Tofu Tikka Masala

5/5

Do you 

❤️

 Indian Recipes? Thanks to katie who’s husband made her this dish tonight!

📣

ZERO weight watchers points! 

📣

You need to love spice for this one!

Ingredients

  • * 1 block about 14 oz extra-firm tofu, pressed and cut into cubes
  • * 1 very large sweet onion finely chopped
  • * 3-5 small-medium tomatoes on the vine finely chopped (1.5-2 cups)
  • * 1.5 tablespoon jarred minced garlic
  • * 1.5 tablespoon ginger paste
  • * 1.5 teaspoon turmeric powder
  • * 1.5 teaspoon cumin powder
  • * 1.5 teaspoon coriander powder
  • * 2 teaspoon garam masala
  • * 1 teaspoon red chili powder adjust to taste
  • * 1/2 teaspoon smoked paprika
  • * olive oil spray
  • * Salt to taste 1 teaspoon
  • * cilantro chopped for garnish
  • * 1/2 cup non-fat plain Greek yogurt
  • * 1 packet Splenda

Instructions

  1. For the Tofu Tikka Masala:
  2. Heat the olive oil spray in a large non-stick pan over medium heat.
  3. Add the jarred minced garlic and ginger paste to the pan and sauté until they start to brown.
  4. Add the finely chopped sweet onion to the pan and sauté until it turns golden brown. This process may take around 10-15 minutes. Be patient as this step helps build flavor. Add small amounts of water or chicken broth if needed to continue the process.
  5. Add the finely chopped tomatoes and cook them down until they are softened and start to blend with the onions. This might take another 10-15 minutes. Add small amounts of water or chicken broth if needed to continue the process.
  6. Add all the spices (turmeric, cumin, coriander, garam masala, red chili powder, Splenda, and smoked paprika) and salt to the pan, stir well to combine and cook for a few minutes until the spices are well incorporated.
  7. Add the tofu cubes to the pan and gently stir until all the tofu pieces are coated with the spice mixture. Cook for another 10-15 minutes stirring occasionally. Add small amounts of water or chicken broth if needed to continue the process.
  8. Turn off the heat and let the mixture cool a bit before adding the non-fat Greek yogurt. Stir well to combine.
  9. Garnish with fresh chopped cilantro
  10. We had this over fresh cauliflower rice (sautéed in water). But you could definitely do it over spaghetti squash or mixed with Nasoya Shirataki Pasta Zero Noodles (drain and rinse these noodles well – then cut them in half if you do).

source:www.thestatenislandfamily.com

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