Tofu and Chickpea Tikka Masala

Ingredients

• 10 oz extra-firm tofu
• 1 cup canned chickpeas, drained
• 1 cup canned crushed tomatoes
• 1/2 cup light coconut milk
• 1.5 cups cooked basmati rice
• 1 small yellow onion
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tbsp grated fresh ginger
• 3 cloves garlic
• 1.5 tbsp neutral oil
• 2 tbsp fresh cilantro

Instructions

1. Press the tofu briefly under a towel, then cube it. Heat 1 tbsp oil in a skillet over medium-high and sear the cubes 6-7 minutes, turning, until golden on several sides; set aside.
2. Add the remaining oil and the diced onion to the pan and cook 3-4 minutes until soft. Stir in the garlic, ginger, garam masala and cumin and cook 1 minute until intensely fragrant.
3. Pour in the crushed tomatoes and simmer 4 minutes until darkened and thick, then stir in the coconut milk for a glossy, brick-orange sauce.
4. Return the tofu and add the chickpeas; simmer 3-4 minutes until everything is hot and the sauce coats the back of a spoon. Season with salt.
5. Spoon over the warm basmati rice and scatter with torn cilantro.

Nutrition (per serving)

Calories

700

Protein

33 g

Fat

26 g

Carbs

80 g