Tofu Tikka Masala

I loved chicken tikka masala when I was a meat eater. It didn't dawn on me to attempt to veganize this dish until I saw a suggested recipe on the Gardein website for using their chick'n in a masala sauce. This is adapted and turned out deliciously well.

Serve over some rice -jasmine or basmati would be nice. Naan too (without ghee, of course!)

Marinade for tofu
1 package firm or extra firm tofu, drained and pressed
1 cup plain coconut
 yogurt (you can also use plain soy yogurt)

2 tablespoons lemon juice
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons minced ginger

1 tablespoon Earth Balance butter
2 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon garam masala
1/2 teaspoon salt
1 8 ounce can tomato sauce
1 cup coconut milk
1/4 cup frozen peas

Drain and cut up tofu to bite size chunks and set aside.   In a medium bowl or dish, combine the marinade ingredients. Gently add the tofu and turn so each side is coated. Set aside and marinate for around an hour.

About thirty minutes or so into the marinading, start preparing the sauce by melting the Earth Balance on medium heat.
Add garlic and cook for 1 minute.

Stir in coriander, cumin, paprika, garam masala and tomato sauce and simmer for 15 minutes.

Add peas and stir in coconut milk. Simmer on low heat, stirring often. Season with salt and pepper if needed.

Pre-heat the broiler to high, and spray two baking sheets with olive oil spray (use foil to make cleanup faster).

Broil the tofu for about seven minutes, and then turn and broil for 4-5 minutes more. Be sure to stay near your oven at this point as things can start to burn very fast.

Remove tofu from the oven, and add to the simmering sauce. Simmer for an additional 5 minutes. Serve on top of rice