Tofu Tikka Masala

Golden browned tofu simmers in a warmly spiced tomato-yogurt sauce and pairs with fluffy rice for a comforting vegetarian dinner.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 14 oz firm tofu
• 2 cups long-grain white rice
• 1 cup tomato sauce
• 0.5 cup plain whole-milk yogurt
• 1 medium yellow onion
• 3 cloves garlic
• 1 tbsp fresh ginger
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 3 tbsp vegetable oil
• 1.25 tsp kosher salt
• 2.25 cups water
• 2 tbsp cilantro

Cooking instructions

1. Rinse the rice until the water runs mostly clear. Combine it with 2 cups water and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook until the water is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, 5 minutes; fluff with a fork. (about 23 min) — Low heat
2. Pat the tofu dry and cut it into 3/4-inch cubes. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned on several sides, 6 to 8 minutes. Transfer to a plate. (about 8 min) — Medium-high
3. Add the remaining 2 tablespoons oil to the skillet. Add the onion and cook until softened and lightly golden, 5 to 6 minutes. Stir in the garlic, ginger, garam masala, cumin, paprika, and remaining 3/4 teaspoon salt; cook until fragrant, about 1 minute. (about 7 min) — Medium
4. Add the tomato sauce and 1/4 cup water. Bring to a simmer and cook, stirring occasionally, for 10 minutes so the sauce thickens and the spices mellow. (about 10 min) — Medium-low
5. Reduce the heat to low. Whisk the yogurt with the remaining 1/4 cup water, then stir it into the sauce. Add the browned tofu and simmer gently until heated through and coated, 3 to 4 minutes; do not boil, or the yogurt may curdle. (about 4 min) — Low
6. Spoon the tofu tikka masala over the rice and garnish with cilantro. Serve hot. (about 2 min) — Low