Tofu Tikka Masala

Love tikka masala, so definitely worth trying out this vegan version...

Recipe

2 tomatoes, diced
1/2 red onion, diced
1/2 bell pepper, diced
3 small Thai green chilis, minced
2 cloves garlic, minced
1" ginger, minced
1 1/2 tbsp tomato paste
1 tsp garam masala
1/4 c vegan yogurt (or 1/2 c coconut milk)
1/4 c cashews (soaked for 4 hours or boiled for 15 minutes)
1/2 tsp turmeric powder
1/2 tsp red chili flakes
1/2 lemon, juiced

1 block tofu
2 tsp cornstarch
1 tsp garam masala
1 tbsp nutritional yeast

• Press the tofu, then cube and coat in the coatings.  Bake 15-20 minutes at 350, flipping partway through.
• Heat a pan with some oil on high, then add the garlic, ginger, chilis, and onion.
• Then add the tomatoes, then once some water releases add the spices, then the tomato paste.
• Add the tomato mixture, cashews, and 4 tbsp water to a blender, and mix into a sauce.
• Sauce goes back in the pan on low, simmer, and add the yogurt, then the lemon juice.
• Next add in the tofu and bell pepper, and simmer 10 minutes.
• Serve with the tofu over rice, quinoa, or whatever!

Notes

So, the saag paneer recipe made it really easy to make really authentic-, professional-seeming Indian food. This one was a little trickier - the flavors were there (and awesome), but the texture needed a little fine tuning / trial & error after the first attempt.  Second time around to make it creamier, we added a second (small) tomato, and more coconut milk, prob ending up around 1/2 cup.  Much better: