ingridients
- Freeze-thaw and refreeze-rethaw a block of extra firm tofu. Press and pat dry. Cut into cubes.
- Marinate tofu overnight in a mixture of oat milk yogurt, turmeric, salt, cayenne pepper, fresh cracked pepper, a couple cloves of garlic finely chopped (can add garlic powder here instead of you like).
Sauce prep:
In a pot, heat up some olive oil or canola oil. When shimmering, add a whole minced onion (I like onions) and a couple tablespoons of tomato paste. Also add some coriander powder, turmeric, garam masala, a little more chili powder, and a chopped jalapeño pepper. After frying the paste and once the onions and pepper soften, add a bunch of chopped garlic and a small knob of minced ginger. Once fragrant and the garlic is cooked (not burned!), add a can or bottle of tomato purée. Simmer for a couple minutes and then use an immersion blender to blend the whole thing smooth so there are no chunks.
Add in your tofu, coconut cream, chopped fresh cilantro, and adjust salt and add sugar or agave syrup to taste. Simmer for 30 minutes, garnish with more fresh cilantro and serve with rice.
