Vegetarian Tikka Masala


  • 3 tablespoons garam masala

  • 1 teaspoon ground turmeric

  • ¾ teaspoon salt

  • ¼ teaspoon crushed red pepper (optional)

  • 2 14-ounce packages extra-firm or firm tofu

  • 1 tablespoon canola oil plus 2 teaspoons, divided

  • 1 large onion, halved and sliced

  • 1 large red bell pepper, quartered and sliced

  • 1 tablespoon minced fresh ginger

  • 2 cloves garlic, minced

  • 1 tablespoon flour

  • 1 28-ounce can diced tomatoes

  • ⅓ cup half-and-half

Combine garam masala, turmeric, salt and crushed red pepper (if using) in a small bowl. Cut tofu into 1-inch cubes and blot dry with paper towels. Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 8 to 10 minutes. Transfer to a plate.

Add the remaining 2 teaspoons oil, onion, bell pepper, ginger and garlic and cook, stirring often, until starting to brown, 5 to 7 minutes. Add flour and the remaining spice mix; stir until fragrant and coated, about 1 minute. Add tomatoes, bring to a simmer and cook, stirring often, until the vegetables are tender, 3 to 5 minutes more.

Return the tofu to the pan; cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in half-and-half.

Ready in 35 minutes!

Credit: EatingWell Magazine, Nov/Dec 2013