Tofu Tikka Masala

1-16 oz firm or extra firm tofu (sprouted or regular)

2 teaspoon turmeric, divided

3 tablespoon garam masala, divided and use as per your taste

2 teaspoon red chili powder, divided (adjust per your taste and how spicy the chili is)

3 tablespoon cornstarch

2 tablespoon oil (may needed little more or less)

1 small onion, sliced

1 tablespoon ginger, minced

4 garlic cloves, minced

14 oz no salt added caned diced tomatoes

¼ cup frozen peas (optional)

salt, per taste

½ cup coconut milk from a can (or sour cream and coconut oil)

  1. Drain and press tofu.
  2. Heat a skillet with 1 tablespoon of oil and add onion, ginger, and garlic. Stir it often until onion starts to brown (4-6 minutes), then add 2 tablespoon garam masala, 1 teaspoon turmeric powder, 1 teaspoon red chili powder. Cook for a minute or two then add tomatoes to the skillet.
  3. Stir everything together and let it cook for 8-10 minutes until tomato starts to cook and dry some liquid. Remove from the heat and puree it into thick mixture.
  4. Return it back to the stove and stir in frozen peas and allow it to simmer for another minute or two. Set it aside for later.
  5. Discard the water from tofu and pat dry with paper towel. Cut tofu into cubes and toss in 1 tablespoon garam masala, and corn starch to coat tofu pieces evenly.
  6. Heat another skillet with 1 tablespoon of oil. Pan fry tofu 3-4 minutes on each side until it is evenly browned on all sides.
  7. Simmer the tomato puree in low heat and slowly transfer the pan fried tofu into the skillet until heated through. Stir in coconut milk (or cream of your choice).
  8. Cook in low heat for 3-5 minutes.
  9. Serve it with rice, quinoa, or other grain of your choice.