Thursday, January 11, 2018

Tofu and Chickpea Tikka Masala

I've made lots of tofu dishes in my chef career. I like it so much that I'm actually teaching a tofu themed cooking class this month! It's such a versatile ingredient and I love the texture that it brings to stews and stir-fries. This heavily spiced tikka masala dish is bursting with flavor and is great served with rice, warm naan flatbread or cauliflower rice (if you're watching your carbs).




1. Melt coconut oil in a large saucepan over medium heat. Add onion and garlic and cook for 3 minutes. Add all the spices and cook for 1 minute longer.


2. Add the tomato paste, tomatoes and cream (or coconut milk) and bring to a boil; reduce heat to low and cover. Simmer for 15 minutes.

3. Add the tofu and chickpeas and stir gently to combine. Finish with fresh cilantro. Serve over rice, if desired.





Tofu and Chickpea Tikka Masala
Serves 6

All you need:
2 teaspoons coconut oil
1 yellow onion, thinly sliced
6 garlic cloves, minced
2 teaspoons ground ginger
2 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
1/4 cup tomato paste
1 (28 oz.) can diced tomatoes
1 cup heavy cream (or full-fat coconut milk if you want to keep the dish vegan)
9 oz. fried tofu (or extra-firm tofu), pressed dry and cubed
1 (15 oz.) can chickpeas, drained and rinsed
1/4 cup chopped fresh cilantro

Jasmine rice, for serving (optional)

All you do:
1. Melt coconut oil in a large saucepan over medium heat. Add onion and garlic and cook for 3 minutes. Add all the spices and cook for 1 minute longer.
2. Add the tomato paste, tomatoes and cream (or coconut milk) and bring to a boil; reduce heat to low and cover. Simmer for 15 minutes.
3. Add the tofu and chickpeas and stir gently to combine. Finish with fresh cilantro. Serve over rice, if desired.

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