Vegan Tikka Masala

 

Serves: 4, approximately 1 cup sauce per serving

 Cook Time: 10 minutes 

Preparation Time: 10 minutes 

Passive Time: 2 hours 

Ingredients:

3 cups coconut milk, divided 

½ cup plain soy yogurt 

½ cup mango, pureed 

1 tablespoon turmeric 

1 tablespoon cumin 

1 tablespoon lime juice 

1 1-lb package extra firm tofu, thoroughly drained and cubed 

1 tablespoon coconut oil 

1 cup onion, diced 

3 cloves garlic, crushed and minced 

2 tablespoons fresh grated ginger

1 thai green chili, minced 

1 teaspoon garam masala 

¼ teaspoon ground cloves 

½ teaspoon cinnamon

1 28-ounce can tomatoes with liquid, chopped 1 tablespoon tomato paste 

1 cup canned chickpeas, rinsed and drained 

¼ cup fresh cilantro, chopped 

4 cups cooked brown rice for serving

Directions:

1.In a bowl, combine 2 cups of coconut milk, the soy yogurt, mango puree, turmeric, cumin and lime juice. 

2.Whisk together until well blended. Add the cubed tofu to the bowl and stir, making sure the tofu is thoroughly coated.

3.Cover and refrigerate for 2 hours.

4.After 2 hours, add the coconut oil to the pressure cooker and select the sauté setting. 

5.Add the onions, garlic, ginger, garam masala, cloves and cinnamon to the cooker and stir. Sauté the mixture for 4-5 minutes, until the onions are tender and fragrant. 

6.Next, add in the tofu (including any remaining marinade), the remaining coconut milk, tomatoes, tomato paste and chickpeas. 

7.Seal the cooker and, using the pressure cook option, cook on high for 5 minutes.

8.Use the quick release option to release the steam from the cooker. 

9.Carefully open the lid and stir in the fresh cilantro. 

10.Serve over hot cooked brown rice. 

Nutritional Information: Calories 471.3, Total Fat 11.7 g, Saturated Fat 6.8 g, Cholesterol 0.0 mg, Total Carbohydrates 80.9 g, Sugars 11.8 g, Dietary Fiber 10.9 g, Sodium 558.3 mg, Potassium 889.4 mg, Protein 14.7 g