Tofu Tikka Masala by RICARDO | IGA Recipes |

Tofu Tikka Masala by RICARDO

Tofu Tikka Masala by RICARDO

Preparation time 20 minutes

Total time: 50 minutes

Ingredients

Sauce

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

Directions

Sauce

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.

Tofu

Meanwhile, in a pot of salted boiling water, cook the tofu for 5 minutes (see note). Drain on paper towels.
In a large non-stick skillet over medium-high heat, brown the tofu in the butter.
Add the sauce and simmer for 3 minutes. If prepared in advance, reheat the tofu and sauce over medium heat. Add water, if needed. Sprinkle with the cilantro. Serve with vegetables, basmati rice or naan bread.

NOTE FROM RICARDO

Tofu can be replaced with boneless, skinless and cubed chicken thighs. Simply brown the chicken in the pan until cooked through before adding it to the sauce.