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Tofu Tikka Masala

Updated: Aug 1, 2020

The origin of tofu follows two unverified myths, both of which take place about 2,000 years ago and in the same location: China.


In order to have tofu, you first need soy milk. Soy milk is thought to have been invented by a prince of the Han Dynasty. At the time, the prince's mother was very ill and could not swallow whole foods. To satisfy her craving for the taste of soy beans, the prince ground up a pile of them into milk.


The actual block-style tofu was happened upon by a popular Chinese chef. Once, when preparing a batch of soy milk, the chef accidentally led the milk to curdle by adding an amount of nigari seaweed—an ingredient still used today to make tofu. The milk, though curdled, did not smell or taste rancid. The chef perfected his recipe, and now we have squishy wannabe chicken.

Tikka Masala with Tofu is one of my favorite recipes of all time. Spices and juices are infused in this vegetable, vegan and vegetarian dish. The tofu is extremely spiced and healthy.

Prep: 15 min | Cooking: 45 min | Total: 1 hr

Serves 6


INGREDIENTS

  • Olive oil (6 tbsp)

  • Tofu, sliced into bite-sized cubes (two 12-oz. blocks)

  • Salt & Pepper

  • Onions, diced (1 cup)

  • Fresh garlic, minced (6 cloves)

  • Fresh ginger root, minced or grated (1 tbsp)

  • Tomato paste (2 tbsp)

  • Bay leaves (2 leaves)

  • Fennel seeds (1 tsp)

  • Black mustard seeds (1 1/2 tsp)

  • Coriander (1 tsp)

  • Cumin (1/2 tsp)

  • Paprika (2 tsp)

  • Turmeric (1 tsp)

  • Cayenne (1/2 tsp)

  • Sugar (2 tsp)

  • Garam masala spice (1 tsp)

  • Bell peppers, chopped (1 bell pepper)

  • Garbanzo beans/Chickpeas, drained (one 16-oz. can)

  • Tomatoes, diced (2 cups)

  • Cauliflower, chopped (2 cups)

  • Green beans (1 cup)

  • Coconut milk (one 13.5-oz can)


DIRECTIONS

  1. Add oil to instant pot and set to saute mode. Once hot, add tofu in batches so that they only fill one layer. Season with a generous amount of salt and pepper and fry 4 minutes on each side or until lightly browned. Transfer cooked tofu to a plate and set aside. Dump about 3/4 the oil from the instant pot.

  2. Add onions, garlic, and ginger. Saute for 5 minutes, then add tomato paste and all spices (bay leaves, fennel, black mustard seeds, coriander, cumin, paprika, turmeric, cayenne, sugar, garam masala, and 1 tsp salt).

  3. Stir in bell peppers, garbanzo beans, tomatoes, cauliflower, green beans, and coconut milk. Set to pressure cook on high for 10 minutes.

  4. Release pressure using the lid vent. Stir in tofu, place lid on loosely, and let tofu absorb spices for 5 minutes. Serve over a bed of rice.

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