Vegetarian Masala Recipe

Vegan Tikka Masala with Soy Curls My Darling Vegan

WEBFeb 19, 2020 · Marinate the soy curls for 10 minutes. Meanwhile, make rice. Bring 2 cups of water to boil. Add rice, cover, and reduce heat to a …

1. Begin by making the cashew cream. In a high-powered blender, such as a Vitamix, combine all the ingredients for the cashew cream, placing the water at the bottom. Blend on high until completely smooth. Set aside.
2. Combine the ingredients for the Masala Soy Curls except for the cooking oil- you will use that to sauté the soy curls later. Marinate the soy curls for 10 minutes.
3. Meanwhile, make rice. Bring 2 cups of water to boil. Add rice, cover, and reduce heat to a simmer. Simmer for 20 minutes until all the water has evaporated and the rice is fully cooked. When the rice is done, stir in 1 tablespoon minced cilantro and set aside.
4. Add two tablespoons of cooking oil to a large soup pot over medium heat. Strain the soy curls, reserving the marinade, and add them to the pot to sauté. Sauté for about 5 minutes until they begin to brown on all sides. Add the marinade and bring to a heavy simmer. Simmer until all the marinade has evaporated. Transfer the soy curls to a plate and return the pot to the stovetop.

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Vegan Tikka Masala Nora Cooks

WEBJan 27, 2020 · Saute the onion for 3-4 minutes, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato sauce …

1. Press the tofu: Wrap the blocks of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes. (You can skip this step if you get the super firm variety)
2. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
3. Slice the tofu into about 6 slices (see photos in post above for reference). Now, rip each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but ripping gives the tofu a great "chicken-style" texture for this dish.
4. Add the tofu pieces to a large ziplock bag, along with the olive oil, cornstarch and salt. Close the bag, and shake gently to coat. Arrange the tofu evenly on the prepared pan, and bake for 25-30 minutes, until golden and crispy.

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