|Smoked tofu tikka masala|
Pre-frying the tofu is optional. I didn't do so this time and found that I do prefer the texture of pre-fried so have included this stage in the instructions. I guess the tofu would be a little healthier without the extra oil.
1 200g pack Taifan smoked tofu
1 small onion, finely diced
1 garlic clove, finely diced
1/2 tsp chilli powder
salt and black pepper
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cumin
200ml coconut cream
2 tbsp tomato puree
1 tbsp lemon juice
I like using Taifan tofu because it doesn't need pressing before use. If you have a different brand, you might need to start with pressing it to squeeze out the excess liquid - check the packet for instructions.
Slice the tofu into 1/2 cm slices. Heat a little rapeseed oil (or olive oil or ghee) in a saucepan over a medium heat and fry the tofu pieces until they are golden on both sides. You might need to do this in batches. Set the tofu aside.
Add a little more oil to the pan if needed, lower the heat and fry the diced onion and garlic with the chilli powder until the onion is soft. Season with salt and pepper.
Add ginger, coriander, turmeric and cumin. Stir in and cook for one minute.
Add the coconut cream and cook gently for five minutes.
Add the tomato puree and lemon juice and cook for one minute. Then return the tofu pieces to the pan, stir into the sauce and continue cooking until the tofu is piping hot.
Serve immediately with rice.
I am adding this recipe to the inspirational weekly vegetarian recipe roundup, Meat Free Mondays, over at Tinned Tomatoes blog. There's always delicious recipe ideas!