Tikka Masala with Baked Tofu

For the Marinade:
¾ cup plain, nondairy yogurt
1 ½  tsp lemon juice
½ tsp cumin
½ tsp sea salt
¼ tsp cayenne pepper
½ tsp fresh ginger, minced
1-16 oz extra firm tofu, drained, blotted dry and cut into ½” cubes

For the Tofu and Rice:
2 cups brown basmati rice
1 Tbsp water
2 garlic cloves, minced
1 medium onion, finely chopped
1 Tbsp ginger, minced
1 tsp garam masala
¼ tsp paprika
1 15 oz can petite diced tomatoes
1 tsp natural sugar
½ cup cashew crème
¼ cup plain, nondairy yogurt
10 oz frozen peas
fresh cilantro, chopped

In a large bowl, combine all marinade ingredients with the cubed tofu.  Cover wit plastic wrap and refrigerate 15-20 minutes.

Prepare rice according to package directions

After marinating tofu, place on baking sheet lined with parchment paper and place in 350 oven 20-30 minutes turning once.

In a large skillet, saute onion with 1 tbsp water and cook 5 minutes. Add the garlic and cook another 1-2 minutes adding water if necessary. 

Add spices, salt, and minced ginger.  Cook for another minute

Add diced tomatoes and sugar to skillet.  Whisk together the cashew crème and yogurt, then add to skillet add the peas.  Bring to a boil then reduce to simmer for 20 minutes.  Add the tofu nad cook another 10 minutes. 

Serve hot over rice with chopped cilantro

Cashew crème can be made by soaking 2 Tbsp raw cashews in ½ cup water at the start of this recipe. Process in blender when ready to stir with yogurt. 

Adapted from Chicken Tikka Masala to vegan from mydaughterskitchen

susan wesley