomato sauce, or crushed tomatoes
1 ¼ cups water
1 cup heavy cream, or dairy substitute of your choice
fresh coriander, chopped, to garnish
rice, to serve
naan bread, to serve

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



Tofu Tikka Masala image

[DRAFT]

Provided by Food Network

Time 1h20m

Yield 4 Servings

Number Of Ingredients 18

5 tsp. lemon juice
1 tsp. grated ginger
2 garlic cloves, crushed
1 g jalapeno chile, chopped
3 tbsp. chopped cilantro
1 tsp. chili powder
Salt to taste
½ lb Wildwood® Hi-Protein Super Firm SprouTofu® cut into cubes
2 tbsp. vegetable oil
½ medium onion, chopped in 1-inch long thin slices
¼ tsp. turmeric powder
3-4 tbsp. Plain or Unsweetened yogurt
1 cup Wildwood® Plain Soymilk
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For Garnishing:
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Some chopped cilantro

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.

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2020-01-31 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 …
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  • 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.
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TIKKA MASALA TOFU AND VEGETABLES BY OH MY VEGGIES.COM
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2017-07-20 Heat oven to 425°F. Spread the tofu on a parchment-lined baking sheet in a single layer. Roast for 25 minutes or until crispy on the outside and …
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  • Heat oven to 425°F. Spread the tofu on a parchment-lined baking sheet in a single layer. Roast for 25 minutes or until crispy on the outside and slightly browned. Set aside.
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  • Add the tomatoes with their juices, crushing the tomatoes with your hands as you add them. Bring to a boil and then reduce the heat to a simmer, stirring frequently and scraping up any brown bits. Cook until sauce thickens, about 8 minutes. Stir in the spinach and cook until wilted, about 2-3 minutes.
  • Add in the cream, yogurt, and tofu. Season to taste with salt. Simmer, stirring occasionally, until slightly thickened, about 15-20 minutes. Serve with rice, barley or quinoa.

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