Gluten Free Vegan Tikka Masala

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 4
• 2 (12 1/3 ounce) packages extra firm tofu
• 1/4 cup soy yogurt
• 3 teaspoons minced ginger
• 3 teaspoons crushed garlic
• 1/4 teaspoon pepper
• 1/4 teaspoon cumin powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon turmeric
• 3 tablespoons lemon juice
• 4 tablespoons vegetable oil
• 5 ounces tomato paste
• 10 ounces tomato puree
• 2 lbs tomatoes, chopped
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 2 teaspoons green chilies
• 1 tablespoon red chili powder
• 2 teaspoons cloves
• 8 green cardamoms
• salt
• 3 tablespoons coconut milk
• 2/3 cup plain soymilk
• 1 teaspoon fenugreek seeds
• 2 teaspoons ginger, julienned
• honey

Recipe

• 1 -whisk all of the ingredients in part a together in a large bowl. add the tofu, cut into 2 inch cubes.
• 2 -marinate overnight in the refrigerator. preheat oven to 350º f. bake the tofu for 8 minutes, basting with marinade twice. drain excess marinade and bake for another 2 minutes.
• 3 -while doing this, make the sauce in part b. remove seeds and chop green chilies. put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
• 4 -add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. cook over low heat until reduced to a thick sauce. strain through a strainer and bring to a boil. add coconut milk and soy milk. stir.
• 5 -if the sauce tastes sour, add honey to taste. add fenugreek and ginger juliennes, stir, and serve with the tofu tikka masala.