Ingredients
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1 Onion
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2 Garlic
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1 tbsp Fresh Ginger
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1/4 tsp Red Pepper Flakes
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2 tbsp Unsalted Butter
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1 1/2 tsp Sweet Paprika
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1 1/2 tsp Garam Masala
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1/4 tsp Ground Nutmeg
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1 can (14 oz / 398 ml) Diced Tomatoes
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375 ml (1 1/2 cups) Water
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1 tbsp Tomato Paste
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180 ml (3/4 cup) Cream (35%)If not replace with 15% cooking cream
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675 gr (1 1/2 lb) Firm Tofu
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1 tbsp Unsalted Butter
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10 gr (1/4 cup) Cilantro
Directions
Steps
|
1
Done
|
In a large skillet over medium heat, soften the 1 chopped onion, 2 garlic chopped cloves, 1 tbsp of fresh chopped ginger and 1/4 tsp of pepper flakes in 2 tbsp of unsalted butter. |
|
2
Done
|
Stir in 1 1/2 tsp sweet paprika, 1 1/2 tsp garam masala 1/4 tsp of ground nutmeg and continue cooking for 1 minute. |
|
3
Done
|
Add the 1 can of diced tomatoes, 375 ml of water and 1 tbsp of tomato paste. |
|
4
Done
15 minutes
|
Bring to a boil and simmer for 15 minutes. |
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5
Done
|
Crush the mixture using a potato masher. |
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6
Done
5 minutes
|
Add 180 ml of 35% cream and cook for 5 minutes. |
|
7
Done
5 minutes
|
Meanwhile, in a pot of salted boiling water, cook the tofu for 5 minutes. Drain on paper towels. |
|
8
Done
|
In a large non-stick skillet over medium-high heat, brown the tofu in the butter. |
|
9
Done
3 minutes
|
Add the sauce and simmer for 3 minutes. |
|
10
Done
|
Sprinkle with 10 gr of cilantro. Serve with vegetables, basmati rice or naan bread. |
