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4.50 from 104 votes

Low Carb Vegan Tikka Masala

35 minutes
Calories: 270kcal

Ingredients

  • 2 tablespoons coconut oil (or olive oil, whatever floats your boat)
  • 1 can full fat coconut milk
  • 1/2 cup tomato purée
  • 1 package extra firm tofu (or olive oil, whatever floats your boat)
  • 3 cups cauliflower rice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground ginger (or olive oil, whatever floats your boat)
  • salt (to taste)
  • 4 tablespoons spice mix (or olive oil, whatever floats your boat)
  • 1 tablespoon spice mix (or olive oil, whatever floats your boat)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper

Instructions

  • Heat oil in a pan on medium heat.
  • Add in onion, garlic, ginger, spice blend, tomato puree and coconut milk.
  • Stir until completely combined.
  • Add in cubed tofu, cover the pan and simmer for about 10-15 minutes.
  • You want the sauce to have nicely permeated the tofu, and for the tofu to cook.
  • Add in the cauliflower rice and continue cooking until the rice is soft.
  • This time will depend on whether you are using frozen or fresh cauliflower.
  • Fresh takes a little bit longer.
  • Basically, you'll want to check on this every five minutes or so.