Tofu Tikka Masala

I love Indian food but it always seems like such an ordeal to make it.  Enter "Eating Well" magazine with a super fast curry recipe to save the day!!  This was a quick and simple recipe which yielded delicious results.  It is definitely a keeper!  Shockingly I made no changes to the original recipe!  So here it is!

Ingredients:

3 tablespoons garam masala

1 teaspoon ground turmeric
3/4 teaspoon salt
1/4 teaspoon crushed red pepper (optional)
2 14-ounce packages extra-firm or firm tofu
1 tablespoon canola oil plus 2 teaspoons, divided
1 large onion, halved and sliced
1 large red bell pepper, quartered and sliced
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon flour
1 28-ounce can diced tomatoes
1/3 cup half and half

Combine garam masala, turmeric, salt and crushed red pepper (if using) in a small bowl. 

  

Cut tofu into 1-inch cubes and blot dry with paper towels. 

 Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture.  Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 8 to 10 minutes. Transfer to a plate.

Add the remaining 2 teaspoons oil, onion, bell pepper, ginger and garlic and cook, stirring often, until starting to brown, 5 to 7 minutes.

Add flour and the remaining spice mix; stir until fragrant and coated, about 1 minute.

 Add tomatoes, bring to a simmer and cook, stirring often, until the vegetables are tender, 3 to 5 minutes more.

 Return the tofu to the pan; cook, stirring, until heated through, about 2 minutes.

 Remove from heat and stir in half-and-half.