Tofu Tikka Masala & Struggling to Create

Welcome back to another new episode of Nikoli's Kitchen everyone! We're steamrolling toward the end of the season on the day before Thanksgiving, and... I'm struggling. Today on the show I'll talk about how I'm struggling with managing everything as NaNoWriMo approaches, and kind of share some open-ended thoughts about changes that will need to happen before season 5 kicks off in 2023. In the back half of the show, I'm adapting the chicken tikka masala recipe I did back in episode 15 with Dan of Netflix 'n Swill to make it vegetarian, so I could share a dish I'm really proud of with my son. It was also my first time ever cooking tofu, but everything came together so well. Thank you so much for listening!

 

Featured Recipe for this Episode

Tofu Tikka Masala with Coconut Basmati Rice and Naan

Marinade-   1 c Greek Yogurt, plain  Juice of 1 Lemon 6 cloves of Garlic, finely chopped 2 T Ginger, grated 2 t Garam Masala 1 t Hot Curry Sea Salt 1 lb extra firm tofu

Slice your tofu into even-sized slabs and layer between paper towels.  Squeeze or apply pressure to extract moisture. Cut your tofu into 1/2" chunks. Combine all ingredients in a large mixing bowl and stir well to combine.  Place covered in the fridge for an hour or up to overnight.

Sauce-   2 T Ghee or unsalted butter 1/4 white wine, semi-dry or dry 2 red onions, finely diced 6 cloves of Garlic, grated 2 T Ginger, grated 1 t Turmeric 1 t Ground coriander 1-1/2 t Ground cumin 1-1/2 t Garam Masala 1 t Chipotle Chili Powder (double for more spice) 2 c Tomato Sauce 1 c Heavy Cream Hot Curry Sea Salt, to taste Cracked Black Pepper, to taste Cilantro to garnish

Remove your tofu from the marinade to a baking tray or platter lined with paper towel.  Pat the tofu chunks dry to remove excess marinade. Bring a large skillet to mid-high heat and add your ghee or butter.  Once the butter/ghee has melted, add your tofu in batches ensuring you do not crowd the pan. Cook for 2-3 minutes per side until nicely browned and remove to a plate or bowl to rest.  Add white wine to pan and reduce heat to mid. Deglaze the pan, being sure to mix up all of the stuck-on bits from the tofu. Add onions and begin to cook. Add some hot curry sea salt to sweat the onions. Cook for 5-7 minutes or until translucent and soft. Make a clearing in the middle of your skillet and add your ginger and garlic. Saute for 30 seconds, stirring regularly to avoid burning. Make another clearing. Add your turmeric, coriander, cumin, and garam masala. Cook for another 30 seconds, continuing to stir. Add tomato sauce, chili powder, salt, and cracked black pepper. Reduce the heat to low and continue to cook, stirring occasionally until the tomato sauce thickens and begins turning a deep reddish brown, about 15-20 minutes. Add the tofu and heavy cream and stir to combine.  Cook this for another 10 minutes until mixture is a burnt orange color and the sauce has thickened.  Garnish with fresh cilantro!

Coconut Lime Basmati Rice-

2 c basmati rice, rinsed 1- 12 oz. can coconut milk (should be 1-3/4 c) 1-3/4 c water Juice of 2 limes 1 t white sugar 2 t hot curry sea salt 2 T cilantro

Combine all ingredients in a large pot and bring to a boil over mid-high heat. Cover and reduce heat to low and cook for 12-15 minutes or until the liquid is absorbed. Remove from the heat and allow to rest for 5 minutes. Remove the cover and fluff with a fork.

Naan-

3 c flour 3 t dry yeast 1/2 to 3/4 c warm water 1/2 c plain Greek yogurt 2 T sugar 1/4 c olive oil 1 large egg 1 t salt 1/2 t baking powder

Combine your wet ingredients together with the sugar in a large bowl and mix together. Add your yeast and set aside to proof for about 5 minutes. Sift your flour, salt, and baking powder in another bowl. Once your wet mixture is proofed, combine with the flour mixture and mix just until combined into a dough. It should be tacky but not sticky. Once it comes together, stop kneading. Coat the inside of your bowl with a light bit of olive oil or olive oil spray and place the dough inside.  Cover with a damp towel and let it rise for about 90 minutes or until doubled. Tip the dough out onto a floured work surface. Shape your dough into a long rectangle around 24 inches long and 3" - 4" wide. It should be between 1/2" to 1/4" thick. Using a knife or pastry cutter, cut the rectangle in half lengthwise, then cut each half into six equal portions. Coat the dough chunks in a light coating of flour to prevent sticking. Place a large cast iron or nonstick skillet over mid-high heat until it gets very hot.  Roll out the dough chunks to about 1/8" inch thickness.  Pass it back and forth in your hands to knock off any excess flour. Place into the skillet and cook for 60-90 seconds per side or until it has browned and blistered.  Once off the heat, immediately brush it with your garlic