Tofu Tikka Masala (No Onion No Garlic)

veganricha.com

Lesley V.

subheading: For the tofu tikka:

14 ounces ( 396.89 g) of firm or extra firm tofu pressed for at least 15 minutes and then cubed

subheading: For the marinade:

1 teaspoon mustard oil or regular oil

½ teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon Indian Sulfur Salt(Kala Namak)

¼ teaspoon salt

½ teaspoon dried mango powder (amchur) or use lime juice

1 teaspoon paprika

1 teaspoon dried fenugreek leaves Kasoori Methi

1 teaspoon flour or cornstarch

3 tablespoons non dairy yogurt

subheading: For the sauce:

1 teaspoon oil

½ teaspoon cumin seeds

2 bay leaves

1 hot green chili finely chopped I use serrano or Indian chilies. Use mild chilies for less heat

1 teaspoon ground coriander

½ teaspoon ground cardamom

¼ teaspoon black pepper

¼ teaspoon cayenne or Indian Red Chili Powder

a generous pinch of cinnamon and nutmeg

½ teaspoon dried fenugreek leaves kasoori methi

½ cup ( 62 g) peeled and thinly sliced zucchini

1.5 cup ( 223.5 g) chopped tomatoes

6 to 8 ounces ( 170 g) tomato puree

¼ cup ( 60 ml) non-dairy yogurt

1 teaspoon lemon juice

½ teaspoon salt

¾ cup ( 111.75 g) sliced or cubed green bell pepper optional

¼ teaspoon smoked paprika

cilantro and pepper flakes for garnish

Directions at veganricha.com

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