Tofu Tikka Masala

The words tikka masala translate to “spicy spices”, and that is precisely how I love my tofu: rich in flavors, spicy and really, really tender! I couldn’t just deprive the world from such delight, and I will share my recipe with you today.

First of all, let’s get our ingredients. For 6 servings you will need:

1 pound of potatoes

1 pound of firm tofu

2 cans of coconut cream (400 ml)

Curry powder

Powdered cinnamon

Olive oil (in my case with some pepperoncini flavor)

Powdered cayenne chili (which I avoided since I had the oil)

Powdered ginger

Salt

Pepper

Any other spice you’d like to add to the mix.

you don’t need big pieces of potato, so choose potatoes that are a bit smaller than your fist and dice them into half inch cubes, this is just a rough approximation so there is no need to bust out the ruler or measuring tape. Put everything into the pressure cooker or any pot you want to use. Only difference there is the time it’ll take to be ready

Bring out the ninja in you and cut it up!

Add your spices according to your taste, you’ll want to have a higher amount of curry powder than any other spice. In terms of the cayenne, add as much as you want and that your mouth can take. Use the cinnamon liberally and use one which is well powdered.

Depending on how creamy you want your tofu, pour the one or two cans of coconut cream into the mix, stir, put your lid on and let it cook on medium fire until the potatoes are tender (like 15 minutes in the pressure cooker or 25 or so in a pot).

When it is ready, serve over a bed of white rice (or just the tofu) and top it off with a bit of finely chopped cilantro or parsley. Eat it while it is still hot and adjust with salt, pepper or powdered chili depending on your taste.

Enjoy!