Tofu Tikka Masala

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: FOR THE TOFU:

2 12 to 14-ounce blocks extra firm tofu

⅔ cup 2% plain Greek yogurt*

2 tablespoons minced fresh ginger

1 tablespoon minced garlic about 3 cloves

2 teaspoons ground coriander

2 teaspoons garam masala**

2 teaspoons ground cumin

¾ teaspoon kosher salt

2 tablespoons water

subheading: FOR THE MASALA (SAUCE):

2 tablespoons coconut oil or canola oil

1 medium head cauliflower cut into florets

1 medium yellow onion diced

1 tablespoon minced fresh ginger

1 tablespoon minced garlic about 3 cloves

½ teaspoon kosher salt

½ teaspoon ground black pepper

2 tablespoons tomato paste

1 ½ teaspoons garam masala

1 ½ teaspoons turmeric

⅛ teaspoon cayenne pepper

1 28-ounce can crushed tomatoes

1 14-ounce can low sodium vegetable broth or chicken broth

1 package frozen peas 10 ounces

½ cup 2% plain Greek yogurt*

¼ cup fresh cilantro roughly chopped

For serving: Homemade Naan or prepared brown rice

Directions at wellplated.com

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