14 oz package extra firm tofu
2 cans diced tomatoes
1/4 cup vegan cream cheese
1/2 tsp + 1 Tbsp + Garam Masala
1/2 tsp + 1 Tbsp Smoked Paprika
1/2 tsp + 2 tsp Cumin powder
1/4 tsp + 1 tsp pink Himalayan salt
1/2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp white vinegar
Serrano pepper, optional to add heat
Drain and Press Tofu. Cut tofu into cubes.
In a blender, purée a 1/2 can of diced tomatoes. Blend in 1/2 tsp garam masala, 1/2 tsp smoked paprika, 1/2 tsp cumin powder, and 1/4 tsp pink salt. Pour mixture over cubed tofu and stir gently until all tofu pieces are covered with sauce. Cover and put in refrigerator for at least 30 minutes. The longer the better. You can leave it in the fridge overnight.
In a saucepan, add the other 1/2 of the first can of diced tomatoes. To a blender, pour in the second full can of diced tomatoes, the vegan cream cheese, and the remaining spices and ingredients. Blend until smooth and creamy and pour into saucepan with the diced other tomatoes.
Cook over medium heat till it starts a rolling boil, stir and turn heat to low and simmer for about 10-20 minutes. Add additional seasonings to your taste preference.
You might want to add more garam masala or smoked paprika. I like it mild, but if you like your masala hotter, add some Serrano pepper.
While the sauce is simmering, in a separate pan, add a small amount of avocado oil and sauté the marinated tofu cubes. Once the tofu edges are slightly browned, carefully add the tofu to the sauce.
Stir tofu and sauce gently to not break the tofu. Heat together for about 10 minutes.
Serve with rice or gluten-free bread.