Vegetarian Tikka Masala
1 Package extra firm tofu, drained and cut into 1 inch cubes
1 TSP turmeric
Salt and pepper
1/2 Large white onion
1 Head cauliflower, cut into bite-sized pieces
1 Jar tikka masala simmer sauce
2 Cups cooked basmati rice
1/4 Cup raisins
2 TBS sliced almonds
I'm taking Tofu Tuesday to India, with a super-simple vegetarian tikka masala. I love paneer cheese in my Indian curries, but it's pretty hard to find in the supermarket sometimes. Tofu is a great alternative, since it has a very similar texture. Tonight I have a little help with a pre-made tikka masala sauce, which I don't usually use. Maya Kaimal's All Natural Tikka Masala Simmer Sauce is a great option to achieve that silky, flavorful sauce without spending tons of time. You also can actually pronounce all the ingredients, which include tomato paste, yogurt and spices.
Toss tofu with turmeric, salt and pepper. Let marinate for several minutes. Blanch the cauliflower in boiling water for 2 minutes. Shock in an ice bath, drain and set aside.
Heat oil in a large sauté pan over medium-high heat. Add the tofu and sauté until each side is browned. Add the onions and cauliflower and sauté for 5 minutes more. Stir in the sauce, and simmer covered for 15 minutes.
Toss cooked rice with the raisins and sliced almonds. Serve with the tikka masala.
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