Tofu Tikka Masala

Ingredients

PREPARATION

Tofu Marinade

• 1 block Extra Firm Tofu drained & pressed
• 1 cup unsweetened Almond Greek Yogurt
• 1 tbsp Prana Kitchens Garam Masala
  
• 1 in ginger grated
  
• 2 tbsp freshly squeezed lemon juice
• Salt to taste
  
• 1 tbsp neutral oil

Tikka Masala Gravy

• 3 tbsp high heat oil like Rice Bran Oil
• 1 tsp cumin seeds
• 1 in piece ginger + 1 green chili minced
• 1/2 tsp Prana Kitchens SRS Turmeric
• 1 tbsp Prana Kitchens Garam Masala
• 1.5 cups strained tomato pulp
• 1 cup chopped cilantro with stems. Keep leaves separate for garnishing
• 1 can full fat coconut milk
• 3 tbsps Kasuri methi (fenugreek) leaves
• Salt to taste

• Cut pressed tofu into cubes
• In a bowl, mix the rest of the marinade items and gently toss the tofu cubes in.
• Refrigerate the marinade for 2-6 hrs
• Preheat oven to 400F with a cast iron pan
• To the hot pan, add oil & the marinated tofu leaving behind any excess yogurt base
• Bake for 20 mts
• Prepare the tikka gravy by heating oil in a pan and adding cumin seeds, ginger & chillies
• Add strained tomato pulp, cilantro stems, turmeric, Prana Kitchens Garam Masala
  
• Let the gravy simmer for 5-8 mts
  
• Add the baked tofu, excess marinade & coconut milk.
• Crush the Kasuri methi leaves in your palm & stir it into the gravy. Simmer for 5 mts.
• Turn off heat, add chopped cilantro & serve hot with rice, roti or naan.

Prep time 15 minutes

Ready in 20 minutes

Serves 4

Kite Hill’s Almond Greek Yogurt is thick & creamy and makes a great base for the marinade.