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Tofu Tikka Masala with Mushroom and Spinach
THE VEGAN HOUSEHOLD29Ingredients
2Hours
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Ingredients
US|METRIC
2 SERVINGS
- 2 firm tofu (packs, I used tofoo)
- 3 inches ginger (piece, chopped)
- 6 cloves garlic (large, peeled)
- 3 Tbsp. lemon juice
- 1/2 Tbsp. curry powder
- 1/2 Tbsp. Garam Masala
- 150 mL yoghurt (vegan plain)
- 50 mL vegetable oil
- 2 Tbsp. vegetable oil
- 1 inch ginger (peeled and finely grated)
- 3 cloves garlic (peeled and finely grated)
- 2 Tbsp. mustard seeds
- 2 onions (large, chopped)
- 1/2 tsp. sea salt
- 1 tsp. agave nectar
- 400 grams mushrooms (roughly chopped)
- 15 grams dried shiitake mushrooms (soaking in)
- 200 mL vegetable stock
- 400 grams chopped tomatoes (1 tin)
- 1 Tbsp. curry powder
- 1/2 tsp. turmeric
- 1/2 tsp. pepper
- 100 mL water
- 200 grams baby spinach leaves
- vodka (Splash of, optional)
- 1 tsp. Garam Masala
- 1 pinch methi leaves (optional)
- fresh chili (or dried, to your desired heat)
- 1 bunch fresh coriander (finely chopped.)
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