Radhi Devlukia’s Tofu Tikka Masala

Let’s be real: We eat chicken tikka masala for the creamy, tangy, spice-packed sauce—not the chicken. So why not replace the meat with something that does an even better job at absorbing said sauce? The cubed tofu sucks it up like a sponge—a crispy sponge, though, as JoyFull author Radhi sears it until golden brown on all sides—while the tender cabbage picks up anything it may have missed.