Servings 3 Total 25 min
Ingredients
1 Tbsp (15 mL) vegetable oil
8.8 oz (250 g) firm tofu, cut into 2 cm pieces 1 Tbsp (15 mL) vegetable oil
1 medium onion, chopped
1 Tbsp (6 g) freshly grated ginger
1 tsp (2 g) whole brown mustard seeds
2 Tbsp (12 g) tikka masala spice mix
1⁄2 tsp salt
1⁄4 tsp chili powder, or less for less spice
1 large tomato, chopped
3⁄4 cup (180 mL) soy cooking cream
1⁄2 cup (120 mL) unsweetened soy yogurt 1⁄4 cup (32 g) raw cashews, chopped
3 Tbsp (49 g) tomato paste
1⁄2 lime, juiced
2 vegan naans
Directions
Prep 10 min Cook 15 min
1. To a large pan on high heat, add the oil and tofu. Turn it periodically so it gets lightly golden on all sides.
2. Meanwhile, add the oil and onion to a sauté pan pan on medium-high heat. Cook for 3 minutes.
3. Add the ginger and mustard seeds. Cook for 2 more minutes.
4. Add the masala seasoning, salt, and chili and toast for another minute. The dish is spicy, so omit or add less chili if you're not a fan of heat.
5. Add the chopped tomato, cooking cream, yogurt, cashews, and tomato paste. Cook for 7 - 8 minutes.
6. Lastly, add the cooked tofu and stir it through.
7. Squeeze over the lime juice, stir, and serve with naan or rice. Enjoy!
Storage
Keep in an airtight container in the fridge for up to 3 days.
