Vegetarian Tikka Masala

Ingredients

• Garam Masala

  Badia

  9 tsp or 216g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  ¾ tsp or 5g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Tofu

  Extra firm, prepared with nigari

  2 block or 910g

• Canola oil

  3 tbsp or 42g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  2 cloves, minced or 6g

• Wheat flour

  White, all-purpose, enriched, bleached

  1 tbsp or 8g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Half and half cream

  Fluid

  ⅓ cup or 81g

Directions

1. Combine garam masala, turmeric, salt, and crushed red pepper in a small bowl.
2. Cut tofu into 1-inch cubes and blot dry with paper towels. Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, about 8 to 10 minutes. Transfer to a plate.
4. Add the remaining oil, onion, bell pepper, ginger, and garlic to the skillet and cook, stirring often, until starting to brown, about 5 to 7 minutes. Add flour and the remaining spice mix; stir until fragrant and coated, about 1 minute.
5. Add tomatoes, bring to a simmer and cook, stirring often, until the vegetables are tender, about 3 to 5 minutes more.
6. Return the tofu to the pan; cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in half-and-half.