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Tofu Tikka Masala

Name: Zoup! Tofu Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 69 min
Ingredients: 2 ea 14 oz blocks extra firm tofu (pressed and cubed (1”x1”)); 1/2 cup Greek yogurt (or non-dairy yogurt); 6 ea garlic clove (minced); 1 1/2 tbsp ginger (fine grated); 1 tsp garam masala; 1 tsp chili powder; 2 tsp smoked paprika; 1 tsp cumin powder; 1/2 tsp turmeric; 1/2 tsp cayenne; 1 ea lemon (zest and juice); 2 tsp kosher salt; 1 tsp black pepper; 5 tbsp vegetable oil; 1 ea large yellow onion (fine dice); 1 ea serrano pepper (fine dice (optional)); 6 ea garlic clove (minced); 2 tbsp ginger (fine grated); 2 tbsp coriander powder; 1 1/2 tbsp garam masala; 1 1/2 tsp chili powder; 1 tsp cumin powder; 1/2 tsp turmeric; 1/4 tsp cardamom; 1/2 tsp cayenne (optional); 1 tbsp paprika; 1 ea 32 oz Zoup Vegan Savory Broth; 1 ea 28 oz canned chopped tomatoes; 1 cup heavy cream (or cashew milk); 1 tbsp sugar

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Prep Time: 15

Cook Time: 30

Servings: 6

Total Time: 1 9

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Ingredients

Tofu Marinade

2 ea 14 oz blocks extra firm tofu pressed and cubed (1”x1”)
1/2 cup Greek yogurt or non-dairy yogurt
6 ea garlic clove minced
1 1/2 tbsp ginger fine grated
1 tsp garam masala
1 tsp chili powder
2 tsp smoked paprika
1 tsp cumin powder
1/2 tsp turmeric
1/2 tsp cayenne
1 ea lemon zest and juice
2 tsp kosher salt
1 tsp black pepper

Tikka Masala Sauce

5 tbsp vegetable oil
1 ea large yellow onion fine dice
1 ea serrano pepper fine dice (optional)
6 ea garlic clove minced
2 tbsp ginger fine grated
2 tbsp coriander powder
1 1/2 tbsp garam masala
1 1/2 tsp chili powder
1 tsp cumin powder
1/2 tsp turmeric
1/4 tsp cardamom
1/2 tsp cayenne optional
1 tbsp paprika
1 ea 32 oz Zoup Vegan Savory Broth
1 ea 28 oz canned chopped tomatoes
1 cup heavy cream or cashew milk
1 tbsp sugar
1 ea lemon juice
to taste kosher salt
to taste black pepper
1/2 cup cilantro leaves

Instructions

Rinse tofu, pat dry, wrap in dish towel and place something heavy on top, like a heavy pot or book.
Keep pressed for 20-30 minutes to remove excess water, this will result in better adsorption of flavors.
Preheat the oven to 400 degrees, and place the top rack close to the top of the oven, and the other rack in the middle of the oven.
Combine yogurt (or non-dairy yogurt) with all the tofu marinade ingredients, and mix well.
Add tofu and coat well, cover and place in the refrigerator for 8-24 hours.
Heat 3 tbsp of oil in a large skillet or medium pot on medium-high heat.
Add onions and cook for 7-8 minutes, stir often, until caramelized.
Reduce heat to medium-low and add serrano pepper, garlic, ginger, and sauté for about 2 minutes.
Add additional 2 tbsp of oil and stir well.
Quickly add coriander, garam masala, chili powder, cumin, turmeric, cardamom, cayenne, and paprika. Stir until well combined, about 2-3 minutes, and do not burn spices.
Pour 2 cups of Zoup Vegan Savory Broth in a skillet and reduce for 3-4 minutes.
Add tomatoes and the other 2 cups of the Zoup Vegan Savory Broth, simmer for about 20-25 minutes, until sauce starts to thicken, stirring occasionally.
While the sauce is simmering, place tofu 1 inch apart on a baking sheet with all the marinade, and bake on the middle rack for 20 minutes, flip tofu on the other side half way through cooking.
Place the oven on broil and put the tofu on the top rack under the broiler for 2-4 minutes, until a little golden brown, do not burn. Set aside.
When the sauce has thickened some, add cream (or cashew milk), simmer for 5 minutes, taste and add sugar if necessary (cashew milk is a little sweet).
Add tofu, lemon juice, salt and pepper, and adjust seasoning as needed.
Garnish with cilantro leaves.