Ingredients
For the tofu
- 4 (14- to 16-ounce) blocks extra-firm tofu, drained
- 1 cup whole-milk yogurt
Juice from 1 medium lemon
- 1/4 cup water
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon kosher salt
For the sauce
- 2 large yellow onions, peeled and halved
- 1 (3-inch) piece fresh ginger, peeled
- 1 tablespoon olive oil
- 2 tablespoons ghee or olive oil
- 6 cloves garlic, finely grated
- 1 (6-ounce) can tomato paste
- 2 tablespoons garam masala
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon ground cardamom
Pinch cayenne pepper
- 2 teaspoons kosher salt
- 1 (28-ounce) can diced tomatoes
- 2 cups low-sodium vegetable broth
- 1 cup heavy cream
- Cooked basmati rice, for serving
- Chopped fresh cilantro, for serving
Directions
Marinate the tofu
- Wrap each block of tofu separately in a few layers of paper towels, then set on a dinner plate or cutting board. Weigh it down with a heavy object like a skillet, pot, or large can. Let rest for at least 10 to 30 minutes. Meanwhile, place the yogurt, lemon juice, water, coriander, cumin, and salt in a large bowl and whisk until well-combined.
- Cut the tofu into 1 1/2-inch cubes and add to the marinade. Gently toss to coat. Cover and refrigerate for at least 30 minutes or overnight.
Make the sauce
- Arrange a rack about 6 inches below the broiling unit, and set the oven to broil. Place the onion and ginger on a rimmed baking sheet, drizzle with 1 tablespoon of oil, and arrange in a single layer cut-side up. Broil until blackened, about 12 minutes. Flip the onion and ginger and broil for 5 minutes more. Cool completely.
- Set the oven to 350°F. Line 2 rimmed baking sheets with aluminum foil. Remove the tofu from the marinade, shake off any excess marinade, and place in a single layer on the baking sheets. Bake for 15 minutes. Use tongs to flip the tofu, then bake for 15 minutes. Flip the tofu once more, rotate the baking sheets, and bake for 15 minutes more. (The tofu should bake for 45 minutes total.) Meanwhile, coarsely chop the charred onion and ginger and make the sauce.
- Heat the 2 tablespoons ghee or oil in a Dutch oven over medium heat until shimmering. Add the charred onion and ginger, and garlic, and cook, stirring occasionally, until lightly browned, soft, and fragrant, about 8 minutes. Add the tomato paste, stir to coat the aromatics, and cook for 1 minute. Stir in the garam masala, coriander, cumin, paprika, cardamom, cayenne, and salt. Cook until fragrant, about 30 seconds.
- Add the tomatoes and their juices and broth, and stir to combine. Bring to a boil. Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pot with a wooden spoon to prevent the sauce from sticking, until slightly thickened, about 20 minutes.
- Transfer the sauce to a stand blender and purée until smooth, or blend directly in the pot with an immersion blender. Return the sauce to the pot if needed. Stir in the cream and simmer, stirring occasionally, until thickened, about 10 minutes. Add the tofu and simmer until heated through, about 5 minutes more. Serve over basmati rice and top with cilantro.
Notes
Make ahead: The tofu can be baked up to a day in advance and stored in an airtight container in the refrigerator. Let come to room temperature as you prepare the sauce.
Storage: Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
Nutrition
wheat-free low-carb fish-free peanut-free vegetarian shellfish-free pork-free pescatarian gluten-free tree-nut-free high-fiber egg-free red-meat-free alcohol-free Calories 383 Fat 27.0 g (41.5%) Saturated 10.2 g (50.9%) Carbs 21.1 g (7.0%) Fiber 6.7 g (26.7%) Sugars 10.6 g Protein 22.0 g (43.9%) Sodium 832.0 mg (34.7%)