I’m always searching for easy vegetarian recipes that really expand our taste horizons, so I’m excited to share this delicious grilled tofu Tikka Masala with oven roasted potatoes recipe! It’s such a fun way to celebrate other cultures. I am in love with Tofu lately. Ever since I tried it in this easy recipe, I cannot stop experimenting with it. I don’t know about you, but when I discover a new ingredient, I try to use it in different recipes.
Some turn out great (like the one I am sharing below), and some don’t work. Obviously, I don’t try a new dish when I have guests. I make sure to try it beforehand, and my family is open to trying new things. (I mean, they don’t have much of a choice). Today’s recipe was inspired by the Vaisakhi; the harvest festival celebrated in the Punjab region of Indian! It was celebrated on April the 13th and I thought it was an excellent idea to mix a little of India in my recipe to honor this celebration.
Nothing like fresh herbs to celebrate new beginnings! As a Cultured Kitchen ambassador, Patak’s Canada challenged me to create an authentic festive dish to mark the new year. I made this easy Grilled tofu Tikka Masala with oven roasted potatoes.What a delicious challenge!
Grilled Tofu Tikka Masala with oven roasted parsley potatoes
- 1 package of firm tofu
- 2 TBSP of olive oil
- 1 tsp of minced ginger
- 1 package of Tikka Masala Sauce for two
- 1/4 cup of corn starch
- Fresh parsley to decorate
- 1 package of small potatoes. My children love them and we don’t have to peel them off so it saves time.
- 2 TBSP of olive oil
- Parsley leaves : washed and cut. I prefer using fresh parsley but you can go with dried one too
- 1 tsp of garlic
- Remove tofu from the package and drain off the water
- Put it on top of a paper towel and cover with another towel
- Heat a skillet with 2 the olive oil
- Add ginger and half a package of Tikka Masala Sauce for Two. Heat for 5 to 10 minutes. Set aside.
- Cut the tofu into cubes.
- Coat tofu with corn starch
- Pan-fry the tofu in another heated skillet for few minutes
- Transfer the tofu in the sauce skillet and stir slowly.
- Decorate with parsley leaves
- In a large bowl, combine oil, garlic and parsley. (Salt and pepper to taste)
- Coat the potatoes
- Roast for 20 to 30 minutes until golden brown.
Isn’t that easy? I love working with tofu in easy vegetarian recipes like this because the protein really picks up the flavors in the dish. If you’re looking for more fun ways to bring more culture to your dinner table, check out my warm lentil salad recipe celebrating the Year of the Pulses!
Do you have any favorite vegetarian recipes that use tofu as the star? Tell us about it in the comments!
I am part of The Cultured Kitchen Ambassador program in partnership with Patak’s Canada and Blue Dragon Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.