Ingredients
1 block of Firm Tofu
½ cup of light coconut milk
2 tablespoons of Tomato Paste
1 tablespoon of minced ginger
1 tablespoon of minced garlic
4 tablespoons of salt reduced soy sauce
½ cup of corn flour
1 teaspoon of garam masala
1 teaspoon of coriander
1 teaspoon of cumin
1 teaspoon of parsley
1 teaspoon of black pepper
Sea salt to taste
Olive oil
Method
Cook the pasta according to packet instructions.
Preheat the oven to 400 degrees.
Cut the tofu block into cubes, and place it in a zip bag prepared to be mixed together with olive oil, corn flour, salt, pepper, cumin, and soy sauce. Shake the bag with all the ingredients together.
Proceed to place the tofu in a tray and sprinkle extra corn flour for a crunchy texture if necessary.
Bake the tofu for 25-30 minutes.
Heat oil in a pan and add minced garlic and minced ginger.
Proceed to add the tomato paste, and spices (garam masala, cumin, parsley, black pepper, sea salt, and coriander).
Add the coconut milk to the paste and proceed to mix until creamy.
Recipe inspired by Matt Preston