Tofu Tikka Masala

This recipe will make 15 cups

Directions:

1. In a mixing bowl, add the cubed tofu and all marinade ingredients and mix well.
2. Cover and refrigerate for at least 3 hours, preferably overnight.
3. Heat a small amount of oil or butter in a large pan over medium-high heat
4. Add diced onions and fresh ginger, along with a pinch of salt. Sauté, stirring frequently, until golden brown (about 5 minutes)
5. Stir in minced garlic and paprika, sautéing for another minute until fragrant
6. In a separate bowl, mix all the remaining  sauce spices, then add them to the pan
7. Pour in tomato passata (or tomato sauce) and water, stirring well
8. Bring the sauce to a simmer and cook on low heat for about 15 minutes
9. After the sauce has simmered, stir in the cream (or oat milk) and sugar; blend for a smoother texture
10. In a separate pan, cook the marinated tofu over high heat until it is slightly browned. Remove from the heat and set aside
11. Add the tofu to the sauce and simmer until the sauce thickens
12. Add the peas and stir until full incorporated
13. Add parchment paper to your trays.  Distribute the masala evenly across the trays
14. Place dividers  (if you choose). We like 10 portions for this recipe 
15. Pre Freeze when possible
16. Freeze dry (my cycle time was 35 hours)
17. Store in jars for short-term use or in mylar bags for long-term storage

Rehydration: 

Add ¾ cup hot water to 2 divider portions or about 1 ½ cups of freeze-dried tikka masala. Stir and cover for about 5 minutes. Enjoy

Nutritional Value Per 1 ½ cup serving pre-freeze-dried without rice

Calories: 160 Protein: 5 g Fat: 4 g Carbohydrates: 25 g Sugar: 9 g Fiber: 1 g

 Cycle times & rehydration for reference only. Your results may vary.