Tofu Tikka Masala Rice Bowl
Creamy coconut tikka masala sauce with baked tofu and kale. Hot tip: serve with your favourite store-bought naan or roti.
Prepare and Bake Tofu
01
| 1 block | firm tofu |
| 2 tsp. | cornstarch |
| 2 tsp. | olive oil |
Wrap tofu block in a tea towel and place on a plate or baking tray. Use a pot or something else that is heavy to press tofu, 10 minutes. Heat oven to 400F.
Cut tofu into 1” cubes, toss with cornstarch. Spread tofu evenly on parchment lined baking tray, drizzle with olive oil.
Bake 12 minutes, flip and bake another 12 minutes.
Prepare Ingredients
02
| 0.5 medium | yellow onion |
| 2 clove | garlic |
| 1 inch | ginger |
| 1 | jalapeño |
| 2 tsp. | garam masala |
| 1 tsp. | cardamom, ground |
| 1 tsp. | paprika |
| 0.5 bunch | kale leafy green |
| 1 14 oz. can | tomatoes crushed, diced or whole - about 2 cups |
Prepare Ingredients Thinly slice onion into half moons. Mince garlic, ginger and jalapeño (remove seeds for less heat). Measure out spices. Remove and discard stems from kale. Finely chop leafy kale. Puree tomatoes (if not using crushed)
Cook Sauce
03
| 2 Tbsp. | olive oil |
| 1 14 oz. can | coconut milk full fat |
| 1 tsp. | salt |
| 2 tsp. | maple syrup or sugar |
| 1 tsp. | apple cider vinegar |
| 1 cup | frozen peas |
Heat oil in large pot, over medium heat. Sauté onions until golden brown 8-10 minutes.
Stir in ginger, garlic and jalapeño, cook 1 minute. Add spices and sauté for 30 seconds, until toasted and fragrant.
Add pureed tomatoes and let simmer 5 minutes, stirring occasionally.
Stir in coconut milk, salt, maple syrup and apple cider vinegar. Let simmer 5 minutes.
Add baked tofu, kale and peas, simmer until kale is wilted, about 3 minutes. Season with salt to taste.
Serve
04
| cashews | |
| cilantro |
Roughly chop cilantro. Serve over rice with cilantro, toasted cashews.