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Tofu Tikka Masala

By Fredrica Syren:

My husband is the one who turned me on to Indian food. However, my first time trying it was not very successful because we went to an Indian buffet and I ate something too spicy. My mouth was on fire, so I swore I never would eat it again. Lucky me, hubby convinced me to give it another try by eating things he would recommend as mild. Oh, I’m so happy he did because now it’s one of my favorite types of foods. And these days my pallet has evolved, so I can handle spicy. This dish is one Indian dish I make for him as a thank you for introducing me to Indian food.

Marinade:

  • 1 package extra firm tofu, dicedSeitan Tikka Masala
  • 1 cup plain soy yogurt
  • 1/2 cup cilantro leaves, chopped
  • 2 Tbsp. grated ginger
  • 3 Tbsp. grated garlic
  • 1/2 tsp. Sambal Oelek
  • 2 Tbsp. lemon juice
  • 1 tsp. turmeric
  • 2 tsp. canola oil

Drain tofu and wrap in a kitchen towel to remove any excess water. In a blender, blend everything except the tofu, oil and yogurt to a paste. Blend paste and yogurt well, then place tofu pieces in yogurt mixture to marinate in fridge for at least one hour. Drain tofu from marinade, and fry in a frying pan on medium heat until browned. Set aside.

Sauce:

  • 1 Tbsp. olive oil
  • 1 yellow onion, chopped fine
  • 2 garlic cloves
  • I large tomato, chopped
  • 5 cardamom pods
  • 1/2 tsp. Sambal Oelek
  • 1 Tbsp. agave nectar
  • 3/4 cup vegan cream such as Mimic cream or use 1/2 cup vegan sour cream mixed with 1/4 cup milk.
  • 3 Tbsp. blanched almonds, ground into a paste
  • 2 tsp. chili pepper
  • 1 tsp. smoked paprika
  • Salt to taste

First, using a food processor, grind the almonds into paste. If dry, add little bit of the cream. Set aside. Heat the oil in a large pan on medium heat, and fry onion and garlic until glossy, not brown. Add tomatoes and remaining ingredients, and blend well. Simmer, but do not boil. Place 2/3 of the sauce in a blender, and process until completely creamy and smooth. Return sauce to pot and blend with remaining sauce. Add the tofu and enjoy hot.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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