Tofu Cauliflower Tikka Masala

Updated at: Wed, 16 Aug 2023 23:49:08 GMT

Step 1

Marinate the tofu: Drain the tofu and cut into 4 slabs. Place the tofu on a cutting board lined with paper towels. Place more paper towels on top of the tofu and weight them down with a few heavy cookbooks or a heavy skillet filled with a few cans of beans. Let sit for at 30 minutes, changing the paper towels in between to drain all of the moisture. (This is a good time to start soaking the cashews for the Cashew Cream; recipe follows.)

Step 2

Cut the pressed tofu into cubes. Remove the coconut milk from the refrigerator, scoop out ⅓ cup coconut cream from the top, and reserve the remaining coconut milk for the tikka masala. Place the coconut cream in a wide shallow bowl or pie plate and whisk in the cumin, garam masala, turmeric, chile powder, and salt until smooth. Stir in the pressed tofu cubes and gently mix with a rubber spatula until all of the tofu is coated with the marinade. Refrigerate while you make the tikka masala.

Step 3

Make the tikka masala: Select the Sauté setting on the Instant Pot and after a few minutes, add the oil followed by the cumin seeds. Fry the seeds, stirring occasionally, until lightly toasted and aromatic, about 1 minute. Add the onion, garlic, ginger and serrano and cook, stirring frequently to avoid burning, until the onions have softened, about 3 minutes.

Step 4

Add the garam masala, paprika, coriander, turmeric, chile powder, 1¼ teaspoons kosher salt, and black pepper and cook for 30 seconds, stirring frequently to avoid burning. Select the Cancel setting.

Step 5

Pour in 1 cup water to deglaze the pan, using a wooden spatula or spoon to pick up any browned bits on the bottom of the pot. Add the reserved canned coconut milk, tomatoes, and coconut sugar. Stir to combine. Top with the cauliflower florets and spread the marinated tofu on top of the cauliflower, but do not stir (you want the tofu to sit on top of everything).

Step 6

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 3 minutes. (This is a good time to finish preparing the Cashew Cream.)

Step 7

Once the 3-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.

Step 8

Open the pot, add the tomato sauce and cashew cream, and stir to incorporate. Select the Sauté setting, bring to a boil, and cook until the sauce has thickened and evenly warmed throughout, 2 to 3 minutes.

Step 9

Taste for seasonings and stir in the lemon juice and cilantro and serve with white basmati rice and/or naan.

Step 10

For the Cashew Cream

Step 11

Place the cashews in a heatproof bowl and cover with boiling water. Soak for at least 20 minutes, then drain.

Step 12

Transfer the soaked cashews to a high-powered blender or food processor, along with the almond milk, lemon juice, and kosher salt. Process until smooth and thick, 2 to 3 minutes.

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