Tikka Masala with Tofu & Potato
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1-16 oz extra firm tofu
  • 2 small potatoes - baked
  • 1 red bell pepper, seeded/diced
  • 5 oz. baby spinach
  • 2 tsp. turmeric, divided
  • 2 tbsp, garam masala, divided
  • 2 tsp. ancho chili powder, divided
  • 1 tsp. red pepper flakes
  • 1 quarter tsp white pepper
  • 1 quarter tsp. sweet paprika
  • 6 cardamom pods crushed
  • 3 tbsp. cornstarch
  • 2 tbsp. oil
  • 1 large onion, diced
  • 1 tbsp.raw onion, diced crushed
  • 1 tablespoon ginger, minced
  • 4 garlic cloves, minced
  • 1-28 oz diced tomatoes
  • ½ tbsp. lime juice
  • 1 can light coconut milk
  • salt & pepper to taste
  1. Take the tofu out of the package, drain off the water.
  2. Wrap in a cloth or paper towel
  3. Place something heavy on top (plate or cans) and let it sit for at least 30 minutes.
  4. Change towels if necessary.
  5. Meanwhile, heat a skillet with 1 tablespoon of oil and add onion, ginger, and garlic.
  6. Stir it often until onion starts to brown (4-6 minutes)
  7. Add 1 tbsp. garam masala, 1 tsp turmeric powder, 1 tsp red chili powder.
  8. Cook for a minute or two then add bell pepper, tomatoes to the skillet.
  9. Stir everything together and let it cook for 5-8 minutes.
  10. Stir in spinach and allow it to simmer for another minute or two.
  11. Once it cools down, puree the tomato mixture and leave it aside.
  12. Discard all the water from tofu and pat dry with paper towel.
  13. Cut tofu into cubes and toss in remaining spices and corn starch to coat evenly.
  14. Heat another skillet with 1 tablespoon of oil.
  15. Pan fry tofu 2-3 minutes on each side until it is evenly browned on all sides.
  16. Place it on a plate lined with paper towel.
  17. Simmer the tomato puree in low heat
  18. Add the tofu into the skillet until heated through.
  19. Stir in coconut milk (or cream of your choice).
Recipe by Veggie Punk Kitchen at http://veggiepunkkitchen.com/spicy-tofu-tikka-masala/