Tofu Tikka Masala

Tofu Tikka Masala

  • Preparation 20 min
  • Cooking 30 min
  • Servings 1

The protein with the most staying power in your fridge? Tofu. This zesty dish will keep for days—you can prepare it on Sunday with a Thursday or Friday supper in mind. The longer you wait the better it will taste: Over time the tofu will soak up the flavours of the paprika, nutmeg and other spices.

Featured in RICARDO Magazine BACK TO SCHOOL 2017 (p. 84)
  • Végétarien
  • Sans noix
  • Sans gluten
  • Sans oeufs

Categories

Ingredients

  • Sauce

    • 1 onion, chopped
    • 2 garlic cloves, chopped
    • 1 tbsp fresh ginger, chopped
    • 1/4 tsp red pepper flakes
    • 2 tbsp butter
    • 1 1/2 tsp sweet paprika
    • 1 1/2 tsp garam masala
    • 1/4 tsp ground nutmeg
    • 1 can (14 oz/398 ml) diced tomatoes
    • 1 1/2 cups (375 ml) water
    • 1 tbsp (15 ml) tomato paste
    • 3/4 cup (180 ml) 15% cooking cream or 35% cream
  • Tofu

    • 1 1/2 lb (675 g) firm tofu, cut into large dice
    • 1 tbsp butter
    • 1/4 cup (10 g) cilantro, chopped

Preparation

  • Sauce

  • Tofu

Note from Ricardo

Tofu can be replaced with boneless, skinless and cubed chicken thighs. Simply brown the chicken in the pan until cooked through before adding it to the sauce.

Personal Note

To help you with this recipe

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