Tofu Tikka Masala

1 block (14 oz) firm tofu, pressed and cubed

2 tbsp olive oil or coconut oil

1 onion, finely diced

3 garlic cloves, minced

1-inch ginger, grated

2 tbsp tomato paste

1 can (14 oz) crushed tomatoes

1 cup coconut milk or almond milk

2 tsp garam masala

1 tsp turmeric

1 tsp cumin

1 tsp paprika

½ tsp cayenne pepper (adjust to taste)

Salt to taste

Fresh cilantro for garnish

In a large skillet or pan, heat the oil over medium heat. Add the tofu cubes and fry until they are golden on all sides. Remove and set aside.

In the same skillet, add a bit more oil if needed and sauté the onions until translucent.

Add the garlic and ginger, sautéing for another 2 minutes until aromatic. Stir in the tomato paste, ensuring the onions are well-coated.

Pour in the crushed tomatoes, followed by the coconut or almond milk. Mix well.

Add the garam masala, turmeric, cumin, paprika, cayenne pepper, and salt. Stir and let it simmer for about 10 minutes.

Return the fried tofu cubes to the skillet, ensuring they are well-coated with the masala sauce. Let it simmer for another 10 minutes.

Check for seasoning and adjust if necessary. Serve hot, garnished with fresh cilantro. Ideal with basmati rice or naan bread.