Butter Bean and Tofu Tikka Masala
Ingredients
- 1/2 pack of firm tofu, thinly cut into strips
- 1 can butter beans, drained and rinsed
- 4-5 garlic cloves, minced
- 2 inch fresh ginger, grated
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 tsp salt
- sauce:
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 1/2 tsp garam masala
- 1 1/2 tsp cumin
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp chili powder
- 3 oz tomato paste
- 1 tsp salt
- 1 can coconut milk
- water to help thin if needed
- rice:
- 1 1/2 cup rice
- 3 cups water
Preparation
Prepare rice as instructed on packaging.
Preheat oven to 375 degrees and line a baking sheet with parchment. Press tofu liquid out for at least 15 minutes. Cut into thin slabs ~1/4 inch thick. Lay onto the baking sheet in an even layer, and season with salt. Bake for 20-30 minutes until golden brown and dehydrated.
While tofu is baking, whisk together the marinade ingredients in a bowl and add the drained and rinsed butter beans tossing until evenly coated. Let sit for at least 10 minutes.
Begin your sauce. Heat a skillet on medium heat, saute the onion until fragrant, about three minutes. Add in the garlic and ginger, saute for one more minute. Add the spices, garam masala, cumin, turmeric, coriander, and chili powder mix to combine with onion for 30 seconds.
Add your tomato paste, coconut milk, and salt whisk to break up the tomato paste. Simmer 5-10 minutes, add in the tofu and butter beans mixture, allow to simmer for another 10-15 minutes until the sauce thickens.
Serve over rice, with pumpkin seeds, cilantro, and lime juice
