This is surprisingly easy, and the sauce will definitely freeze. In the picture, the Tofu Tikka Masala is at the back, and in the foreground is a tarka dal with crispy fried onions.
This recipe uses a firm tofu, such as Clearspring or Cauldron. Get your tofu out as early as you can, drain the water, and wrap it in kitchen towels or a clean tea-towel, and put a chopping board and a weight (cookery book/tin of something) on top. Leave it as long as you can, then chop it into large cubes (think the size of chunks of meat in curry dishes and you’ll get something about right), then dry the cubes, leaving them out to get as dry as possible. This is what will give your tofu a dense and chewy texture, that will feel much more like you are eating something! I think a block of tofu feeds 2 people if there is nothing else with it, or 4 people if you have another curry too. Either way, with this sauce, you can just add as much tofu as you think the people you are feeding will eat; there’s plenty of sauce. You will need a blender or food processor.
- 1 large block tofu/as much as you want
- 2 teaspoons turmeric, divided
- 3 tablespoon garam masala, divided
- 1 tablespoon red chilli powder, divided
- 3 tablespoon cornstarch
- 2 tablespoon oil (approx.)
- 1 large onion, sliced
- 1 tablespoon ginger, minced
- 6 garlic cloves, minced
- 1 tin of tomatoes
- salt, to taste
- 1/2 cup coconut milk (or one carton of soya or coconut cream – new exciting product!!)
- Heat a large pan with 1 tablespoon of oil and add onion, ginger, and garlic. Stir it until the onion starts to brown (5 minutes).
- Add 2 tablespoon garam masala, 1 teaspoon turmeric powder, 1/2 a tablespoon red chilli powder. Cook for a minute or two then add the tinned tomatoes.
- Stir everything together and let it cook for 5-6 minutes, until all the veg is cooked and the sauce is thick.
- Leave it to cool, then puree the mixture using a blender/food processor.
- Toss the tofu cubes in 1 teaspoon turmeric, 1 tablespoon garam masala, 1/2 a tablespoon red chilli powder and corn starch to coat tofu pieces.
- Gently heat a frying pan with 1 tablespoon of oil. Pan fry tofu until golden on each side (2/3 mins).
- Once done, lift the tofu pieces onto a kitchen towel to absorb excess oil – remember, tofu doesn’t absorb oil, so it’s not as bad as you might think, and tofu itself is fatless!
- Return the sauce to the original cooking pan and simmer on low heat until warmed though but not boiling, stir in the coconut milk or soya/coconut cream, and adjust to taste – you may prefer a more creamy sauce.
- Carefully add the tofu to the sauce and let it warm – don’t stir it much or it might collapse.
- Serve with rice or roti or chapati or all 3, decorate with a few sprigs or coriabder if you have them, and maybe add a swirl of the cream you used to decorate it. I smashed up some almonds and put those on mine too.