Ingredients: |
Ingredients: 17.6-ounces firm tofu drained and pressed (for at least 15 minutes) and cut into bite-size pieces
2 cups brown rice (dry weight)
1 large onion, diced
7-ounces button mushrooms, diced
4 cloves garlic, chopped
14-ounces can tomatoes (or 4 or 5 fresh tomatoes)
1/2 cup natural cashews (soaked overnight or boiled for 10 minutes if you do not have a high-speed blender)
1/2 cup coconut milk (or go with coconut cream if you really want creaminess)
Handful spinach leaves or kale
garam masala
4 teaspoon cumin
1 teaspoon turmeric
1tsp curry powder
1/2 tsp nutmeg
1tsp cardamom
1tsp cloves
1tsp ginger
1/2 – 1 teaspoon chili powder (depending on taste/strength!)
Salt and pepper
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Directions: |
Directions:Bring water for rice to boil
Preheat your oven to 450°F.
Lay the drained and pressed tofu pieces on a baking paper lined tray and bake for 20 minutes, turning halfway.
After about 5 minutes, put the rice in the boiling water and lower the heat to a simmer. Simmer for 30 minutes (or according to package instructions).
Whilst the rice is cooking, add the onions, mushrooms and garlic to your stir fry pan and give everything a good stir. Cook for about 8-10 minutes.
As you do this, add the tomatoes, cashews, coconut milk, to a blender and blend until everything has completely liquidized.
Add the spices to the vegetables and cook for a further 3 or 4 minutes, stirring really well. Add a tablespoon of water (or less) if things are too dry.
Add the tofu, sauce from the blender and water/stock to the pan. Cook to thicken and make sure you stir regularly.
5 minutes before you are ready to serve, stir in the spinach leaves and then 2 minutes later, the coriander.
Season with salt and pepper and add the sultanas, if using.
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This recipe for Tofu Tikka Masala [Vegan, Gluten-Free] is from