Easy tofu masala My super easy version of a tasty curry. (I used baking soda in …
🌱Easy tofu masala 🌱My super easy version of a tasty curry. (I used baking soda in this recipe to remove the acidity from the tomatoes instead of adding more maple to do this. I thought it worked well.) 😋 🌱Recipe (oil-free option too): 🔸Soak 1 cup cashews in hot water for 1 hour. 🔸Press and drain 1-14oz block extra-firm tofu. Cut into approximately 3/4-inch cubes (or into approximately 1/4-inch thin triangles) and bake on lined sheet at 400F until lightly golden but not crispy, about 10-12 minutes. 🔸Blend soaked cashews until smooth, adding unsweetened non-dairy milk little by little as needed (oat is best) until smooth. 🔸Blend 3 large roughly chopped tomatoes. 🔸Grind with pestle and mortar or blend in small food chopper with a little water: 1-inch sliced ginger, 4 minced garlic cloves, 1-2 minced green chili.🔸Sauté 1 diced onion in a little neutral flavored oil (or water) and cook until golden brown. Add 1-1/2 tbsp garlic/ginger/chili mixture and cook another minute. (Do not burn.) 🔸Add 3/4 tsp hot red chili powder (not Mexican chili) and cook another 30 seconds. 🔸Add blended tomatoes and simmer until thickens.🔸Add 1/4 cup cashew cream and simmer a few more minutes while stirring. 🔸Add 1/4 tsp baking soda and stir to incorporate until bubbles disappear. 🔸Add 2 tbsp tomato paste, 1 tsp Garam Masala, 1 tbsp maple syrup and mix well. 🔸Add some more cashew cream (as much as desired to taste). Cook another couple minutes. 🔸Stir in tofu and simmer another few minutes, adding water as needed until reaches desired consistency. 🔸Serve with chopped fresh cilantro. Adjust salt, maple syrup and cashew cream to taste.