Tofu Tikka

Tofu Tikka  Chicken Tikka is said to be the most popular curry in Britain - here is a vegetarian tofu version of an Indian Classic
Servings: 2 yield(s)
Ingredients
  • 375 g Firm Tofu - well pressed - 1cm dice
    • Marinade
  • 120 g Yoghurt (≈ ½ cup)
  • 1 tbsp Oil
  • 1 tbsp Lemon jiuce
  • 0.5 tsp ground Turmeric
  • 0.5 tsp Garam Masala (See NOTE)
  • 0.25 tsp Cayenne Pepper
  • 0.5 tsp Table Salt
    • Tikka Sauce
  • 1 tbsp Olive Oil
  • 400 g tin crushed Tomatoes
  • 0.5 tsp gound Cumin
  • 0.5 tsp Paprika
  • 120 g Yoghurt (≈ ½ cup)
  • Chopped fresh coriander (cilantro) leaves for garnish
Instructions
  1. Cut the pressed tofu into a 1cm dice
    2. Marinade
  2. Whisk together the yogurt, oil, lemon juice, turmeric, garam masala, chili powder and salt.
  3. Arrange the tofu in a wide shallow pan in a single layer, and cover the tofu with the marinade.
  4. Ensure the tofu is well covered, on all sides, with marinade and marinate for at least one hour in the refrigerator.
  5. Bake tofu at 350 F for about 30 minutes, turning once or twice.
    6. Tikka Sauce
  6. Heat a tablespoon of oil in a large skillet or sauté pan.
  7. Add the tomatoes, cumin, paprika and yogurt and heat until the sauce is well combined and slightly thickened, about 8 minutes.
  8. Add tofu, stirring just until heated through and well coated in the sauce.
  9. Serve immediately with steamed white rice or basmati rice, garnish with the coriander and serve with dahl and papadams
Recipe Notes

If you don't have Garam Masala, you can make your own:- Garam Masala