Tofu Tikka Masala (Dairy-Free)

Ingredients

• 1 block Firm Tofu
• 2 tablespoons Lemon juice
• 2 teaspoons Ginger-garlic paste
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Salt
• 2 tablespoons Coconut oil
• 1 medium Onion
• 2 tablespoons Tomato paste
• 1 14.5 oz can Diced tomatoes
• 1 can Coconut milk
• 1 teaspoon Sugar
• 1 teaspoon Kasuri methi (dried fenugreek leaves)
• 2 tablespoons Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press the 1 block Firm Tofu to remove excess water, then cut it into 2.54 cm cubes.
2. 2In a medium bowl, combine the cubed tofu with 2 tablespoons Lemon juice, 2 teaspoons Ginger-garlic paste, 1 teaspoon Turmeric powder, 0.5 teaspoon Red chili powder, 1 teaspoon Garam masala, and 0.5 teaspoon Salt. Stir gently to coat the tofu evenly. Let it marinate for at least 20 minutes.
3. 3Heat 2 tablespoons Coconut oil in a large 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the marinated tofu in a single layer. Cook for 5-7 minutes, turning occasionally, until lightly browned on all sides. Remove the tofu from the skillet and set it aside on a plate.
4. 4Add 1 medium Onion, finely chopped, to the same skillet. Sauté over medium heat (176.7°C / 175°C) for 8-10 minutes, stirring frequently, until the onion is softened and golden brown.
5. 5Stir in 2 tablespoons Tomato paste and the 1 14.5 oz can Diced tomatoes. Cook for 5 minutes, stirring occasionally, until the tomato paste has darkened slightly.
6. 6Pour in 1 can Coconut milk and add 1 teaspoon Sugar. Stir to combine, then bring the sauce to a gentle simmer over medium heat (176.7°C / 175°C). Let it simmer for 5 minutes, stirring occasionally, until slightly thickened.
7. 7Gently add the cooked tofu back into the sauce in the skillet. Reduce the heat to medium-low (148.9°C / 150°C) and simmer for 10 minutes, allowing the tofu to absorb the flavors. The sauce should be gently bubbling.
8. 8Stir in 1 teaspoon Kasuri methi (dried fenugreek leaves) and 2 tablespoons Cilantro. Cook for 1 more minute until fragrant.
9. 9Serve the Tofu Tikka Masala hot with rice or dairy-free naan.

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