For years I have tried to find a great Indian dish to make at home, that would actually turn out. Well. I found it! This dish has great spice, is vegetarian and is great for a weeknight. And surprisingly Scott didn’t even noticed that there was no meat 
Serve this over brown rice with some roasted Brussels Sprouts and you have one heck of a meatless Monday. This is one of those powerhouse meals, tons of vegetables, antioxidants from the spices and something to warm up your belly on a cold night!
Tikka Masala
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: entree vegetarian
6058597Ingredients (Serves 4)
- 3 tbsp garam masala
- 1 tsp ground turmeric
- 3/4 tsp salt
- 1/4 tsp crushed red pepper (optional)
- 2 14-ounce packages extra-firm tofu
- 1 tbsp canola oil plus 2 teaspoons, divided
- 1 large onion, finely diced
- 1 large red bell pepper, quartered and sliced
- 1 tbsp minced fresh ginger
- 2 cloves garlic, minced
- 1 tbsp flour
- 1 28-ounce can diced tomatoes
- 1 bunch kale or spinach
- 1/3 cup half-and-half
Instructions
Combine garam masala, turmeric, salt and crushed red pepper (if using) in a small bowl. Cut tofu into 1-inch cubes and blot dry with paper towels. Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 8 to 10 minutes. Transfer to a plate.
Add the remaining 2 teaspoons oil, onion, pepper, ginger and garlic and cook, stirring often, until starting to brown, 5 to 7 minutes.
Add flour and the remaining spice mix; stir until fragrant and coated, about 1 minute. Add tomatoes and kale, bring to a simmer and cook, stirring often, until the vegetables are tender, 3 to 5 minutes more.
Return the tofu to the pan; cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in half-and-half.
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