TOFU TIKKA MASALA (VEGAN & GLUTEN-FREE)

Tofu Tikka Masala is a hearty dish and although it sounds like a lot of work, it can be done in steps. Both the tofu and the sauce maybe prepared a day ahead and assembled the next day. Making the sauce one day ahead helps to make it a lot easier; and the sauce is fabulous after it gets a chance to meld all the flavors. Do try it; when you taste and see how delicious it is, you will agree it is worth the effort.

Serve with plain rice, any pulao or biriyani, roti, naan etc. accompanied by a platter of sliced cucumbers, tomatoes, and onions or a raita.

Notes: Tandoori Masala may be homemade or purchased.

4-6 Servings

Ingredients:

Tofu:
1 block of extra-firm tofu (16 oz)
1 tsp Salt
1 tsp Kasoori Methi (dried Fenugreek Leaves)
2 tsp Ginger, grated
2 Tbsp Tandoori Masala
2 Tbsp Cornstarch
Oil for coating the pan

Sauce:
2 medium tomatoes

2 tbsp raw cashew nuts

1 tsp Oil  

1 large Onion, Divided - one half into 1-inch dice, the other half finely chopped
2 cloves Garlic, minced

1 large green or red Bell pepper, diced into 1-inch pieces

1Tbsp Ginger, grated

1 Tbsp Tandoori Masala
1 tsp paprika or Kashmiri chile powder OR Paprika

1/2 tsp Turmeric
1/2 tsp Salt

1 cup Coconut Milk (canned)

1 tsp Maple syrup, Jaggery or Brown Sugar (optional)
1/2 tsp Garam Masala

1Tbsp Kasoori Methi (dried Fenugreek Leaves)

1Tbsp Lemon juice

4-6 Tbsp Coriander/Cilantro, finely chopped

Method:

Prepare tofu: Remove tofu from package and rinse. Dry off  to remove excess water. Cut the tofu into 12 - 16 pieces.

Marinate the tofu: Crush the Kasoori Methi in the palm of your hands with your fingers into a powder and put into a bowl. Add the salt, Tandoori Masala, corn starch and ginger. Mix well. Dredge the tofu into the spice mix to coat well on all sides. Place the tofu in a container/pan that can hold all the tofu in a single layer. Add any spice mix left in the bowl. Set aside to marinate for at least 30 minutes or overnight.

Make the sauce: The sauce maybe made one day ahead. Blend the tomatoes and the raw cashews with 1/2 cup of water into a smooth paste.

Heat a large skillet, wipe with a little oil, and add the finely chopped onion with a pinch of salt. Stir often and cook covered until onion starts to color, about 5-7 minutes or so. Sprinkle with a little water to keep from burning or sticking.

Add garlic, ginger, tandoori masala, turmeric, and paprika or Kashmiri chile powder (or paprika). Cook for a minute then add tomato puree. Swirl about a 1/2 cup of water in the blender to collect every bit of the puree and add to the pan.

Stir in the coconut milk and jaggery or maple syrup if using, stir well, and simmer for 8-10 minutes or until slightly reduced and thickened.

Cook the tofu: Heat a large non-stick skillet wiped with oil. Cover and cook tofu until it is slightly and evenly browned on all sides, about 3-4 minutes per side or so; this can be done in batches if the tofu pieces do not fit in the skillet in one layer. Remove the tofu to a plate.

Cook the diced onion and bell pepper to the same skillet with a little sprinkle of water and cook stirring until slightly softened but still has some bite.

Alternately, bake the tofu and  the veggies for 30 minutes at 400 degrees Fahrenheit. Place the tofu and the veggies in a signle layer on a parchment lined or well-oiled baking pan. When the tops of tofu cubes start to brown - about 15 minutes; flip them to brown the other side and stir the veggies to cook evenly.

Add a couple of spoonfuls of water to any remaining marinade masala in the pan to make a slurry, mix thoroughly, and add to the sauce; stir well and bring it back to a simmer. The sauce should be creamy; if it is too thick, add a little water or coconut milk.

Finish Tofu Tikka Masala: Gently add the tofu and veggies to the simmering sauce and mix well. Crush the kasoori methi into a coarse powder with your fingers and sprinkle on top along with the garam masala. Cover and simmer for about 5 minutes.

Turn off the heat and let rest for 10 minutes.

Stir in lemon juice and chopped coriander/cilantro before serving. Serve hot with rice, your favorite grains, roti, or naan.

Enjoy!!