Vegan
Tofu Tikka Masala
Ingredients
- ½ cup basmati rice
- 1 (14-oz) pkg extra-firm tofu, drained
- 1 Tbsp garam masala, divided
- 2 Tbsp olive oil, divided
- ½ tsp ground turmeric
- ½ onion, chopped
- 1 clove garlic, minced
- ½ Tbsp minced ginger
- 1 (14.5-oz) can fire-roasted diced tomatoes
- ¼ tsp salt
- ¼ tsp pepper
- ½ Tbsp all-purpose flour
- ¼ cup coconut milk
- 1 zucchini, chopped
Instructions
- Cook rice according to package directions.
- Meanwhile, place tofu between paper towels; top with a heavy skillet, and let stand 10 minutes to remove liquid. Cut tofu into ½-inch cubes.
- Cook tofu and ½ Tbsp garam masala in 1 Tbsp hot oil in a Dutch oven over medium-high heat 8 minutes or until browned, stirring occasionally. Remove from pot.
- Add 1 Tbsp oil, ½ Tbsp garam masala, turmeric, onion, garlic, and ginger to pot; cook 5 minutes or until tender. Add tomatoes, salt, and pepper.
- Stir together flour and coconut milk; add to tomato mixture. Bring to a boil; reduce heat, and simmer 10 minutes or until thickened. Add zucchini and tofu. Cook 5 minutes or until zucchini is done. Serve over rice.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
