A couple of weeks ago, my friend gave me garam masala and tumeric when we made samosas. Since then, I have gone a little wild using these spices. I really like Indian dishes and hope someday I can perfect what I order in restaurants. I made tofu masala with what I had at home- I’m sure there are much better recipes out there but this one is pretty good!
- 1 package of firm tofu
- 1/2 onion, chopped
- 3 cloves garlic, crushed
- 1 tablespoon ginger, minced
- 2 tablespoons olive oil
- 2-3 cups chopped tomatoes
- 1 cup soy milk or coconut milk
- 1 can chickpeas
- 1 tsp stone ground mustard
- 2 teaspoons garam masala
- 1 teaspoon cayenne (1 jalapeno if you have it!)
- 1 teaspoon dried mint
- 2 teaspoons coriander
- 1 tsp tumeric
- 1 teaspoon cumin
- 1 teaspoon salt
- Remove tofu from package. Cut into 4 blocks and wrap in paper towels. You want to remove as much moisture as possible. They should stay wrapped for 15 minutes.
- Heat a 1 tablespoon of olive oil on medium-low in a frying pan. Cook tofu until golden brown. Remove from pan and set aside.
- In a large saucepan, saute onions, ginger, and garlic in olive oil. When onions are translucent, add tomatoes and spices. Cook for 5 minutes.
- If the pan is too shallow, transfer to a bowl. With an emulsion blender (or a food processor), puree tomatoes and onions. Slowly add milk. The consistency should be creamy with very few lumps.
- Return to saucepan, add chickpeas and tofu. Simmer for 20-30 minutes. Add salt and pepper to taste.
- Serve over basmati rice, couscous, or with naan.
Note: I gave a low estimate of how much garam masala you will need. I add A LOT of it because it’s my favorite.