Spicy Tofu Tikka Masala is a welcome addition to any table. It will fill your kitchen with the heady aroma of Indian spices.
Spicy Tofu Tikka Masala is a bright, richly flavoured Indian dish normally cooked with chicken. Since my meat eating days are over, I wanted to find a way to enjoy this amazing dish vegetarian style. I was a spice wimp until recently, but I’m building up my tolerance and adding heat to just about everything.
For some reason, I didn’t manage to get my dish the exact shade of vibrant yellow/orange that I see in restaurants or on YouTube. Turmeric usually does the trick. Indian food is super difficult to photograph. I was kind of reluctant to even try, The taste is so good though, that I didn’t want to exclude it because it was not so photogenic.. Next time I make this I will try to nail that summery shade.
I am kind of wading into unknown territory here. With the Spicy Tofu Tikka Masala, I hope it’s the first step on an adventure into unknown pleasures. I find the American palate pretty bland. I want to try preparing exotic dishes from all corners of the world.
I would be delighted to have chef & writer Anthony Bourdain’s job of continent hopping and being able to experience the regional cuisine of so many unique cultures. Breakfast in France. Brunch in Brussels. Lunch in Los Angeles. Dinner in ?
Naan bread served up warm on the side of the Spicy Tofu Tikka Masala is great for making sure you get every last speck of the sauce. Pita bread works too though. Icy drinks will be in demand to tame the heat.
Like maybe a mint-lime cooler?
- 1/2 cup freshly squeezed lime juice
- 1/3 cup sugar
- 1/2 cup packed mint leaves
- Ice, for serving
- 1 (12-ounce) bottle sparkling water, cold
- Lime slices, for garnish
- Mint sprigs, for garnish
Combine the lime juice, sugar, and mint in a blender. Puree until smooth. Fill two tall glasses halfway with ice cubes. Pour half of the lime juice concentrate in each. Top with sparkling water, garnish with lime and mint, and serve.
Turn the above into a Mojito if so inclined. Pour 1 ounce rum into tall glass with ice, and top with Mint Lime Cooler. You can get ready made mojito mixes too like Monin brand.
I know everyone cools to their taste, so if you try this recipe, let me know what you did differently.
- 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
- Take the tofu out of the package, drain off the water.
- Wrap in a cloth or paper towel
- Place something heavy on top (plate or cans) and let it sit for at least 30 minutes.
- Change towels if necessary.
- Meanwhile, heat a skillet with 1 tablespoon of oil and add onion, ginger, and garlic.
- Stir it often until onion starts to brown (4-6 minutes)
- Add 1 tbsp. garam masala, 1 tsp turmeric powder, 1 tsp red chili powder.
- Cook for a minute or two then add bell pepper, tomatoes to the skillet.
- Stir everything together and let it cook for 5-8 minutes.
- Stir in spinach and allow it to simmer for another minute or two.
- Once it cools down, puree the tomato mixture and leave it aside.
- Discard all the water from tofu and pat dry with paper towel.
- Cut tofu into cubes and toss in remaining spices and corn starch to coat evenly.
- Heat another skillet with 1 tablespoon of oil.
- Pan fry tofu 2-3 minutes on each side until it is evenly browned on all sides.
- Place it on a plate lined with paper towel.
- Simmer the tomato puree in low heat
- Add the tofu into the skillet until heated through.
- Stir in coconut milk (or cream of your choice).