Tikka Masala Tofu and Vegetables

I always describe tikka masala as the gateway drug of Indian food. It’s rich, creamy, generally not super spicy, and tastes like something you could put over pasta, so people are generally more accepting of it than if you put a bowl of dal in front of them and told them to dig in. If you’ve never had some of the spices commonly used in Indian food before, they can definitely be overwhelming the first time, but tikka masala does a good job of subduing them and making them palatable to all.

Recipe

Ingredients

• 14 ounces extra firm tofu patted dry and cut into ½-inch cubes
• 3 tablespoons olive oil
• 6 garlic cloves minced
• 1 onion diced
• ¼ cup tomato paste
• 6 cardamom pods crushed
• ½ teaspoon crushed red pepper flakes
• 2 zucchini diced
• 1 red bell pepper seeded and diced
• 2 teaspoons minced ginger
• 2 teaspoons ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 28 ounces can whole peeled tomatoes
• 5 ounces baby spinach
• Salt to taste
• 1 cup heavy cream
• 1 cup plain yogurt not Greek

Instructions

• 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.
• Meanwhile, in a large heavy pot over medium heat, heat the oil. Add the garlic, onion, tomato paste, cardamom pods and pepper flakes to the pot. Cook, stirring often, until the tomato paste has darkened and the onion has softened, about 5 minutes. Add the zucchini and bell pepper to the pot and saute until starting to soften, about 5-6 minutes. Add the spices to the pot and cook, stirring constantly, until the bottom of the pot begins to brown, about 4 minutes.
• 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.

Nutrition