Tofu Tikka Masala (Vegan, Gluten Free, Keto, Low Carb)

Delicious. I used mixed mushrooms and added broccoli too.

Pretty good, needs salt and pepper Easy enough I may make again, but not my favorite.

Surprisingly good! I couldn't find any plain vegan yoghurt, so I had to use one with vanilla in it, and it still tasted great! Maybe a bit more spices next time.

Really good! Cant find any vegan plain greek yogurt so i used the kite hill plain yogurt and that worked well. I'd personally prefer crispy tofu with this and I think using rehydrated dried mushrooms would add an extra depth of flavor to this. Will definitely make this again!

Accidentally misread the amount of coconut milk and tomatoes so it was soupier than should have been. Still good though! Made some rice with it.

INSTRUCTIONS   In a large pot, heat sunflower oil and sauté the onion, garlic, and mushroom for 8 minutes on low heat. Add the turmeric, cumin, and garam masala to the veggies and saute for a few more minutes. In a blender add the coconut milk, canned tomatoes, bell pepper, yogurt, and combine until smooth. Add the sauce from the blender to the pot along with the tofu.  Simmer for 15 minutes. 5 minutes before serving add the spinach and cilantro to the pot and cover. Add Black pepper and cayenne pepper if desired, and serve over basmati rice!

Tasted a bit blander than I would've liked, might be something I did though

I didn't have any tofu so I used jackfruit. It was really tasty! Definitely will be making again. It was so easy to!

So good! My first experience with an Indian recipe and FAR easier than expected. This will be a go-to for me here on in.

Very yummy. The tofu reminds me of paneer and just goes perfectly with the sauce. I like to serve with white rice and roasted veggies.