Tofu Tikka Masala with Jeera Rice

Ingredients

• 300 gTofu
• 150 gSoy yogurt
• 15 mlLemon juice
• 20 gGinger
• 4 cloveGarlic
• 3 tspGaram masala
• 1 tspPaprika powder
• 0.5 tspTurmeric
• 2 tspSalt
• 150 gBasmati rice
• 1.5 tspCumin
• 3 tbspRapeseed oil
• 300 mlWater
• 1 pcsOnion
• 1 tspCumin
• 2 tspCoriander
• 0.5 tspChili powder
• 400 gTomato
• 200 mlCoconut milk
• 1 tspSugar
• 10 gCoriander

Instructions

1. 1

   Marinate tofu

   • Pat tofu dry and cut into cubes
   • Whisk marinade until smooth
   • Coat tofu well and chill to marinate
2. 2

   Cook jeera rice

   • Rinse rice and drain well
   • Heat oil and briefly toast cumin seeds
   • Add rice and sauté briefly
   • Add water and salt and bring to a boil
   • Simmer covered gently until tender
   • Rest off the heat to steam
   • Fluff with a fork
3. 3

   Roast the tofu

   • Preheat the oven high
   • Spread tofu on a baking tray
   • Roast until browned
   • Let rest briefly
4. 4

   Sauté masala base

   • Heat oil
   • Sauté onion until translucent
   • Briefly fry ginger and garlic
   • Toast spices briefly
5. 5

   Simmer the sauce

   • Add tomatoes and reduce until thick
   • Stir in coconut milk
   • Simmer gently for a short time
   • Season with salt and sugar
6. 6

   Finish the tofu

   • Add roasted tofu to the sauce
   • Let it steep briefly
   • Sprinkle with cilantro
   • Serve with jeera rice