From craving to table
Instructions
- 1
Cook basmati rice according to package instructions. Fluff and set aside.
- 2
In a bowl, mix yogurt, lemon juice, tikka masala paste (or garam masala), cumin, paprika, turmeric, and 1/2 tsp salt. Add tofu cubes and gently toss to coat. Marinate for at least 15 minutes.
- 3
Heat 1 tbsp oil in a large non-stick skillet over medium heat. Add marinated tofu and cook until golden on all sides, about 6-8 minutes. Remove tofu and set aside.
- 4
In the same skillet, add remaining 1 tbsp oil. Sauté onion until soft and golden, about 5 minutes. Add garlic and ginger, cook for 1 minute.
- 5
Add crushed tomatoes, remaining salt, and black pepper. Simmer for 5-7 minutes until sauce thickens slightly.
- 6
Stir in coconut milk (or cream) and return tofu to the skillet. Simmer for 5 minutes, allowing flavors to meld.
- 7
To assemble, divide rice among bowls, top with tofu tikka masala, and garnish with chopped cilantro.