Ingredients
- 2 teaspoons garam masala
- 1 1/4 teaspoons turmeric
- 1 1/2 teaspoons curry powder
- 3/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1 teaspoon kosher salt plus more to taste
- 1/2 cup plain Greek yogurt
- 14 ounces extra firm tofu drained, pressed, and cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 small yellow onion diced
- 4 garlic cloves minced
- 2 1/2 teaspoons fresh ginger grated
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 can 8 ounces tomato sauce
- 1 can 13.5 ounces full-fat coconut milk
- 1/3 cup chopped fresh cilantro
Instructions
- Mix garam masala, turmeric, curry powder, paprika, chili powder, and salt in a small bowl to create a spice mixture. In a larger bowl, combine yogurt and half of the spice mixture; mix well. Add tofu and toss to coat. Transfer to a resealable bag and refrigerate for 30 minutes.
- Preheat the oven to 400°F. Arrange the marinated tofu (discard any extra marinade) on a parchment-lined baking sheet in a single layer. Bake for 20-30 minutes or until lightly golden.
- Heat vegetable oil in a large pan over medium heat. Add the diced onions and sauté until soft and golden, about 5–7 minutes.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Mix in the tomato paste, then add the broth, tomato sauce, and coconut milk. Add salt to taste. Allow the sauce to simmer for about 10-15 minutes until it begins to thicken.
- Fold the baked tofu into the sauce gently. Let the mixture simmer for an additional 2–3 minutes so the tofu absorbs the flavors.
- Remove the pan from heat. Sprinkle chopped cilantro over the dish and adjust salt to taste. Serve warm with rice or naan.