Tofu Tikka Masala (Vegan & Gluten-Free

• Produce

  • 1/2 can 28 oz no salt added caned diced tomatoes, no salt added
  • 4 Garlic cloves
  • 1 tbsp Ginger
  • 1 Onion, small
  • 1/4 cup Peas, frozen

• Refrigerated

  • 1 oz Tofu, firm or extra firm

• Canned Goods

  • 1/2 cup Coconut milk

• Baking & Spices

  • 3 tbsp Cornstarch
  • 2 tsp Red chili powder
  • 1 Salt
  • 2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Other

  • 3 tablespoon garam masala, divided and use as per your taste

Found on foodpleasureandhealth.com

Description

Ingredients

• 1-16 oz firm or extra firm tofu (sprouted or regular)
• 2 teaspoon turmeric, divided
• 3 tablespoon garam masala, divided and use as per your taste
• 2 teaspoon red chili powder, divided (adjust per your taste and how spicy the chili is)
• 3 tablespoon cornstarch
• 2 tablespoon oil (may needed little more or less)
• 1 small onion, sliced
• 1 tablespoon ginger, minced
• 4 garlic cloves, minced
• ½ can - 28 oz no salt added caned diced tomatoes*
• ¼ cup frozen peas (optional)
• salt, per taste
• ½ cup coconut milk from a can (if not vegan, half and half or heavy cream is fine)
• *instead of canned, you can use about 4 cups of finely diced fresh tomatoes, it takes a little longer to cook but works.

Directions

• Take the tofu out of the package, drain off the water, and put it on top of a paper towel or a kitchen towel and put another towel on top of the tofu.
• Place something heavy on top (plate or cans) and let it sit for at least 1 hour or longer. Squeeze and drain water in between.
• In the meanwhile, heat a skillet with 1 tablespoon of oil and add onion, ginger, and garlic. Stir it often until onion starts to brown (4-6 minutes), then add 2 tablespoon garam masala, 1 teaspoon turmeric powder, 1 teaspoon red chili powder. Cook for a minute or two then add tomatoes to the skillet.
• Stir everything together and let it cook for 8-10 minutes until tomato starts to cook and dry some liquid. Remove from the heat and puree it into thick mixture as shown above.
• Return it back to the stove and stir in frozen peas and allow it to simmer for another minute or two. Set it aside for later.
• Discard the water from tofu and pat dry with paper towel. Cut tofu into cubes and toss in 1 tablespoon garam masala, and corn starch to coat tofu pieces evenly.
• Heat another skillet with 1 tablespoon of oil. Pan fry tofu 3-4 minutes on each side until it is evenly browned on all sides.
• Place it on a plate lined with paper towel.
• Simmer the tomato puree in low heat and slowly transfer the pan fried tofu into the skillet until heated through. Stir in coconut milk (or cream of your choice).
• Cook in low heat for 3-5 minutes.
• Serve it with rice, quinoa, or other grain of your choice.