Vegan Tikka Masala with Tofu and Cauliflower

Cook the 250 g Basmati rice in boiling salted water according to the package instructions. Adjust the timer below. When finished drain and set aside for later.

Drain 400 g Extra firm tofu, wrap it in a clean towel, weigh it down, and let it sit under the weight for 30 minutes so the excess water is pressed out.

Cut the pressed Extra firm tofu into bite-size cubes.

Mix 120 ml Plain coconut yogurt, 4 cloves Garlic (minced), 1 tbsp Ground Ginger, and 2 tsp Garam masala in a large bowl.

Add the Extra firm tofu to the marinade and stir until evenly coated. Set it aside while you prepare the sauce.

Dice 1 pcs Onions and 2 pcs Carrots and mince 4 cloves Garlic.

Heat 3 tbsp Grapeseed oil in a large skillet over medium heat until shiny.

Add the Onions and Carrots and cook until the Onions is translucent.

Stir in the 400 g Cauliflower and cook for 6 minutes until crisp-tender. Adjust the heat if needed to prevent burning.

Stir in 8 cloves Garlic (minced) and 1 tbsp Ground Ginger and cook until aromatic.

Stir in 750 g Crushed Tomatoes, 2 tsp Garam masala, 1 tsp Salt, 1 tsp Ground cumin, 1 tsp Ground coriander, 1 tsp Smoked paprika, 1 tsp Ground turmeric, and ½ tsp Cayenne pepper. Reduce the heat to low and simmer until thickened, 10 minutes.

Carefully transfer half of the sauce in the skillet to a blender, blend until smooth, then return it to the skillet.

Stir in the Extra firm tofu with the marinade mixture and cook until the Extra firm tofu is warmed through about 5 minutes.

Stir in the 120 ml Coconut milk and turn off the heat.

Top with Fresh cilantro and add cooked Basmati rice if desired.