Vegan Tikka Masala
- 1/2 lb. firm tofu, cubed
- 1/2 lb. seiten, cut into bite-sized pieces
- 5 Tbsp. Tikka Masala Blend
- 3 Tbsp. olive oil
- 1 1/2 tsp. grey sea salt
- 1/2 cup soy creamer
- 1 Tbsp. lemon juice
- 1 tsp. crushed red pepper flakes
- 1/2 cup soy yogurt
- 1 cup fresh green pepper
- 1 cup frozen vegetables (peas, corn and carrots)
- Either 1 1/2 tsp. agave nectar and 3 1/2 tbsp. tomato powder mixed into 8 oz. water OR 1 1/2 tsp. agave nectar and 8 oz. tomato sauce
From recipe creators: "We have been attempting Indian food for years. This dinner was the most authentic we've ever tasted! It was sooooo good!!!!!! Kudos to Savory and THANK YOU for sending the spices."
Convert Tikka Masala into a smooth paste by mixing with 4 Tbsp. oil and 4 Tbsp. water and set aside. If using, thoroughly mix tomato powder, agave nectar and water into a smooth sauce and set aside. In a large skillet, heat the olive oil over medium/high heat. Brown the tofu and seiten and set aside (this will create a firmer product). Lower heat to medium, sautee veggies, stir in Tikka paste and add seiten and tofu back. Cook for 2 to 3 min., stirring occasionally. Next, stir in lemon juice, sea salt, your tomato choice, crushed red pepper to taste, and cook for 3 to 4 more min. Mix together the soy yogurt and the soy creamer in a small bowl. Reduce heat to a simmer and thoroughly stir in the yogurt mixture. Cover and simmer for 5 to 8 min. stirring occasionally.
Over Basmati rice with chopped cilantro. The bread in the picture is homemade wheat pita that was made earlier and simply fried in some margarine to brown and warm. This vegan dish was served with a nice Chardonnay.