Tofu Tikka Masala Recipes

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!

Steps:

• 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.
• 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.
• Add the Tofu mixture into the sauce and cook for 5 minutes on medium heat. Adjust the seasoning to taste.
• Serve immediately garnished with fresh cilantro with your choice of Indian Nan bread or heated rice.
• Nutrition Facts: Serving Size 1 Serving. Calories: 270. Calories from Fat: 150. Total Fat: 17g. Saturated Fat: 2g. Trans Fat: 0g. Cholestrol: 0mg. Sodium: 590mg. Total Carbohydrate: 16g. Dietary Fiber: 3g. Sugars: 5g. Protein: 16g.

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.

Steps:

• In a large bowl, mix 1 tablespoon canola oil, turmeric and paprika. Add tofu and toss gently to coat. Allow to marinate as you prep the rest of your vegetables.
• Bring a medium saucepan of water to a boil. Season with salt, and add cauliflower. Blanch, 2-3 minutes, or until cauliflower is crisp-tender. Drain and set aside.
• Warm a large nonstick skillet over medium-high heat. When the pan is hot, add the tofu, and cook until golden brown on at least one side. Remove from heat.
• Add 2 teaspoons oil to the pan. When shimmering, add red and green bell peppers. Saute a couple of minutes until slightly softened and blistered. Add kale, toss to coat with oil, and then cover. Cook 5 minutes until wilted slightly.
• Add cauliflower, tofu and jar of Tikka Masala Sauce. Stir to coat all the vegetables. Turn down pan to a simmer. Cover, and cook 10-15 minutes. Sprinkle with cilantro. Serve over rice.

Steps:

• Drain tofu for approximately half an hour. Meanwhile, mix 1/4 cup soy yogurt with 2 cloves crushed garlic and 1 teaspoon grated ginger. Cut tofu into cubes and marinate in yogurt mixture for at least 2 hours in refrigerator.
• In a medium pot, mix remaining ginger and garlic, tomato products, and seasonings. Simmer over low heat until thick.
• While the sauce simmers, sautee tofu in a dry, non-stick skillet until golden brown.
• Stir tofu cubes into sauce. If a creamier sauce is desired, add soy yogurt until desired consistency is achieved. Heat just until warm.
• Serve over rice with a pot of soy chai.