So one of my FAVORITE recipes ever is my Chicken Tikka Masala AND THIS IS NOT IT! LOL.
This is a vegetarian /vegan recipe I created using firm tofu, potatoes and my all star masala sauce. (Tofu was marinated in yogurt, lemon and spices but you can easily sub for a vegan yogurt)
And guess what? Its outrageous!!! Every bit as good as the chicken version and its packed with proteins and heart healthy spices and ingredients. We topped it with fresh cilantro, chili peppers and toasted cashews and served it with homemade garlic naan. 😋
Here’s the recipe:
1 yellow onion diced
7 cloves of garlic chopped
1 tablespoon fresh ginger finely chopped
1 red chili- chopped
1 serrano chili- chopped
Sautee in olive oil until soft and just charred- best of you use a cast iron pan!
1 teaspoon smoked paprika and 3 tablespoons Garham Masala- I make my own blend at home which can totally be customized based on your preferences* right into the pan with the veggies so the spices can wake up a bit- toast about 2 minutes until kitchen smells like an exotic oasis…lol
Now add 1- 28 ounce can of tomato puree. I love Centos 😉
At this point drop heat to just under medium and let tomatoes and veggies combine and thicken for the next 45 minutes. You can really move to the next step anytime after the first 15 minutes but I prefer this traditional method that really enhances all the flavors and let’s the spices really bloom.
While sauce is doing its thang, you can peel and par boil 3 medium potatoes until just under cooked. I cube mine into inch size pieces.
Now onto the tofu- this can actually be marinated up until one day before if you like, but I typically let mine chill for about 30 minutes and we are good to go!
3 blocks firm Tofu cubed (I wrap mine in paper towels and place a heavy pan on top for about 30 minutes prior to cutting/ cooking to press all the extra liquid out)
1 cup yogurt- you can sub a vegan yogurt no problem*
1 tablespoon Garham Masala
Juice of Half a lemon
1 teaspoon tumeric
1 teaspoon ginger
Pinch of salt
Mix gently and let sit while you move to next steps
I serve mine with Basmati Rice, simmered with a few cloves and a cinnamon stick. At this point I start the rice and prepare my homemade garlic naan dough. You can of course serve this anyway you like with whatever sides you and your family prefer 🙂
Now time to put it all together – whoop whoop!
Heat up about 3 tablespoons of oil and gently fry potatoes on all sides until golden. Do this in batches so you dont crowd the pan. Set aside
Now fry the tofu, same way but be gentle, it’s a little fragile and you want pretty little uniform pieces.
Time to put all the magic together!!! Lol. At this point I add one cup of water or vegetable stock to the very thick and dark masala sauce and then add one can of coconut milk and salt to taste. At this point if you wanted anymore spices here’s where to add it. I like heat so always add a pinch of cayenne.
Once sauce has come together into a glorious creamy smooth tangerine looking dream – its finally time and so worth it! Grab a plate and fill with fragrant basmati, top with the tofu and potatoes and THEN the sauce, garnish with fresh cilantro, chili peppers and toasted cashews.
YASSSSSSS!! This just happened. Try it out and let me know how its goes, I’m sure it will become one of your family’s favorites!
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