Tofu Tikka Masala.
Ingredients.
2 blocks firm tofu
2/3 cup plain yogourt
1/4 cup coriander chutney
1 Tbsp garam masala
1 tsp salt
1 large can crushed tomatoes
1 tsp hing
1 knob ginger, about 2 inches, peeled and grated
2-3 tsp madras curry powder
2 tsps sugar
1 tsp salt
pinch of paprika
1 cup yogourt
Preparation.
Place the tofu blocks on a large plate, put a cutting board on top so that it covers the blocks utterly, and put a stack of dishes or other heavy items on top, and leave 30 minutes, to drain the water from the tofu. Don't skip or your tofu will broil poorly.
Drain the tofu and cube into 1 inch pieces, and place in a bowl Mix the yogourt, coriander, hing, garam masala and salt, and add to cubed up tofu.
Mix gently to coat the cubes, then let them marinate for at least 2 hours in the fridge. Heat oven to 475F. Once ready, skewer the tofu, line a baking sheet with aluminium foil, and lay the brochettes on top. Save the marinade and any tofu that you cannot skewer. Bake tofu brochettes for 15-20 minutes, turning over once. Set the oven to broil, and broil the brochettes until you have some visible browning. Keep an eye on them! Add curry powder, paprika, and grated ginger. Cook 2 minutes or until fragrant, and then add tomato sauce. Stir, and then taste and adjust salt and sugar balance of your tomato sauce. Remove the tofu cubes from the brochettes, and stir them in with any non baked tofu and whatever is left of the marinade. Stir carefully and cook 5 minutes on medium heat. Before serving, stir in 1 cup of yogourt, but do not cook anymore. Sauce will be creamy pink. Serve with basmati rice, a colourful steamed vegetable, and some chutneys on the side.