Vegetarian Tikka Masala
Ingredients
1 pkg firm tofu
1/2 white onion, diced
3 carrots, diced
2 tbsp grass fed butter (can sub avocado or coconut oil)
1 cup veggie broth (can sub chicken broth if not vegetarian)
1 14.5 oz can diced tomatoes
1 14.5 oz can garbanzo beans, drained
1/2 cup paneer cheese, diced
2 tbsp tapioca flour (can sub cornstarch or arrowroot flour)
1 tbsp + 1 tsp cumin
1 tbsp + 1 tsp garam masala
1 tsp cumin
1 tsp turmeric
1 tsp salt
1/2 cup greek yogurt
1 tbsp fresh lime juice
1 tbsp parsley
Instructions
Tofu:
Drain the water out of the tofu. Remove the tofu from the package, put between two paper towels (I do this on a plastic cutting board) and top with something heavy (I use a dutch oven pot, you can use canned food, cookbooks, whatever you have). Let the tofu drain for at least an hour.
Once the water has been squeezed out, cut into 1/2 inch chunks. Put into a bowl with 2 tbsp tapioca flour, 1 tsp cumin, 1 tsp garam masala, 1/4 tsp salt. Mix well, but gently, so the tofu doesn’t crumble and break apart.
Heat a medium skillet over high heat. Add 1 tbsp butter. Add the tofu. Saute until it starts to brown and crisp on all sides, about 20 - 25 minutes (this can also be done in a 425 degree oven for 20 minutes to save time).
Once done, put into a bowl and remove from heat. Set aside.
Sauce:
In the same skillet you used to cook the tofu (you might want to run it under cold water for a few seconds to cool it off, also lower the heat on the burner to medium), add 1 tbsp butter, the onion, and carrots. Saute for 3-5 minutes until the onion is translucent.
Add the diced tomatoes and broth. Add the 1 tbsp garam masala, 1 tbsp cumin, and 1 tsp cumin + 3/4 tsp salt. Bring to a boil. Immediately reduce heat to a simmer.
Add the garbanzo beans and paneer. Simmer for 15 - 20 minutes. Stir in the greek yogurt and lime juice.
Remove from heat and let sit for 5 - 10 minutes.
Top with parsley. Serve warm over basmati rice, quinoa, or naan bread