Tofu Makhani

3 servings; MFP - tofu; Paneer 

• 14 oz extra firm tofu (or 6 oz paneer)

• Veggies at end (frozen peas, mixed veggies; spinach, etc)

• 1 tbsp unsalted butter

• 3 cloves of garlic finely chopped

• 10 oz can Kroger No Salt Added Diced Tomatoes

• 1 tbsp tomato paste

• **Go easy on ginger** 1 inch cube of ginger

• 1/2 thinly sliced green bell pepper and onion (could split and add peppers/onions after blending to keep some unblended)

• 4 g MSG

• 24 g Green curry paste (sub 5 g Better than Buillion and curry powder)

• 1 tsp onion powder

• 1 tsp nutritional yeast 

• 1 tsp garam masala

• 1/2 tsp paprika

• 1/8 tsp cinnamon

• 1/2 tsp turmeric

• 2 tsp minced ginger

• 1 tsp garlic powder

• 1 tsp kasooori methi - dried fenugreek leaves (sub mustard powder)

• 1/2 packet splenda

• lime juice

• 1/4 cup coconut milk (100 cal)

• water as needed

• 1 bay leaf

1. Bake tofu and cook rice

2. Saute half of peppers, onion and garlic in butter.

3. Add diced tomatoes and spices.

4. Blend with coconut milk (water if needed).

5. Return to pot, add bay leaves, veggies, tofu and simmer.