1 package extra firm tofu cut into 3/4 inch cubes
1 cup plain yogurt
1 garlic clove
1 inch piece of fresh ginger root
1-2 hot green chillies, sliced
2 teaspoons garam masala
Preheat oven to 550 degrees. Place tofu in a flat bottom casserole dish or small glass baking dish. Puree all remaining ingredients in a food processor. I like to use a mini 3 cup food processor for this job. Pour puree over tofu and let sit until oven it up to temperature.
(I like to start my naan while waiting for the oven to heat) Place tofu in oven until top is brown approximately 15 minutes. Immediately start the Tikka Masala.
Tofu Tikka Masala
5 tablespoons olive oil
1 teaspoon vietnamese cinnamon
1/2 teaspoon ground cardamom
2 onions, finely chopped
2 teaspoons finely grated ginger root
2 teaspoons garlic, crushed to a pulp
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground cayenne or more depending on how hot you like it
1 tablespoon bright red paprika
1 teaspoon garam masala
1/4 teaspoon salt
1 15 oz. can of tomato sauce
Put the oil in a large, wide and deep pan and set it over medium heat. When very hot add cinnamon and cardamom. Stir once then add the onions and stir until they begin to turn brown on the edges. Add the ginger and garlic and cook, stirring for one minute. Add remaining spices one at a time stirring continuously. Add tomato sauce and stir for one more minute. Add the Tandoori Tofu directly from oven into the mixture, stir to mix, turn the heat to low and cover. You can serve immediately or keep warm while finishing naan or other side items.