Vegetable Tofu Tikka Masala
Vegetable Tofu Tikka Masala
I always enjoy a good Indian dish. I haven’t tried to make any at home because I’m intimidated by the toasting of spices and the number of spices used in the dishes. While in the grocery store I came across Saffron Road’s Tikka Masala simmer sauce. I checked the ingredients and found It is a vegetarian-friendly sauce. I decided to give it a try.
I would buy the sauce again. It gives you the flavor of tikka masala without the cost of getting takeout. Plus it only took me 20 minutes to make. When I make the dish again I will either cut down on the amount of tofu I used or use an extra package of tikka masala sauce so it could be saucier. I like it when the sauce coats my rice. I have a video of the recipe posted on my Instagram.
Tools needed: Tofu press or a plate that you weigh down with a two cans
Ingredients:
1 package of tofu
1 yellow squash
1/4 onion
1/2 a cup of frozen peas
1/2 teaspoon of red pepper flakes
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 tablespoon of garlic and herb seasoning
2 tablespoons of olive oil
1 package of Saffron Road tikka masala simmer sauce
Directions
Drain tofu from the package and either put it in a tofu press or wrap it in a paper towel and put a plate on top of it with cans to weigh it down. Press for approx 15 min. (Check out my blog post on tofu, I used the freezing tofu method)
Chop yellow squash, onion, and tofu into bite-sized pieces
Heat pan on medium-high, add olive oil to the pan with red pepper flakes
Add onion to the pan and saute until translucent
Add yellow squash to the pan, add salt and pepper and stir with onion; let cook 5 minutes, stirring occasionally
Add tofu to the pan, add garlic and herb seasoning and stir with the vegetable mixture, let cook 5 min stirring occasionally
Add peas to the vegetable, tofu mixture, stir and cook 2 min
Add tikka masala sauce and once bubbling reduce heat to low let cook 5 min
Serve with Basmati or Jasmine rice
Makes approximately 4 servings
