5 Tbsp Tikka Masala
5 Tbsp Extra Virgin Olive Oil
4 Tbsp Water
1-1/2 tsp agave nectar or honey (tho’ honey is technically not vegan)
3-1/2 Tbsp Tomato Powder
8 oz water
1/2 lb firm tofu, cubed
1/2 lb seitan, cut into bite-sized pieces
1 Cup fresh green pepper
1 Cup frozen vegetables (peas, corn and carrots)
1 Tbsp lemon juice
1-1/2 tsp Sea Salt
1 tsp Crushed Red Pepper
1/2 Cup soy creamer or coconut cream
1/2 Cup soy yogurt
In a small bowl, make a paste by whisking together the Tikka Masala with 4 Tbsp water, and 4 Tbsp oil. Set aside. In another small bowl, whisk together the agave nectar or honey, tomato powder, and water. Set aside.
In a large skillet, heat remaining oil over medium heat. Brown the cubed tofu and seitan on all sides. Remove ingredients from the pan and set aside, then add the green pepper and frozen vegetables to the pan. Cook until the frozen vegetables are thawed, but are still tender.
Add the browned tofu, seitan, along with the Tikka Masala Paste, to the vegetable mixture. Stir in lemon juice, agave/tomato mixture, and crushed red pepper. Cook for 3-4 minutes, gently tossing periodically so that everything in the pan is coated in the sauce.
Combine creamer and yogurt in a small bowl. Reduce the burner under the vegetable pan to a low heat, and stir in the creamer mixture. Cover pan, and simmer 5-8 minutes to let sauce permeate the tofu and seitan. You may want to stir it a few times to prevent it from sticking.
Serve over rice or pita!
Since the Tikka Masala contains dairy, it is not vegan.