Tofu Tikka Masala
This is my highly recommended recipe, which I love to receive from the Plant Prepped Delivery service. It is comforting and warm, and it has the perfect tangy, sweet, and spicy taste that makes me feel like I am eating at a high-end Indian restaurant.
High in protein, it offers the opportunity to add extra ingredients that are hidden in the fridge and need to be used up. Simply add more water, and you will have a Masala that lasts a few days, keeping you happy, full, and satisfied.
Tofu Tikka Masala
Ingredients
300g of Organic Tofu
1 can of Coconut Milk
2 Tbsp of Tikka Masala Spice Blend
1 tbsp Red Chili Powder
1-inch piece Ginger Piece
4 Garlic Cloves
1 Lime
2 tbsp Tomato Paste
2 Tomatoes
1 Onion
10g of Cilantro
1/2 Cup of Basmati Rice Dry
1 Pita
Instructions
Cut the Tofu into cubes and place into a bowl.
Smash the garlic and ginger with the flat side of the knife into a paste, and add half of the paste to the tofu.
Add half the coconut milk, half the lime juice, and half the tikka masala spice blend, salt and pepper to taste.
Mix with your hands to ensure the tofu is coated in the marinade.
Place in the fridge.
Preheat the oven to 425F
Finely chop the onion, cilantro and tomatoes.
Rinse the rice until the water runs clear, then place it in a saucepan, add 1 cup of water (2 cups for four people), add Himalayan salt, and bring to a boil over medium-high heat. Cover, turn the heat down to low, and cook for 10-12 minutes or until the rice is cooked.
Transfer the tofu to a baking sheet lined with parchment paper and bake for 10-15 minutes. Once you remove the tofu, leave the oven on.
Spread a pinch of garlic paste and cilantro onto the pita and lightly drizzle with oil.
Preheat a pan over medium-high heat, and once hot, add 1-2 tablespoons of avocado oil, followed by the onions. Cook for 4-5 minutes, then add the remaining garlic and ginger paste and cook for 1 minute. Add the tomato paste, cook and stir for 1 minute more, and then add the tomatoes. Cook for 5-7 minutes, then add the remaining coconut milk, season with Himalayan salt and pepper, and add the red chilli powder to taste.
Reduce the heat to low and cook for 10 minutes. Transfer the masala to a blender and blend until smooth. Return to the pan, add the tofu, and cook for 5-7 minutes more. Taste and adjust seasoning as needed; finish with cilantro, leaving a bit for garnish.
Place the pita in the oven and toast for a few minutes until warm and soft.
Slice into wedges.
Divide the tofu tikka masala, basmati rice and pita between bowls.
Garnish with remaining cilantro and enjoy!
