Want to know the secret to a truly good recipe? Looking at pictures of the food and literally salivating. This happens to me a lot… Hopefully I not alone in this. Usually recipes I post (for you!) are made 2 weeks to 1 month prior to it being posted. When I look back at the pictures, I’m immediately taken to the moment I ate that meal. Some of the photos I look at literally make me start to salivate and get hungry (even if I just ate). That’s the key to a good meal y’all. My Tofu Tikka Masala is too good to be true Indian food made at home. Creamy tomato sauce with Indian spices, mixed with crispy tofu, fresh baby spinach, and served over basmati rice. Decadent, comforting, too delicious for words, and healthy! This is a Weight Watcher friendly recipe and each serving is 7 SmartPoints.
As my husband would say “I love me some Indian food”. I have already expressed my love for this specific cuisine when I posted my recipes for Indian Chickpea Stew and Chicken Potato Curry. The spices in Indian food are not hot spicy, they are more aromatic. This is why I like Indian food. Unique flavors that I don’t eat every day. Years ago when I first started to eat Indian food I NEVER thought I would be able to make classic Indian dishes at home. But my Weight Watcher and cooking journey helped change that. Without Weight Watchers, I would never have become healthy or a home cook. I’m forever grateful.
I know what you might be thinking… tofu?? Trust me on this y’all. I was vegetarian for a few years and that’s when started to eat tofu. If it is made right, it’s amazing! Seriously. Tofu is a great meat substitute and if it’s crispy, it tastes great. If tofu is not made right, it has a weird texture… and I’m really weird about textures. When I first started dating my now husband, I was vegetarian. He was a huge meat eater so it was my goal to prove to him that eating vegetarian food doesn’t mean you sacrifice on good food or flavors. I will never forget the first time I made tofu for him. Surprisingly, he was not afraid to eat it and he legitimately liked it. Even after a few times of me making tofu, he would request it. No lie folks.
My husband’s favorite Indian dish is Chicken Tikka Masala. He orders it every single time we go out to eat for Indian food. Hey, if you find a good thing, no need to change it right? I, on the other hand, cannot pick my favorite Indian dish because every time I go to an Indian restaurant, I order something different. A while back I was craving tikka masala but needed a break from eating (and making) meat. My Tofu Tikka Masala was the perfect fix for my craving. All the familiar flavors of tikka masala but with less fat and truly vegetarian. Don’t worry y’all, I’ll make Chicken Tikka Masala at some point and post it. If you are nervous about tofu, don’t be… just give it a try! It totally works with this dish because the tofu is crispy and coated in a delicious creamy tomato sauce. As I prepared for writing this post, I reviewed all the pictures I took back when I made this dish. The pictures literally made me hungry! Hopefully you agree when you look at the pictures :).
This recipe is fairly low maintenance to make and takes under an hour to cook. Start with roasting the tofu in the oven; I always recommend getting extra firm tofu if you are going to add tofu to stews, soups, noodle dishes, and such. Before roasting in the oven, I recommend placing the tofu on a plate with a paper towel on top and place a heavy object on top. This helps to release any excess liquid from the tofu so that when it’s roasting in the oven, it gets a little crispy. And I like crispy!
While the tofu is roasting, you can make the tomato (tikka) sauce. In a large pot or Dutch oven, sauté onion, bell pepper, and garlic for a few minutes then add tomato paste and the spices. Let the spices cook for a few minutes; cooking the spices before adding the liquid helps to open up the spices so that the dish is full of amazing flavor. After the spices have cooked, add whole canned tomatoes, some water and let boil for about 10 minutes. You can use canned diced tomatoes, but I prefer to use whole tomatoes because I like to have bigger chunks of tomato in the sauce, plus it’s fun to break up the tomatoes. Once the tomatoes have boiled, break them up a bit with a big wooden spoon to your desired preference. Add fresh baby spinach, lite coconut milk, Greek yogurt, and the roasted tofu. Let simmer for about 20 minutes then it’s ready to eat!
Tofu Tikka Masala is the perfect meal to make when you crave Indian food. Creamy tomato sauce with Indian spices, mixed with crispy tofu and spinach is Indian comfort food in a bowl. Decadent flavors and healthy. Perfect for meatless Monday! I like to serve this over basmati rice with a slice of whole wheat naan.
I hope you enjoy these bites of flavor!
For Tofu Tikka Masala, here are my “go-to” kitchen essentials: