Recipes

Preheat oven to 400°F. Prepare a baking sheet with parchment paper.

Cut tofu into 6 slices, then break into bite-size pieces and place in a bowl. Add 1 tablespoon olive oil, cornstarch and ¼ teaspoon salt. Toss until coated, then place on baking sheet. Bake 25-30 minutes, until golden brown.

Meanwhile, in a large skillet over medium-high heat, add remaining 2 tablespoons olive oil. Add onion and cook until softened. Add garlic and ginger; cook until fragrant.

Stir in remaining 1 teaspoon salt, garam masala, cumin, turmeric, coriander, cayenne pepper, tomato sauce and coconut milk. Stir until smooth. Cook about 10 minutes.

Add tofu to sauce and stir until coated.

Serve over rice and top with fresh cilantro. Refrigerate leftovers.

Ingredients

Directions

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