Tofu Tikka Masala

• 2 teaspoons grated ginger
• 4 garlic cloves
• 1/4 cup plain soy yogurt (plus more to taste)
• 1 lb extra firm tofu (frozen and thawed for more texture, if desired)
• 1 (14 ounce) can tomato sauce
• 1 (14 ounce) can diced tomatoes, drained
• 1 (8 ounce) can tomato paste
• 1 teaspoon dried fenugreek leaves (optional)
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon crushed red pepper flakes

1. Drain tofu for approximately half an hour. Meanwhile, mix 1/4 cup soy yogurt with 2 cloves crushed garlic and 1 teaspoon grated ginger. Cut tofu into cubes and marinate in yogurt mixture for at least 2 hours in refrigerator.
2. In a medium pot, mix remaining ginger and garlic, tomato products, and seasonings. Simmer over low heat until thick.
3. While the sauce simmers, sautee tofu in a dry, non-stick skillet until golden brown.
4. Stir tofu cubes into sauce. If a creamier sauce is desired, add soy yogurt until desired consistency is achieved. Heat just until warm.
5. Serve over rice with a pot of soy chai.

ginger, garlic, soy yogurt, extra firm, tomato sauce, tomatoes, tomato paste, fenugreek leaves, red chili powder, garam masala, turmeric powder, red pepper

Taken from www.food.com/recipe/tofu-tikka-masala-362297 (may not work)