The other day, we were in the mood for a vegetarian meal, and we had a block of tofu and some bell peppers in the fridge. So, we decided to take the basic concept of Tikka Masala and give it a facelift! Pursuant to that end, we augmented the tomato paste with our own bell pepper paste, and we swapped out the cream for coconut milk. The result was a slightly sweeter and earthier curry that we’re happy to report worked out very well!
We served our entree over some cumin and cinnamon seasoned white rice (just added the seasonings to it as it cooked). However, if you’re looking for other pairings, try our Baked Vegetable Samosas or Spinach and Garlic Naan.
Time: 60 Minutes
- 1 Block Firm Tofu
- 2 Bell Peppers. We used one orange and one yellow…red would also work, but green probably not.
- 3 oz Tomato Paste
- 1 Can Coconut Milk
- Ground Turmeric
- Ground Cumin
- Ground Cloves
- Ground Cinnamon
- Dried Cilantro
- Mustard Powder
- Preheat your oven to 400 degrees F.
- Slice your peppers, wrap them tightly in foil, and roast in the oven for about 30 minutes. Then, remove, and let cool.
- As your peppers cook, remove your tofu from its packaging, and wrap it in paper towels to remove excess moisture. You may have to do this a few times.
- Cut your tofu into cubes, dice your onion, and slice your mushrooms.
- When your peppers are roasted, puree them in a blender/food processor/Ninja, and pour that liquid into a saucepan. Add in your seasonings, and simmer to thicken into a paste.
- As your peppers enter phase two of their transformation, melt some butter in a large pan, and then add your onions and more seasonings. Sautee until they become opaque.
- Add in your mushrooms and tofu, and cook until your mushrooms soften.
- Add and stir in your peas. Then, scoop in your tomato paste and pepper paste, and stir that to combine as well.
- Lastly, stir in your coconut milk, and bring everything to a simmer.
- Once all of your ingredients are nicely combined, and your sauce reduces to your desired thickness level, you’re done!
- Plate, devour, and enjoy!