Tikka Masala Tofu and Vegetables
Ingredients
-
14
ounces
extra firm tofu, patted dry and cut into ½-inch cubes
-
3
tablespoons
olive oil
-
6
cloves
garlic, minced
-
1
medium
onion, diced
-
¼
cup
tomato paste
-
6
pods
cardamom, crushed
-
½
teaspoon
crushed red pepper flakes
-
2
medium
zucchini, diced
-
1
medium
red bell pepper, seeded and diced
-
2
teaspoons
minced ginger
-
2
teaspoons
ground turmeric
-
1
teaspoon
garam masala
-
1
teaspoon
ground coriander
-
1
teaspoon
ground cumin
-
28
ounces
can whole peeled tomatoes
-
5
ounces
baby spinach
-
to taste
salt
-
1
cup
heavy cream
-
1
cup
plain yogurt (not Greek)
Instructions
- 1. Preheat the oven to 425°F and spread the tofu on a parchment-lined baking sheet. Roast for 25 minutes until crispy.
- 2. In a large pot over medium heat, heat the olive oil and add garlic, onion, tomato paste, cardamom pods, and red pepper flakes. Cook for about 5 minutes.
- 3. Add zucchini and bell pepper, sautéing until they start to soften, around 5-6 minutes.
- 4. Stir in the spices and cook for about 4 minutes until the bottom begins to brown.
- 5. Add the whole peeled tomatoes, crushing them as you add them. Bring to a boil, then reduce to a simmer for about 8 minutes.
- 6. Stir in the spinach and cook until wilted, about 2-3 minutes.
- 7. Add the cream, yogurt, and roasted tofu. Season with salt and simmer for 15-20 minutes until thickened.
- 8. Serve with rice, barley, or quinoa.
Nutrition Facts (estimated)
Servings
6
Calories
339
Total fat
25g
Total carbohydrates
21g
Total protein
11g
Sodium
381mg
Cholesterol
60mg
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