Smoked Tofu Tikka Masala

This was Smoked Tofu Tikka Masala.

I made up the name, imaging Smoked Tofu version of Chicken Tikka Masala. According to some websites, Tikka means boneless or the cut/piece/chunk of meat, and Masala means mix of spices. Tofu is not meat, but it's boneless (of course) and chunky, so I hope the name is not too misleading.

We made smoked Tofu with J's parents during the Easter. Tofu was nicely smoked with our ducky.

What could we do with smoked Tofu? Veggie Gumbo was my first choice while J said how about curry? No problem.

I checked some Chicken Tikka Masala and Paneer Butter Curry recipes online and made up mine. This had no heavy cream, but nicely rich and creamy! I liked smoked tofu's springy texture. On the other hand J didn't like to bite the tough rind. Next time I can remove all, hoping nice smoky flavor remains without the rind.

Smoked Tofu Tikka Masala
Serves 2

2 tbs butter
1 small onion, finely chopped
1 bay leaf
1 tsp cumin
1 tsp coriander
1 tsp paprika
1 tsp curry powder such as Penzeys' Maharajah Style, including fenugreek seeds, cardamon, cayenne pepper
2 tsp fresh ginger paste
2 tsp garlic paste
1/2 jalapeno pepper, finely chopped
1 (8oz) can tomato sauce
2 tbs cashew butter
1/2 cup low-fat milk
1 block Smoked Tofu
2 tbs fresh cilantro, chopped
  
1. Heat a pan, melting butter and saute onion with bay leaf until soften.
2. Add cumin, coriander, paprika, curry powder, ginger, garlic and jalapeno, and cook for a minute.
3. Add tomato sauce and cashew butter and simmer for about 5 minutes.
4. Add milk and Tofu, simmer for about 10 minutes
5. Adjust taste with salt and serve with cilantro