TOFU TIKKA MASALA


Hearty, creamy, delicious tofu tikka masala that cooks in your slow cooker or Instant Pot for easy meal prep. Vegan and gluten-free.

Cook Time : 3 hours

Ingredients
For the spice blend:
  • 1 tbsp garam masala
  • 2 tbsp paprika
  • 1 tsp ground coriander
  • 1/2 tsp black pepper
  • 3/4 tsp salt
  • 1/2 tsp cayenne pepper (reduce to 1/4 if sensitive to spice)
  • 1/2 tsp ground turmeric


For the tofu tikka masala:
  • 12 oz extra-firm tofu (1 normal package)
  • 1 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 inch ginger peeled and minced
  • 2 green chili peppers finely chopped
  • 1 red bell pepper diced
  • 3 tbsp nutritional yeast
  • 6 tbsp tomato paste
  • 2 cups cherry tomatoes quartered (or use 1 14-oz. can diced tomatoes, drained)
  • 1 can full-fat coconut milk (1 and 3/4 cups)
  • 2 tbsp white wine vinegar
  • 1 tsp coconut sugar (optional but recommended)
  • salt to taste
  • freshly-squeezed lemon juice to taste, for serving
  • chopped fresh cilantro (coriander) to taste, for serving


Instructions
  1. Drain excess liquid from the tofu package. Wrap the tofu in several clean towels and place a heavy object on top of it. (Alternately, use a tofu press). Press the tofu for 10-15 minutes - to save time, I start this before I chop and prep other ingredients.

Please visit yupitsvegan.com for full instructions.

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