Tofu Tikka Masala

🛒 Ingredients

• Extra-firm Tofu 120 g · 96 kcal
• Greek Yogurt (full-fat, plain) 30 g · 30 kcal
• Ginger-Garlic Paste 15 g · 15 kcal
• Lemon Juice 4 g · 1 kcal
• Mixed Indian Spices (Marinade) 3 g · 6 kcal
• Vegetable Oil 12 g · 108 kcal
• Onion 40 g · 16 kcal
• Tomato Paste 15 g · 15 kcal
• Canned Crushed Tomatoes 120 g · 24 kcal
• Cashew Nuts 12 g · 64 kcal
• Mixed Indian Spices (Sauce) 3 g · 6 kcal
• Heavy Cream 25 g · 83 kcal
• Water 30 g · 0 kcal
• Fresh Cilantro 3 g · 0 kcal

👨‍🍳 Instructions

1. Press extra-firm tofu for 15-20 minutes to remove excess water, then cut into 1-inch cubes.
2. In a bowl, combine Greek yogurt, half of the ginger-garlic paste, lemon juice, half of the marinade spices, and 4g vegetable oil; add tofu cubes and marinate for at least 15 minutes.
3. Meanwhile, soak cashew nuts in 30g warm water for 10 minutes, then blend until smooth; set aside.
4. Heat remaining 8g vegetable oil in a pan over medium-high heat; pan-fry marinated tofu cubes until golden brown on all sides, then remove and set aside.
5. In the same pan, add chopped onion and sauté until softened and translucent, about 5-7 minutes.
6. Add remaining ginger-garlic paste and sauce spices, cook for 1 minute until fragrant.
7. Stir in tomato paste and crushed tomatoes, cook for 5 minutes, allowing the sauce to thicken slightly.
8. Add the blended cashew paste and heavy cream, stir well, and simmer for another 5-7 minutes, until the sauce is rich and creamy.
9. Return the pan-fried tofu to the sauce, gently stir to coat, and heat through for 2-3 minutes.
10. Garnish with fresh cilantro and serve hot with rice or naan bread.