Mushroom and Tofu Tikka Masala with Portobello Mushrooms

Creamy tomato and fragrant tikka masala with portobello mushrooms, crispy tofu and cauliflower rice. A great healthy and vegan alternative to take out!

3 large portobello mushrooms (or 250g other mushrooms)
1 cauliflower
1 tsp cumin seeds
1 block (~225g) extra firm tofu
Fresh coriander
1 tbsp vegan butter
1 red onion
5 cloves of garlic
1 inch ginger
1/2 tbsp brown sugar
1.5 tsp garam masala
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1/2 tsp ground turmeric
3/4 tsp salt
2 tins (800g) chopped tomatoes
3/4 cup (180ml) oat cream

Wash and slice the mushrooms and cook in some oil on medium heat. Cook until they have absorbed the juices and are starting to brown. Turn off the heat and place them in a bowl for later.
Finely chop the onion, garlic and ginger. Melt the butter in a medium sized saucepan over low-medium heat. Add the onion and then the garlic and ginger and let cook for a few minutes.
Next add the sugar, spices and salt. Stir and cook for a minute until fragrant.

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