I really love Indian cuisine, and luckily Raelene and Corinne do, too. Not long ago I was at our local natural grocery store and found a package of Tandori Spiced Tofu. This inspired me to try my hand at Tofu Tikka Masala. Normally tikka masala calls for a lot of dairy, but I found aÂ recipeÂ online that used coconut milk and so I started there. It takes some time, but the hardest part is measuring out the spices.
Super Easy Tofu Tikka Masala
- 3T Earth Balance
- 4 cloves crushed garlic
- 4t coriander
- 2t cumin
- 2t paprika
- 3t garam masala
- 1t salt
- 1 15 ounce can tomato sauce
- 1/4 c water
- 1 13.5 ounce can coconut milk
- 1 16 ounceÂ bag of frozen peas
- 1 package Tandori Spiced Tofu, cut into 1″ pieces
I melted the earth balance in a large pot until it was bubbling, and then cooked the garlic until it was nice and fragrant. I then added the spices, and cooked them in the fat until they were fragrant as well (about a minute). Next came theÂ tomato sauce and water, which I stirred well and cooked the mixture over medium heat for about 20 minutes. When I had a nice, thick tomato and spice sauce I added the can of coconut milk and stirred it in. Once I had a creamy sauce, I added the peas and tofu and simmered on low for about an hour. I served it with brown rice, and everyone seemed to love it.