The tofu in this dish is fried to crispy perfection and then added to a sauce (made in the same pan) that is flavored with traditional curry spices as well as cayenne and chili powder for extra heat. The sauce is made creamy with the addition of coconut yogurt, which also adds a touch of nutty sweetness to complement the garam masala in the spice mix.
Directions
Wrap the tofu in paper towels and gently press to remove the extra moisture.
Dice the tofu into 1-inch pieces.
Add the avocado oil to a large saute pan over medium-high heat.
Add the tofu in a single layer and brown on both sides, approximately 1 minute per side. Set the tofu aside.
Add the onions, garlic, and ginger to the same saute pan.
Saute, stirring occasionally, for 2 minutes.
Add the turmeric, garam masala, coriander, chili powder, and cayenne, and stir until fragrant, approximately 1 minute.
Add the crushed tomatoes and coconut yogurt. Stir to combine.
Add the water, salt, and pepper and stir.
Bring to a light boil.
Add the tofu back to the saute pan, stir, then cover the pan with a lid and simmer for 5 minutes.
Remove the lid and stir in lime juice.
Garnish with minced cilantro.
Serve with naan and basmati rice, if desired.
