Tofu Tikka Masala (Dairy & Egg-Free)

Ingredients

• 1 block Extra-Firm Tofu
• 1 cup Cashews (raw, unsalted)(replaces heavy cream)
• 1/2 cup Water
• 1/4 cup Tomato Paste
• 1 can Diced Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tsp Garam Masala
• 1/2 tsp Turmeric
• 1 tsp Cumin
• 1 tsp Coriander
• 1/4 tsp Chili Powder
• 1 tbsp Lemon Juice
• 2 tbsp Coconut Oil
• 1/2 tsp Salt
• 1.5 cups Brown Rice

Instructions

1. 1Press the 1 block of extra-firm tofu to remove excess water, then cut it into 1-inch cubes. Heat a large skillet (e.g., 12-inch) over medium-high heat (375-400°F / 190-205°C). Add 1 tbsp of the coconut oil, then add the tofu cubes and pan-fry for 10-15 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the crispy tofu from the skillet and set it aside.
2. 2Place the 1 cup of raw, unsalted cashews in a heatproof bowl and cover them with hot water; let them soak for at least 30 minutes. Drain the soaked cashews, then transfer them to a blender with 1/2 cup of fresh water. Blend on high speed for 1-2 minutes until the mixture is completely smooth and creamy, with no grit remaining; set the cashew cream aside.
3. 3In a large heavy-bottomed pot or Dutch oven (e.g., 5-6 quart), heat the remaining 1 tbsp of coconut oil over medium heat (300-325°F / 150-160°C). Add the 1 medium onion, finely chopped, and sauté for 5-7 minutes, stirring occasionally, until it becomes soft and translucent. Add the 3 cloves of minced garlic and 1 tbsp of grated ginger, and cook for another 1 minute until fragrant.
4. 4Stir in the 1/4 cup of tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. Add the 1 can of diced tomatoes, 2 tsp of garam masala, 1/2 tsp of turmeric, 1 tsp of cumin, 1 tsp of coriander, and 1/4 tsp of chili powder. Bring the mixture to a gentle simmer, then reduce the heat to low and cook uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
5. 5Stir the prepared cashew cream into the simmering sauce until well combined. Add 1/2 tsp of salt and 1 tbsp of lemon juice, stirring well. Gently fold in the crispy tofu cubes and continue to simmer on low heat for another 5 minutes, allowing the tofu to absorb the sauce flavors.
6. 6While the sauce simmers, prepare the 1.5 cups of brown rice: In a medium saucepan, combine the 1.5 cups of brown rice with 3 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until all the water is absorbed and the rice is tender. Let the rice stand, covered, for 5 minutes before fluffing with a fork. Serve the Tofu Tikka Masala hot over the cooked brown rice.

Substitutions

Related Guides