Creamy Tofu Tikka Masala
A vegan-friendly twist on paneera tikka masala in a creamy & flavorful sauce.
Ingredients
- 1 package firm tofu
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 large onion, pureed
- 5 cloves garlic
- 2 inches ginger
- handful fresh cilantro
- 2 tbsp tomato paste
- 1 ½ tsp garam masala
- 1 tsp turmeric
- 1 tsp coriander
- 1 cup veggie broth
- ¼ tsp cayenne
- ⅛ tsp asafoetida (optional)
- ⅛ tsp cardamom (optional)
- 2 roma tomatoes, diced
- 1 13.5 oz can of coconut milk
- salt to taste
Instructions
- Begin by prepping all your ingredients. Puree your onions in a food processor, or alternatively, finely mince them. Place them in a bowl and set aside.
- Add the garlic, ginger and cilantro to a food procesor and blend the three ingredients into a fine paste. Alternatively, you could finely mince all three, or use a mortar and pestle. Place them in a bowl and set aside.
- Heat oil in a large pan over medium heat.
- When the oil is hot, add the cumin seeds and cook for about 2 minutes, until they are sizzling and fragrant.
- Add the onion puree to the pan and cook for 8 minutes, stirring frequently to prevent burning.
- Add the garlic, ginger, and cilantro puree to the pan and stir to combine. Continue cooking for 3 more minutes.
- Add the dry seasoning and stir well to combine. Cook for 2 more minutes.
- Add the tomato paste, diced roma tomatoes, veggie broth, coconut milk and tofu and stir to combine.
- Increase the heat to bring the mixture to a soft boil, and then reduce heat to low. Cover the mix and allow it to simmer for 20 minutes.
- Enjoy!