VEGAN TIKKA MASALA

1. Preheat the oven to 400°F. Cut the tofu into bite-sized pieces and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Bake for 20-25 minutes, flipping halfway through, until lightly browned and crispy.

2. Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for an additional minute.

3. Add the tomato paste, crushed tomatoes, coconut milk, garam masala, turmeric, smoked paprika, cumin, and coriander. Stir to combine and bring to a simmer. Let the sauce simmer for about 15-20 minutes, or until it has thickened slightly.

4. Add the roasted tofu to the sauce and simmer for an additional 5-10 minutes, or until the tofu is heated through and the sauce has thickened to your desired consistency. Season with salt and pepper to taste.

5. While the tikka masala is simmering, rinse the rice in a fine mesh strainer and add it to a pot with the water and salt. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender.

6. Serve the tikka masala over the rice, garnished with chopped fresh cilantro.

NOTES:

• If you don't have garam masala, you can use a mixture of ground cinnamon, cardamom, and cloves instead.

• For a spicier tikka masala, add a pinch of cayenne pepper or red pepper flakes to the sauce.

• You can also use chickpeas or vegetables, such as cauliflower or bell peppers, in place of the tofu.