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From the recipe creators: "We have been attempting vegan Indian food for years. This dinner was the most authentic we've ever tasted! It was sooooo good!"

INGREDIENTS

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Convert Tikka Masala into a smooth paste by mixing with 4 Tbsp. olive 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 1 Tbsp. olive oil over medium/high heat. Brown the tofu and seitan and set aside (this will create a firmer product). Lower heat to medium and saute vegetables until thawed and softened. Stir in Tikka paste and add seitan/tofu back in. Stir in lemon juice, sea salt, your tomato choice, and crushed red pepper. Cook for 3 to 4 more min. Mix together soy yogurt and soy creamer in a small bowl. Reduce heat to a simmer and stir in the yogurt mixture. Cover and simmer for 5 to 8 min., stirring occasionally.

Serve over Basmati rice and garnish with chopped cilantro. You can make your own naan to go along as well! We liked this recipe for naan from Vegan Richa!

ITEMS IN THIS RECIPE

Tikka Masala

145

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Sel Marin de Guerande Grey Sea Salt

45

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Crushed Red Pepper Flakes

139

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Tomato Powder

153

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