Tofu Garam Masala

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The first time we ever tried Indian Masala was at a little restaurant in Sheboygan called the Grotto.  It was amazing.  The flavors are so complex yet familiar and delicious- creamy, mildly spicy, tomatoey- with the bright color ( and mild flavor) of turmeric, with ginger, garlic, onion, coriander, spicy red pepper flakes and finally the Garam Masala blend of spices itself.  Inspired to make this dish at home, much time was spent scouring recipes.  We wanted something simple, not heavy, but of course it should taste like Masala!  And wefound it- of course with our own adjustments to make it even better.  The challenge, and this was a few years ago now, was to find Garam Masala in the spice aisle.  Nowadays you shouldn’t have a problem and you can easily find delicious Naan bread to scoop up your sauce with… The original recipe calls for chicken so I’m going to put both ways below, tofu is just as delicious but requires less simmering time and water and more pan searing to crisp it up.

Chicken Masala Ingredients:

1 tablespoon Canola oil

1 large onions, or 2 small ones, chopped

8 cloves garlic, chopped

1 large inch of fresh ginger, chopped

2 bell peppers, chopped

3/4 rounded teaspoon ground Tumeric

1/2 rounded teaspoon Red Pepper flakes, more to taste

3/4 rounded teaspoon Garam Masala

1/2 rounded teaspoon ground Coriander

3 tablespoons tomato paste

3/4 cup plain nonfat yogurt

4 boneless skinless chicken breasts, trimmed and pounded to be even thickness throughout each

1 cup water

2 green onions, chopped, for garnish

salt and pepper to taste

1/4 cup plain non fat yogurt, for garnish

2 cups cooked brown rice

Naan Bread

Cut the pounded chicken in to cubes, season with salt and pepper.  In a large dutch oven pan, heat oil over medium flame.  Once hot, sear the chicken on all sides ( about 4 minutes total) and then set aside, tent with foil.  To the same pan add a bit more oil then add onion, garlic and ginger- cooking over medium heat till they just turn golden- 8 minutes.  Add in the peppers, all the spices, tomato paste, and stir till all well coated/ combined.  Stir in the yogurt to combine then add the water and the chicken breasts in a single layer to the pan.  Simmer for 15 minutes till the chicken is cooked through.  Taste and adjust with salt/ pepper.  Then divide the rice between 4 shallow serving bowls, top with one forth of the chicken/ sauce/ veggies.  Add more yogurt and the green onions for garnish, serve with Naan bread. 

Tofu Masala Ingredients:

1 tablespoon Canola oil
1 large onion, or 2 small ones, chopped
8 cloves garlic, chopped
1 large inch of fresh ginger, chopped
2 bell peppers, chopped
3/4 rounded teaspoon ground Tumeric
1/2 rounded teaspoon Red Pepper flakes, more to taste
3/4 rounded teaspoon Garam Masala
1/2 rounded teaspoon ground Coriander
3 tablespoons tomato paste
3/4 cup plain nonfat yogurt
1 package ( 16 ounces) Firm Tofu, drained, pat dry with paper towels and cut into 1″ cubes
1/2 cup water
2 green onions, chopped, for garnish
salt and pepper to taste
1/4 cup plain non fat yogurt, for garnish
2 cups cooked brown rice
Naan Bread

Season your tofu with salt and pepper and a dash each of Tumeric, Coriander, Ground Ginger, Red Pepper Flakes, and Garam Masala, gently combine with your tofu so it doesn’t break apart. In a large dutch oven pan, heat oil over medium flame. Once hot, sear the tofu on all sides ( about 10 minutes total) and then set aside, tent with foil. To the same pan add a bit more oil then add onion, garlic and ginger- cooking over medium heat till they just turn golden- 8 minutes. Add in the peppers, all the spices, tomato paste, and stir till all well coated/ combined. Stir in the yogurt to combine then add the water and the tofu to the pan. Simmer for 10 minutes so the tofu is infused with the sauce. Taste and adjust with salt/ pepper. Then divide the rice between 4 shallow serving bowls, top with a breast of chicken and a one forth of the tofu/ sauce/ veggies. Add more yogurt and the green onions for garnish, serve with Naan bread.

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Soba Noodle Salad

This noodle salad is fast, delicious, and can be served to 4 for a dinner portion, or 6-8 smaller salad portions.  This stores really well and can be brought as lunch for up to 3 days!

8 ounces whole-wheat soba noodles

4 ounces Firm Tofu, diced

1 large shallot, thinly sliced

1 1/2 cups shredded carrot, 2 carrots

1 red pepper, julienne

1/3 cup shredded fresh basil leaves

1/3 cup shredded fresh mint leaves

2 tablespoon chopped fresh cilantro leaves

Dressing:

1/3 cup rice vinegar

1 tablespoon canola oil

1/2 teaspoon sesame oil

1 clove garlic, finely minced

1/2 teaspoon chili flakes
1 teaspoon lime zest

juice of 1 lime

1 teaspoon fish sauce

   1 teaspoon low-sodium soy sauce

 

Boil noodles according to package directions. Strain and rinse with cold water.

 

In a large bowl, combine noodles, tofu, shallot, carrot, pepper, basil, mint, and cilantro.

 

Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.

http://www.jasonrobertscott.com