Dinner, Indian Food

One Pan Tikka Masala Tofu And Lentils

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One Pan Tikka Masala Tofu And Lentils

Serves: 4 Cooking Time: 50 minutes

INGREDIENT: 

Sauce (makes 3.5 cups)

  • 2/3 cup raw Cashews *(soaked)
  • 1 15 ounce can Tomato Sauce
  • 1 1/2 cups Water
  • 1 Tbs Curry Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp ground Cumin
  • 2 cloves raw Garlic
  • 1 tsp Sea Salt
  • 1/2 tsp Sucanat (or other sweetener)
  • pinch of Cayenne Pepper (optional)

Lentils (takes 35 min)

  • 1 cup dried Green Lentils
  • 1/2 cup diced yellow Onion
  • 2.5 cups Water

Tofu

  • 1 block Extra Firm Tofu **(pressed)
  • 1 tsp turmeric
  • 1/2 tsp Sea Salt

Served Over

  • 8-10 Yukon Gold Potatoes 

*if you aren’t using a high speed blender we recommend soaking your cashews a minimum of 4 hours or longer until they are soft and swollen, you can boil them for faster results. 

**cut open and drain the water from your tofu, press for 15 min or so using either a tofu press or wrap in a towel with heavy plates on top (YouTube has quick videos) or don’t do this and your tofu will just be softer, no biggie! 

DIRECTIONS:

  1. Preheat oven to 450° and bake potatoes for 30 to 45 minutes. ***alternatively you can cube the gold potatoes, add them in the pan with the lentils and an extra 1/2 cup of water and steam with the lid on. 
  2. Lentils: in your big wide lidded one pan you will be using for this recipe, water saute diced onions until translucent (a few min). Add the water and lentils. Bring to a boil. Cover with lid and simmer on low for 35-40 minutes. 
  3. Tofu: cube the drained and pressed tofu. When the lentils are tender, add the tofu and sprinkle with turmeric and sea salt. 
  4. Sauce: in your blender combine all the sauce ingredients and blend until thick and smooth. Add the sauce to the pan. Stir, turn the heat to low-medium and cover with lid for another 10 minutes until well heated and combined. 
  5. Serve: over baked potatoes, rice, or pasta. Season with Salt to taste. Enjoy! 

2 Responses

  1. I LOVE THIS DISH!! I’ve made it several times now. The best part is that you just throw the tofu in at the end (after pressing) and don’t have to worry about frying it on the stove or baking it in the oven, which I never seem to get right. Flavors are yummy, whole thing is low fat and so protein filled, very filling and tangy and just delicious!

    1. I’m so happy to hear how much you enjoy this recipe. Thank you for sharing the love

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