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Vegetarian Tofu Tikka Masala

This saucy dish is inspired by the Indian dish, chicken tikka masala. It’s great as a hearty dinner any day of the week and works perfectly as leftovers for lunch! This tikka masala only has a hint of warm heat, making it enjoyable for everyone, as it isn’t very spicy. The tofu in this dish incorporates into the sauce very well and the texture reminds me of paneer, another ingredient common in Indian cuisine. You can serve this tofu tikka masala over a bed of rice or with naan bread for dipping to make a tasty and filling meal.

This dish is vegetarian, but you can easily make it suitable for vegans or those who are dairy-free. Substituting with vegan butter, coconut or soy yogurt, and full-fat coconut milk in place of heavy cream will make the dish taste just as delicious as the original recipe.

 

Ingredients for the marinade:

14 oz block of firm or extra-firm tofu
½ cup greek yogurt
1 T minced garlic
½ tsp ground ginger
½ tsp ground turmeric
½ tsp ground cumin
½ tsp salt
1 tsp garam masala

 

Ingredients for the sauce:

1 T oil
1 T butter
1 small onion
1 T minced garlic
½ tsp ground ginger
½ tsp garam masala
½ tsp ground cumin
½ tsp ground turmeric
8 oz canned tomato sauce
1 tsp salt
½ cup heavy cream
½ tsp brown sugar

 

Directions:

Cut your tofu into 1 inch cubes and set it aside.

In a large bowl, create the marinade by adding your spices, greek yogurt and salt. Stir until combined.

Add your tofu to the large bowl and stir it until it is fully covered in the marinade. Set it aside and allow it to marinade for 10 minutes.

To begin making the sauce, finely dice your onion.

In a large pan on medium heat, add your onion and butter, cooking until the onion has softened and become clear.

Add your spices and stir them to incorporate them, allowing them to toast for 1 minute.

Pour the tomato sauce into the pan and stir, allowing the spices to incorporate.

Slowly pour your heavy cream and stir, creating the sauce as you mix the ingredients in the pan.

Add your marinated tofu, along with the marinade into the pan. Stir to incorporate the marinade and the sauce.

Cover the tofu tikka masala with a lid and allow it to simmer on medium to low heat for 15 minutes, stirring occasionally.

Remove the pan from heat and allow it to cool before serving. Serve over rice or with naan bread and enjoy!

 

Coconut Curry Lentils

Bring the Indian flavor to your home. Warm and cozy. Comfy and lovely. December is a time of joy and celebration! This recipe is a easy one pot meal with wonderful flavor for welcoming in the holidays.

Ingredients:

  • 2 tablespoons coconut oil
  • 1 tablespoon cumin seeds
  • 1 head of garlic, chopped (10-12 cloves) or pre-chopped garlic
  • (1) 28-ounce can of crushed tomatoes or diced tomatoes
  • 2 tablespoons ginger, chopped or spiced
  • 1 tablespoon turmeric
  • 2 teaspoons sea salt
  • 1 cup dried brown lentils
  • Optional: 1-2 teaspoons cayenne powder
  • (1) 15-ounce can coconut milk
  • 3 cups of water

Instructions:

  1. Heat coconut oil in pot
  2. Add cumin and garlic
  3. Allow to simmer
  4. Add can of crushed tomatoes
  5. Add ginger, turmeric, and sat
  6. Allow to simmer
  7. Add lentils and 3 cups of water
  8. Add cayenne seasoning
  9. Bring lentils to boil and then simmer for 35-40 minutes
  10. Occasionally stir lentils
  11. Once lentils are cooked, add can of coconut milk
  12. Bring pot to boil and then simmer one more time
  13. Serve curried lentils over brown rice

*May pair lentil dish with toasted naan bread. If recipe seems to be too spicy, you can add 1 scoop of nonfat greek yogurt

 

Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton