Tofu Tikka Masala

5 teaspoons lemon juice

1 teaspoon ginger, grated

2 garlic cloves, crushed

1 gram jalapeno chile, chopped

3 tablespoon cilantro, chopped and divided

1 teaspoon chili powder

Salt to taste

½ pound organic sprouted firm or extra-firm tofu

2 tablespoons vegetable oil or other neutral-tasting oil

½ medium onion, chopped in 1-inch long thin slices

¼ teaspoon turmeric

3 to 4 tablespoons plain or unsweetened dairy-free yogurt

1 cup plain unsweetened soymilk or coconut milk beverage

Chopped cilantro, for garnish

Method:

• In a bowl, mix the lemon juice, ginger, garlic, jalapeno, half of the cilantro, and chilli powder. Season to taste with salt, and stir in the tofu until well-coated. Let marinate for 1 hour.

• Heat the oil in a pan over medium heat and stir in the onions. Cook for 3 to 5 minutes, or until translucent.

• Slowly add the turmeric, yogurt, milk alternative and remaining cilantro to the pain. Stir and cook for a few minutes until sauce thickens.

• Add the tofu mixture into sauce and cook for 5 minutes on medium heat. Adjust seasoning to taste.

• Garnish with fresh cilantro and serve immediately with dairy-free Indian Naan bread or heated rice.