Tofu tikka masala
Tofu holds a marinade the way meat does not — it is porous all the way through, so an hour in spiced yogurt seasons the middle and not just the outside.
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Ingredients
For the whole dish · serves 4
- Extra-firm tofu1¾ lb
- Plain yogurt5½ oz
- Heavy cream7 fl oz
- Canned diced tomatoes8½ oz
- Ghee1¾ oz
- Garam masala½ oz
- Fresh ginger¾ oz
- Cilantroa small bunch
- Sea saltto taste
Served with
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+4g net · 115 kcal · 20 min · together 12g net, 555 kcal
Method
6 steps · 45 minutes
- Press the tofu 20 minutes under something heavy. Wet tofu will not take the marinade and will not brown.
- Cube it, toss it in the yogurt with half the garam masala and the ginger, and leave it an hour if you have one.
- Broil the cubes on a rack for 10 minutes, turning once, until the edges char. That char is the tikka half of the name.
- Cook the tomatoes in the ghee with the rest of the spice until the mixture darkens and stops smelling raw, about 8 minutes.
- Stir in the cream, then fold the tofu through off the heat so the charred edges stay distinct.
- Cilantro at the table. Cooked into the sauce it tastes of nothing.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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