Tofu Tikka Masala - cooking recipe

Ingredients

2 teaspoons grated ginger
4 garlic cloves
1/4 cup plain soy yogurt (plus more to taste)
1 lb extra firm tofu (frozen and thawed for more texture, if desired)
1 (14 ounce) can tomato sauce
1 (14 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato paste
1 teaspoon dried fenugreek leaves (optional)
1 teaspoon red chili powder
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/2 teaspoon crushed red pepper flakes

Preparation

Drain tofu for approximately half an hour. Meanwhile, mix 1/4 cup soy yogurt with 2 cloves crushed garlic and 1 teaspoon grated ginger. Cut tofu into cubes and marinate in yogurt mixture for at least 2 hours in refrigerator.
In a medium pot, mix remaining ginger and garlic, tomato products, and seasonings. Simmer over low heat until thick.
While the sauce simmers, sautee tofu in a dry, non-stick skillet until golden brown.
Stir tofu cubes into sauce. If a creamier sauce is desired, add soy yogurt until desired consistency is achieved. Heat just until warm.
Serve over rice with a pot of soy chai.