Tofu Tikka Masala
The protein with the most staying power in your fridge? Tofu. This zesty dish will keep for days—you can prepare it on Sunday with a Thursday or Friday supper in mind. The longer you wait the better it will taste: Over time the tofu will soak up the flavours of the paprika, nutmeg and other […]
Ingredients
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tbsp fresh ginger, chopped
- 1/4 tsp red pepper flakes
- 2 tbsp butter
- 1 1/2 tsp sweet paprika
- 1 1/2 tsp garam masala
- 1/4 tsp ground nutmeg
- 1 can (14 oz/398 ml) diced tomatoes
- 1 1/2 cups (375 ml) water
- 1 tbsp (15 ml) tomato paste
- 3/4 cup (180 ml) 15% cooking cream or 35% cream
- 1 1/2 lb (675 g) firm tofu, cut into large dice
- 1 tbsp butter
- 1/4 cup (10 g) cilantro, chopped
Instructions
- In a large skillet over medium heat, soften the onion, garlic, ginger and pepper flakes in the butter. Stir in the spices and continue cooking for 1 minute. Add the tomatoes, water and tomato paste. Bring to a boil and simmer for 15 minutes. Crush the mixture using a potato masher. Add the cream and cook for 5 minutes. Season with salt and pepper. Keep warm.
The protein with the most staying power in your fridge? Tofu. This zesty dish will keep for days—you can prepare it on Sunday with a Thursday or Friday supper in mind. The longer you wait the better it will taste: Over time the tofu will soak up the flavours of the paprika, nutmeg and other spices.