Good Lifestyle

Do you have trouble finding easy and healthy recipes for yourSnap? If you want to add more meals to your rotation, but does not know where to start, we have covered you. This Tofu Tikka vegetarian tofu recipe is exactly what you need to get out of your dinner rut.

And if you have heard that the tofu is boring or simple, this recipe ofLighter Instant Instant Snapshot Recipes Book By Jeffrey Eisner, it's sure to prove you wrong. With garlic, the Garam Masala, cumin, turmeric, etc. This meal bursts flavor. But the best part could be that thanks to the instantaneous pot, it cook.

Once you tried this recipe, checkLighter Instant Instant Snapshot Recipes BookOn April 13, 2021, for more delicious comfortable food recipes using an instantaneous pot.

Nutrition:230 calories, 15.2 g of grease, 165 mg of sodium, 15.4 g carbohydrates (3.4 g of fibers, 8.5 g of sugar), 10.4 g protein protein

Serves 6

You will need

1/4 cup of refined coconut oil or extra virgin olive oil
2 (14-16 ounces) extra-farm tofu packages (REMARK: It must be extra to hold its shape), drained and cut into 1/2 inch cubes, divided
1 medium yellow onion, diced
3 garlic cloves, minced or pressed
1 (13,5-ounce) Can Non-sweet light coconut milk (Note: Shake the box to make sure that coconut milk is slim like water, not thick and lumpy.)
1 cup of canned crushed tomatoes not added with salt
2 c. Garam Masala, divided
3 c. Seasoned salt tea, divided
2 cuxte de cumin on the ground, divided
1/2 CSV terrestrial curcuma, divided
1/2 cup of fresh coriander chopped in a loose way, more for the packing (optional)
1 bay sheet
1/2 cup of yogurt 2% Greek (bought in store or house)
1 (8 ounces) can a tomato sauce added without salt (not the same as the pasta sauce)
1 tablespoon of monks fruit sweetener or pure maple syrup
1/2 c. TSP Cayenne Pepper (Optional)

How to do it

1. Add Instant Pot Oil, press Sauté and adjust it to the more or high setting. After 3 minutes of heating, add half of the tofu and gently jumped for 5 to 10 minutes, until the tofu is very slightly brown. Add the onion and garlic and blow up for 3 minutes.
2. Add coconut milk, crushed tomatoes, 1 tablespoon of Garam Masala, 1 seasoned salt teaspoon, 1 teaspoon of the cumin, 1/4 teaspoon of curcuma and cilantro (if you use). Mix until well combined, degreased the bottom of the pot to make sure it's free and clear from any golden bits. Top with the bay sheet.
3. Secure the lid, move the valve to the sealing position, press Keep Return / Cancel, and then press manual cooking or pressure on high pressure for 2 minutes. Fast release when finished and remove the leaf from the bay.
4. Add the remaining tofu, yogurt, tomato sauce, sweetener or maple syrup, remaining 1 tablespoon of Garam Masala, remaining 2 teaspoons seasoned salt, 1 cumin teaspoon, Remaining 1/4 Curcuma and Cayenne teaspoon (if you use). Get out until well combined, then let stand for 5 minutes to thicken slightly.
5. Serve surmounted by additional cilantro, if desired.

JEFF TIPS: If you have time (maybe while preparing other ingredients), I suggest you put pressure on your tofu so that it remains firm and absorb even more of the delicious sauce. Before cutting tofu deactivating, line a border plate bordered with some paper towels and place Tofu bricks on top. Then place a strong wooden cutting board (or something else with a substantial weight, like a stove plus some tomato cans) on the top. Clear for 10-15 minutes, until most of the humidity be tofu compressed.

The reason we add tofu before cooking pressure and some after the texture, you get the best of both worlds with a tofu that is both softer and slightly more Chewier.

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