Queen Victoria's Tofu Tikka Masala

Calligraphy by @kayla_elaine_calligraphy

Recipe #8- Rebel Queen

Because Tikka Masala is an Indian/Pakistani-inspired dish that is said to have been created in the UK to appeal to more Western palates, I dedicate this dish to Queen Victoria of Great Britain. Chicken Tikka Masala was always my favorite food as a child, so I am thoroughly delighted that the tofu version turned out so delicious! 

Adding this dish is rather bitter-sweet, because while I absolutely love the taste, I am uploading this towards the end of the book to signify Britain's takeover of the Jhansi government (and the murder of Rani Lakshmi and her son, two among countless casualties). 

 

Ingredients:

• 1/3 cup vegan butter

• 1 8-oz package extra firm tofu, drained and cut into 1-inch cubes

• 1 medium onion, diced

• 5 cloves garlic, minced

• 1 teaspoon fresh ginger, minced

• 3 teaspoons garam masala

• 1 teaspoon turmeric

• 1 teaspoon cumin (powder)

• 1/4 teaspoon cardamom (powder)

• 1/4 teaspoon cayenne pepper (add more if you like spicy!)

• 2 14-oz cans crushed tomatoes

• 1 cup vegetable broth

• 2 teaspoons sugar

• 2/3 cup 5.3 ounce container plain non-dairy yogurt (I used So Delicious plain coconut yogurt)

• 1/2 tsp salt (add more to taste)

• Fresh cilantro for garnish

Instructions

1. Coat the bottom of a large pot with vegan butter (about 2 tbsp). Melt over medium heat

2.  Add tofu cubes and cook (flipping often) until the cubes are browned. (10-15 min). Remove tofu from pot and set aside.

3. Add remaining vegan butter to the pot and melt. Add onion and sauté until translucent.

4. Add bell pepper and cook until soft (about 3 minutes).

5.  Add garlic, fresh ginger, cayenne pepper, garam masala, cumin, turmeric, cardamom, sugar, and salt. Sauté for 1 minute until fragrant.

6. Return tofu to pot and stir gently to incorporate

7. Add crushed tomatoes and vegetable broth. Turn the heat to high until boiling, and then reduce to a low simmer over medium-low. Cook for 20-30 minutes, until the sauce is thickened a bit.

8. Stir in non-dairy yogurt and cook for about a minute. 

9. Serve over rice, or alongside naan. Top with fresh cilantro.

10. Enjoy!