Roasted Cauliflower and Tofu Tikka Masala
Ingredients
- 1 block extra firm tofu drained, pressed to release some of the water for 10 minutes
- 1 small cauliflower cut into bite sized pieces and rinsed
- 1 can tomato sauce or tomato puree
- 1/2 med onion
- 2-3 green chilies
- 1/2 inch nub ginger 1 tbsp grated
- 2 cloves garlic
- 1/2 cup raw cashews soaked
- 1 tbsp vegan butter optional
- 2 tsp maple syrup or sweetener of choice
Spices
- 3-4 cardamom pods
- 3-4 whole peppercorns
- 1 small piece cinnamon bark outer bark preferred
- 3-4 cloves
- 1/2-1 tsp garam masala
- 1 tsp kasuri methi or Fenugreek Leaves
- 1-2 tsp paprika or kashmiri red chili powder for color
- 1 tsp red chili powder or cayenne as desired
Instructions
Roast the Cauliflower and Tofu
- Set oven to 400° and lay cauliflower and tofu on a lined baking sheet.
- Drizzle cauliflower and tofu with olive oil and sprinkle with salt.
- Bake for 20 to 25 minutes. The tofu may need to be flipped half-way.
- Check tofu for desired consistency. If you prefer it more firm, you may bake for another 5 minutes.
- Meanwhile, in a bullet blender, blend 1/2 cup cashews with 1/2 cup water. You can pre-soak the cashews, but it is not necessary. Set this aside.
Prepare the Tikka Masala Sauce
- In a blender or bullet blender, combine the onion, ginger, garlic and green chilies. Blend until it is a smooth puree.
- In a deep skillet or pot, add 1 tbsp butter (or more!) and 1-2 tbsp of a mild flavored oil such as sunflower.
- Add the whole spices to the oil: cardamom, clove, cinnamon, peppercorn. Turn the flame to high. The oil will become fragrant as it heats up.
- Once the oil is hot, add the onion, ginger-garlic mixture to the pot. Reduce the heat to med-high. Saute until the onion smell begins to go away.
- Add tomato puree, reduce to medium. (Note: Be very careful as this tends to sputter as it heats up. )
- Add 1 tsp red chili powder (optional for heat), and 1 tsp paprika or kashmiri chili powder (for color), 1/2 tsp garam masala, and 2 tsp maple syrup or a sweetener of choice.
- Cover and simmer for 5-10 minutes to reduce the tomato sauce and mellow its strong tomato flavor. Add water as needed so the dish does not burn on the bottom.
- Once the flavors come together and the pungent aroma mellows, reduce the flame and mix in the cashew cream. Feel free to reserve some for garnish.
- Fold in the tofu and cauliflower and sprinkle some kasuri methi on top.
- Garnish with cilantro and serve!
Notes
- If desired, you may skip adding the whole spices to the oil and 1 tsp garam masala instead of 1/2 tsp. The whole spices does add extra flavor, however.
- Be very careful when cooking down the tomato mixture as it tends to sputter on high heat. Make sure it is cooked down on medium.