Tofu Tikka Masala with Quinoa

Ingredients

• 1 block Firm Tofu
• 1/2 cup Vegan Yogurt
• 3 tablespoons Tikka Masala Paste
• 1 medium Onion
• 2 cloves Garlic
• 1 inch Ginger
• 1 can Diced Tomatoes
• 1/2 can Coconut Milk
• 1 cup Quinoa
• 2 cups Vegetable Broth
• 1/4 cup Cilantro
• 1 tablespoon Lemon Juice
• 2 tablespoons Oil

Instructions

1. 1Press the 1 block of Firm Tofu to remove excess water. Cut the tofu into 1-inch cubes. In a bowl, combine the tofu cubes with the 1/2 cup Vegan Yogurt and 2 tablespoons of Tikka Masala Paste. Mix well to coat the tofu, then let it marinate for at least 30 minutes.
2. 2Rinse the 1 cup Quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa with the 2 cups Vegetable Broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is tender. Let it stand, covered, for 5 minutes off the heat.
3. 3While the quinoa cooks, heat 1 tablespoon of the 2 tablespoons Oil in a 10-inch skillet over medium-high heat (400°F / 200°C). Add the marinated tofu in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and slightly crispy on all sides. Remove the tofu from the skillet and set aside.
4. 4Add the remaining 1 tablespoon of Oil to the same skillet and reduce the heat to medium (350°F / 175°C). Finely chop the 1 medium Onion, mince the 2 cloves Garlic, and grate the 1 inch Ginger. Add the chopped onion to the skillet and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and grated ginger and cook for 1 minute more until fragrant.
5. 5Stir in the remaining 1 tablespoon of Tikka Masala Paste into the skillet with the onions, garlic, and ginger. Cook for 1 minute, stirring constantly, until fragrant.
6. 6Pour in the 1 can Diced Tomatoes (undrained) and the 1/2 can Coconut Milk. Stir everything together and bring the sauce to a gentle simmer over medium heat (350°F / 175°C). Let it simmer uncovered for 15 minutes, stirring occasionally, allowing the sauce to thicken slightly.
7. 7Return the sautéed tofu to the skillet with the sauce. Stir in the 1 tablespoon Lemon Juice. Cook for 5 more minutes, allowing the tofu to heat through and absorb the flavors of the sauce.
8. 8Finely chop the 1/4 cup Cilantro. Serve the Tofu Tikka Masala spooned over the cooked quinoa. Garnish with the chopped cilantro.

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