Tofu Tikka Masala with Sauteed Onions
A flavorful, spicy, creamy tomato gravy with sauteed onions and tofu.
Servings: 4 servings
Ingredients
- 3 tablespoons vegetable oil divided
- 14 oz extra firm tofu or protein of choice
- 6 cardamom pods
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 2 bay leaves
- 2 yellow onions medium
- 1 teaspoon ground ginger
- 6 garlic cloves finely chopped
- 28 oz crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper optional
- 1/2 teaspoon garam masala
- 6 tablespoons plain yogurt (use plant based yogurt to make this vegan)
- 6 tablespoons heavy cream (use plant based cream to make this vegan)
- Basmati rice for serving
Instructions
- Cut the tofu into cubes (or substitute protein of choice here).
- Add 1 tablespoon vegetable oil to a large nonstick skillet and heat over medium heat. Add the tofu in a single layer. Cook for about 8-10 minutes until golden brown. Move the tofu to a bowl and place the pan back on the stove.
- Add an additional 2 tablespoons oil to the pan and heat over medium-high heat. When hot, put in the cardamom, cumin seeds, cinnamon stick, and bay leaves. Stir for 1 minute to allow flavors to develop, then add the onions, garlic, and ginger. Reduce heat to medium and cook until onions start turning brown, about 10 minutes.
- Add the tomatoes, salt, and cayenne. Reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally.
- Remove cover and add garam masala, yogurt, and cream. Stir gently for about 5 minutes to reduce the liquid. Remove the cardamom pods, cinnamon stick, and bay leaves before serving. Serve with basmati rice or naan.