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Meatless Tikki Masala

Ingredients

  • 1 cup uncooked basmati rice
  • 1/2 Sweet onion
  • 16 oz pressed tofu cubed
  • 1/2 teaspoon Salt
  • 3 tablespoons Tomato paste
  • 1/2 teaspoon Garlic powder
  • 1 teaspoon Ginger powder
  • 1 1/2 teaspoon Cumin
  • 1 1/2 teaspoons Garam masala spice
  • 1 1/2 teaspoon Ground turmeric
  • 1 (15 oz) can of Tomato sauce
  • 1/2 cup plain Greek yogurt *
  • 2 tablespoons Cilantro
  • 1 cup Brown basmati rice

Directions

  1. Stovetop: In a large saucepan, boil 2 cups water, and cook rice according to package instructions; set aside.
  2. Dice onions. Heat a large stockpot or skillet over medium heat. Spray with cooking spray and sauté onion for 2 minutes, until just tender. Cut chicken into 1-inch chunks.
  3. Add tofu and cook until lightly golden, about 4 minutes.
  4. Stir in tomato paste, and the seasonings, cooking until fragrant, about 1 minute. Stir in tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 5 minutes.
  5. Stir in yogurt (or milk), until heated through, about 1 minute. Serve immediately with rice, garnished with cilantro, if desired.

Instant Pot:

  1. Select the sauté mode on your instant pot and spray pot with cooking spray. Dice onions. Add the onions and sauté for 1-2 minutes, stirring, until the onion becomes tender. Cut tofu into 1-inch chunks.
  2. Add tofu and sauté for an additional 1-2 minutes.
  3. Add all of the remaining ingredients for the sauce (except the yogurt/milk), and stir everything well. Cover with the lid, make sure it is set to ‘seal’ and let cook on manual high pressure for 10 minutes. Use the quick-release lever to release the steam as soon as the timer goes off.
  4. Hit the sauté button and add the yogurt (or milk), and stir to combine. When the tikka masala reaches a gentle simmer. Turn off and serve immediately with rice, garnished with cilantro, if desired.

Crockpot:

  1. Dice onions. Cut tofu into 1-inch chunks. Add all ingredients (except the yogurt/milk) to the crockpot. Mix well and cook on high for 4 hours or on low for 8 hours.
  2. Toward the end of cooking, boil 2 cups water in a large saucepan, and cook rice according to package instructions; set aside.
  3. Once the tofu has cooked, stir in yogurt (or milk) and let simmer until heated through before turning off the crockpot. Serve immediately with rice, garnished with cilantro, if desired.

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