Easy Vegetarian Dinner: Indian Tofu and Veggie Masala

Indian Cuisine is actually very easy, fast, AND affordable to make! All it takes is one trip to your local health food store, Indian store, or even buy the spices online. It cost me about $30 to get all of my spices AND legumes, rices, and veggies to get started. I love how I can whip up an exotic tasting dish that is so inexpensive and easy! This dish can be easily converted to vegan as well.

Ingredients

Macro:
1 container Firm/Extra Firm Tofu
1 can Peas (lower sodium if you can find it)
1 can Diced Tomatoes (no salt added)
.75 can Coconut Milk
1 cup diced Paneer Whole Cheese (optional, you can sub mozzerella too)
1 Whole Onion, chopped
3 Cloves Garlic, chopped
2 Tbsp Olive Oil (or any type of oil you prefer)

Spices:
*Note: I always go easy on the spices because you can always add more! A lot of Indian recipes call for tons of spice which can be overkill. Start with my recommendations first and add to your liking.
1 Tbsp Tandoori Masala
1 Tbsp Ground Cumin
.5 Tsp Red Pepper Flakes
Salt to Taste

Heat up olive oil to a low/medium heat and add garlic, onion, and tofu. Cover and simmer for 5-10 minutes, or until browned.

Add coconut milk, tomatoes, and spices and bring to low simmer.

Then add peas and carrots. Simmer for 25 minutes covered, stir occasionally.

Take off heat and then add cheese and let sit for a couple of more minutes.

Serve over basmati or jasmine white rice and garnish with cucumber if you like.

Happy cooking!