Tofu Tikka Masala with Curried Brown Rice

Ingredients for Tofu Tikka Masala:

1 can diced spicy tomatoes

1 can tomato paste

1 pkg extra firm tofu

1/2 medium onion, chopped

1 tsp curry*

1tsp cilantro

½ tsp pepper

½ tsp sea salt

¼ cup of coconut milk (more for desire)

1 tablespoon olive oil

*Using my homemade curry blend. Store brand curry works well too.

You can check out the recipe for homemade curry powder on this site.

Ingredients for the Curried Brown Rice:

3 cups of water

1 ½ cups of brown rice (I like sprouted brown rice.)

1 tablespoon of Parsley

½ teaspoon of Cilantro

½ teaspoon of Turmeric

½ teaspoon of Basil

½ teaspoon of Oregano

½ teaspoon of sea salt

2 pinches of ground black pepper

Directions:

Rice: Prepare your rice first as it will need to sit, which it can do while you prepare the tikka masala. Place the water and all spices in a large pot to boil. Once boiling, add rice and stir to mix the spices into the rice. Return to boiling and continue boiling for 10 mins. Remove from heat and let sit while the rice absorbs the last of the water. Make sure to stir it occasionally to insure the spices evenly distribute through the rice.

Tikka Masala: In a skillet over medium heat, saute chopped onions, pepper and salt together until the onions turn clear. Add both the diced tomatoes and the tomato paste. Slowly pour in coconut milk, adding a little at a time. (You are welcome to use another 1/8 cup of coconut if you prefer a creamier texture.) Now add all the spices and simmer while you dice your tofu into ½ cubes. For the last step, fold in the cubed tofu and allow to sit in the pan, off the heat, for about 5 minutes while the tofu absorbs the flavors.

Serve with slices of lime for a zesty snap!