30-MINUTE TOFU TIKKA MASALA

We've been in Sedona, AZ for over four months, now. What was supposed to be a quick weekend trip turned into an almost permanent quarantine home.

While I am absolutely in love with Los Angeles and enjoy living there, Sedona is, in my opinion, an infinitely better place to be cooped up. In Los Angeles, we have a small apartment, with a roommate and no outdoor space. In Sedona, my boyfriend and I have a whole house with a backyard to ourselves.

I find myself outside having a cup of coffee nearly everyday listening to the birds and staring at the trees. Needless to say, we are grateful to be here even though the circumstances are sad.

The one thing though, is there is very little Indian food options and after months without our favorite Indian take-out in LA, the cravings were REAL. So I decided it was time to make some, and this recipe was born.

The curry itself takes around 30 minutes to make which is awesome. I just threw some rice on the stove to cook while I made the rest and it was all done around the same time. I quickly tossed some mixed greens with some fresh pesto I made the day before and it was an ideal Buddha bowl.

It's spiced just right and bursting with flavor!

MAKE IT:

CURRY PASTE 1 medium yellow onion, quartered 1 shallot, halved 5 large cloves fresh garlic 2- 1-inch pieces of fresh ginger 2 tbsp Garam masala 2 tsp ground turmeric 2 tsp salt 1 tsp crushed red pepper 1 lemon zest & juice

TOFU & MUSHROOMS 1 tbsp coconut oil 2 cups sliced cremini mushrooms 1-15ox can of full fat coconut milk or cream 20 oz extra firm tofu, cubed (from two bricks) 1-6oz can tomato paste 1/2 cup vegan plain Greek yogurt 1/4 cup chopped basil, cilantro or green onion 3 cups cooked rice

DIRECTIONS:

To make the curry paste combine the onion, shallot, garlic, ginger, Garam masala, turmeric, salt, red pepper, lemon zest and juice in a blender. Blend until thick paste forms.

To make the tofu & shrooms, in a large wide brim skillet, heat coconut oil over medium-high, once hot, add in the mushrooms. Cook for 3 mins, toss & cook another 3 mins. Next add in 1/4-1/2 cup curry paste, (more if you want stronger flavor), coconut milk, tomato paste & mix well to combine.

Then add in the tofu, bring to a boil, cover & lower to a simmer. Let cook for 15-20 minutes, stirring occasionally. Then remove from the heat and stir in the yogurt. Taste and adjust any seasoning or add more curry paste if desired. Top with basil, cilantro or green onion.

Serve with cooked rice & mixed greens on the side of desired.

For more recipes like this, check out my cookbook Vegan Buddha Bowls where ever books are sold.