3 ½ cups tomato sauce (800 g), or crushed tomatoes
1 ¼ cups water (300 mL)
1 cup heavy cream (250 mL), or dairy substitute of your choice
fresh coriander, chopped, to garnish
rice, to serve
naan bread, to serve
Nutrition Info
Calories 526
Fat 44g
Carbs 30g
Fiber 7g
Sugar 15g
Protein 19g
How to Make It
1. Step
Remove tofu from packaging and drain.
2. Step
Place tofu on a couple of paper towels and find a heavy object to place on top of tofu, leave it there for 20 minutes.
3. Step
Slice the tofu into bite-sized pieces.
4. Step
Combine the marinade ingredients in a bowl then add the tofu.
5. Step
Mix until evenly coated. Cover and refrigerate for at least 1 hour.
6. Step
Preheat oven to 425°F (220°C)
7. Step
Place the marinated tofu pieces on bamboo skewers, then place them over a baking tray lined with parchment paper. Make sure there is space underneath the tofu to help distribute the heat more evenly.
8. Step
Bake for about 15 minutes, until slightly dark brown on the edges.
9. Step
Heat oil in a large pot over medium heat, and sauté the onions, ginger, and garlic until tender but not browned.
10. Step
Add the spices for about 30 seconds to release their aromatics and flavor, stirring constantly.
11. Step
Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
12. Step
Pour in the cream and mix in the tofu, cooking for another 1-2 minutes.
