Tofu Tikka Masala

Ingredients:

For the marinade:

2-3 cloves of garlic

1 lemon

1 Onion

Tsp. Ground Cumin

Tsp. Ground Cardamom

Tsp. Chili Powder

3 Tsp. Garam Masala

1 Tbsp. Vegetable oil.

Thumb sized piece of ginger.

1 block extra firm Tofu - drained

Season with Salt to taste

For the sauce

2 Tbsp. Coconut oil

1 sliced large onion

1 sliced large pepper

3 cloves garlic - minced

1 thumb sized piece of ginger - minced.

6 Large tomatoes (or a tin), roughly chopped

3 Tsp Garam Masala

1 Tsp Turmeric

1 Tin Coconut Cream

Salt to taste

Method:

1. Put all ingredients (except for the Tofu & Salt) into a blender. Whizz it up until your marinade is reasonably smooth. Take the tofu and slice into ~1inch cubes. Put it all in a bowl, cover and leave for at least an hour – overnight is good also.

2. Whilst the Tofu is absorbing all those beautiful flavors slice pour the oil into a medium hot pan and add the onion, pepper, garlic and ginger. It should sizzle as it hits the pan. You want to fry the onions so they give of that wonderful nutty burnt taste. Keep that on a medium high heat for about 10mins stirring occasionally. Now add the Garam Masala and Turmeric – toast that with the onions for about a minute. Stir in the tomatoes. This will turn the dry mixture into a paste, make sure you de-glaze the pan as much as possible to prevent sticking and enhance the flavor of the sauce. Before the mixture starts to stick again, add the coconut cream.

3. Turn the heat down and let simmer for 30 mins.

4. Heat your oven as hot as it goes. Go get your tofu mixture. Place on a baking sheet so that the cubes don’t touch each other. Whack it in the oven until the Tofu starts to char (about 5-10mins). Turn the tofu to prevent sticking and get an even cook. Back in the over for another 5mins.

5. Add the charred Tofu to the source and you’re all set. I love to serve this with my curried potato mash.

Curried Potato Mash

Ingredients:

6-8 white or similar potatoes, peeled and quartered

3 tsp. Nigella seeds (otherwise known as Kalonji)

8 -10 curry leaves fresh or frozen is good to, but use a few more

2 Tbsp. vegetable oil

Salt to taste

Method

1. Boil potatoes until soft (I like to leave a little firmness so you get the occasional bite in your mash) and drain but reserve the water.

2. In a separate pan, heat the oil to medium, add the Nigella Seeds until you hear them popping. Add the potatoes and mash in with the seed and oil. Start mashing, adding some of the potato water as you go. I like quite a sloppy mash so continue to add water. Add less water depending on your desired consistency.

3. Add salt to taste.

Enjoy!



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