Vegetarian Tikka Masala

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  • I haven’t had much time to catch up on my magazine reading recently, so while away on vacation earlier this month, I finally had a chance to flip through an old Eating Well magazine (my favorite!) and came across this seemingly easy recipe for Vegetarian Tikka Masala. I looooove Indian food but rarely make it because I’m always missing one spice or another. But I had everything for this recipe and only made minor tweaks. Funny thing – Funk and I went out to Indian food the night before we prepared this, and since I knew I was going to make the recipe, I asked for an order of basmati rice to go. Sure it’s easy to whip up some rice, but it’s even easier to have someone else do it for you!
  • Ingredients:
  • 3 tablespoons garam masala
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper (optional)
  • 2 14-ounce packages extra-firm or firm tofu
  • 1 tablespoon canola oil plus 2 teaspoons, divided
  • 1 large onion, halved and sliced
  • 1 large red bell pepper, quartered and sliced (I used 2 green bell peppers)
  • 1 tablespoon minced fresh ginger (I used a few dashes of dried ginger)
  • 2 cloves garlic, minced
  • 1 tablespoon flour
  • 1 28-ounce can diced tomatoes
  • 1/3 cup half-and-half (I used a splash of almond milk instead)

For preparation instructions, click here.

This may be my new favorite homemade Indian food dish. It was simple to make and so incredibly flavorful.

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