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Coconut Tofu Tikka Masala
Created by: Howcan Team
Ingredients
- 2 packages of extra firm tofu, drained and cubed
- 1 cup of coconut milk
- 1/2 cup of plain yogurt
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 1 can of diced tomatoes
- 2 tablespoons of tomato paste
- 2 tablespoons of vegetable oil
- 2 teaspoons of garam masala
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1/2 teaspoon of cayenne pepper
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine the coconut milk, yogurt, garam masala, cumin, coriander, turmeric, and cayenne pepper. Add the cubed tofu and marinate for at least 30 minutes.
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger. Cook until the onion is soft and translucent.
- Stir in the marinated tofu and cook for 5-7 minutes, stirring occasionally.
- Add the diced tomatoes and tomato paste to the skillet. Season with salt to taste. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and the tofu is heated through.
- Garnish with fresh cilantro and serve the coconut tofu tikka masala over steamed rice or with naan bread. Enjoy!
The Coconut Tofu Tikka Masala is a delightful fusion of Indian and Southeast Asian flavors, featuring an extra dose of tofu for a protein-packed twist. This dish originated in the vibrant kitchens of innovative chefs who sought to marry the creamy richness of coconut with the bold spices of traditional tikka masala. Hailing from the coastal regions of India and Thailand, this dish showcases the versatility of tofu, absorbing the aromatic coconut-infused curry. The best versions of this dish can be found in renowned vegetarian and vegan restaurants, where chefs skillfully balance the creaminess of coconut with the tangy tikka masala spices. To make this dish shine, it's crucial to nail the marination of the tofu and the simmering of the coconut-infused tikka masala sauce. For a unique twist, some chefs incorporate lemongrass or kaffir lime leaves to elevate the dish's Southeast Asian influence.
60 min
4
380 calories
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