Dinner: Tofu in Tikka Masala sauce with Salad and Mint-Yogurt Dressing

I made a tasty dinner last night, if I do say so myself. It was easy,warm, filling, and flavorful. I thought I'd share and also keep therecipe here for next time I want to make it.

Please feel free to send me your favorite recipes.

Also -- the measurements are guesstimates. This recipe has not been tested in anybody's test kitchen.

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Tofu in Tikka Masala Sauce with Coconut Rice

Cube one block of extra firm tofu. Pieces should be about 1.5 cm cubes. Place into a bowl or container. Cover with one can of Patak's Tikka Masala coriander based curry sauce stir to thoroughly coat. Refrigerate overnight.

Put the tofu in a saucepan. Stir in 1/4 - 1/2 cup water. Heat on medium to a gentle boil. Cook until sauce thickens again and has infused the tofu.

Meanwhile, place 2 cups of long grain rice (like Chinese rice or basmati) into a second sauce pan with 1 cup of coconut milk. Heat gently on low, cooking at a low simmer until rice is cooked through. This should take as long as the tofu.

Serve tofu over rice. Makes 4 servings.

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Yogurt Mint Salad Dressing

Mix together well in a cup or bowl:

3/4 cup Mediterranean style yogurt, or other unflavored yogurt, 1/4 cup rice vinegar, 1 tsp of salt, 1.5 tblsp of dried mint chopped mint.

Add in olive oil, stirring as you add to emulsify the mixture. Stop adding oil when dressing is well thickened (maybe only 2-3 tblsp).

Pour over a cucumber and tomato salad or mixed greens and tomatoes for a simple salad.


Talk to you soon,
B.