Tofu Tikka Masala

Ingredients

• 14 oz extra-firm tofu
• ½ cup plain unsweetened non-dairy yogurt
• 2 tsp ginger-garlic paste
• 1½ tsp garam masala
• ½ tsp turmeric
• ½ tsp chili powder
• ½ tsp cumin
• ¾ tsp salt
• 2 tbsp vegetable oil
• 1 onion
• 15 oz canned crushed tomatoes
• ½ cup water
• ¼ cup cashew cream (optional)
• ¼ cup fresh cilantro (optional)
• 1½ cup basmati rice

Steps

1. Press the tofu to remove excess water, then cut into 1-inch cubes.
2. In a bowl, combine yogurt, 1 tsp ginger-garlic paste, 1 tsp garam masala, turmeric, chili powder, cumin, and 0.5 tsp salt. Add tofu cubes and marinate for at least 15 minutes.
3. Heat 1 tbsp oil in a large skillet over medium-high heat. Pan-fry the marinated tofu until golden brown on all sides, then set aside.
4. In the same skillet, add remaining 1 tbsp oil. Sauté chopped onion until softened, about 5-7 minutes. Add remaining 1 tsp ginger-garlic paste and cook for 1 minute until fragrant.
5. Stir in crushed tomatoes, remaining 0.5 tsp garam masala, and 0.25 tsp salt. Bring to a simmer, then add water and cooked tofu. Reduce heat to low, cover, and cook for 10-15 minutes, allowing flavors to meld.
6. If using, stir in cashew cream for extra richness. Garnish with fresh cilantro, if desired. Serve hot with cooked basmati rice.