Tofu Tikka Masala
5 teaspoons lemon juice
1 teaspoon grated ginger
2 garlic cloves, crushed
1 jalapeno (green) chile, chopped (optional)
3 tablespoons chopped cilantro or parsley
1 teaspoon McCormick chili powder
Salt to taste
½ pound Firm Tofu cut into cubes
2 tablespoons Meijer vegetable oil
½ medium Vidalia or sweet onion, chopped in 1-inch long thin slices
½ red bell pepper, sliced thin
¼ cup matchstick carrots
¼ teaspoon McCormick turmeric powder
3-4 tablespoons Meijer plain yogurt
1 Cup Plain Soymilk
2 cups Meijer brown rice, cooked
- Mix together lemon juice, ginger, garlic, green chili, half of the cilantro (or parsley), chili powder, salt, and Tofu in a bowl; cover and marinate for one hour.
- Heat oil in a pan and cook onions for 3 minutes on medium heat until translucent. Add sliced red bell pepper and matchstick carrots and cook 2-3 minutes longer. Add turmeric powder, yogurt, Soymilk and the remaining cilantro (or parsley). Stir for a few minutes until the sauce thickens.
- Add the Tofu mixture into the sauce and cook for 5 minutes on medium heat. Adjust the seasoning to taste. Serve immediately garnished with fresh cilantro (or parsley) with your choice of brown rice.
Nutrition Information Per serving: 270 Calories, 17g Total Fat, 16g Protein, 16g Carbohydrate, 3g Fiber, 590mg Sodium
Recipe adapted from: soyfoodsmonth.org