Ingredients

• 1 medium onion, finely chopped
• 2 tbsp ginger, grated
• 4 cloves garlic, minced
• 2 tablespoons oil (coconut or vegetable)
• 1 cup low sodium vegetable broth
• 6 oz tomato paste – 1 small can
• 8 oz tomato sauce – 1 small can
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 3/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground fennel
• 1/8 teaspoon cayenne pepper (adjust to taste)
• 3 bay leaves
• Salt to taste
• cilantro – garnish

Protein

• 2 cups of tofu, previously frozen and thawed, then cubed – light sear before adding to sauce. You do NOT have to use previously frozen tofu if you like a softer style tofu.

Optional Ingredients

• 1/2 tsp tamarind paste – OPTIONAL; in sauce
• coconut cream or vegan plain yogurt – OPTIONAL; in sauce or as topping

Instructions

Preparing the Tofu

1. Press the Tofu: After thawing the frozen tofu, press it to remove excess water. This can be done by placing it between paper towels and placing a weight on top for about 15-20 minutes.
2. Cube the Tofu: Cut the pressed tofu into bite-sized cubes.
3. Sear Tofu: Heat some oil in a pan and lightly sear the tofu until slightly browned and then set aside.

Making the Sauce

1. Sauté the Onions: Heat the oil in a large pan over medium heat. Add the chopped onions and sauté until they become translucent.
2. Add Garlic and Ginger: Add the minced garlic and grated ginger to the pan and sauté for another 1 minute, until fragrant.
3. Incorporate Spices: Reduce heat to low. Add the ground coriander, garam, paprika, cayenne pepper, cumin, cardamom, turmeric, ground fennel, and bay leaves. Stir well to coat the onions, garlic, and ginger with the spices.
4. Add Tomato Paste and Tomato Sauce : Mix in the tomato paste and the tomato sauce and cook for 1 minute, stirring constantly to prevent sticking.
5. Add Low Sodium Vegetable Broth: Pour in the broth, stirring to combine. Bring the mixture to a simmer. Reduce to your preference.

Cooking the Tofu

1. Add the Tofu: Add the cubed tofu and stir gently to coat the tofu with the sauce.
2. Season: Add salt to taste. Let the mixture low simmer for about 10 minutes, allowing the flavors to meld together.

Final Touches

1. OPTIONAL Add Tamarind Paste: Stir in the tamarind paste for a tangy depth of flavor.
2. Coconut Cream or Coconut Milk is another OPTIONAL add in that can be stirred in during simmering.
3. Adjust Consistency: If the sauce is too thick, add a bit more water until the desired consistency is reached. If it’s too thin, let it simmer a bit longer to thicken.

Serving Suggestions

• Garnish: Garnish with fresh cilantro and a squeeze of lemon juice for balaced acidity.
• With Rice: Serve the Trader Joes Vegan Tikka Masala recipe over steamed basmati rice or your favorite grain.
• With Naan: Pair it with warm naan or flatbread to soak up the delicious sauce. Trader Joe’s has yummy naan in the frozen isle.
• OPTIONAL Yogurt: Add vegan or Greek yogurt on top when serving.