Tofu Tikka Masala

• Drain excess liquid from the tofu package. 
• Wrap tofu in several clean towels and place heavy objects on top, pressing for 10-15 minutes.
• Mix all of the spices and set aside. 
• In a skillet, heat coconut oil over medium heat and add diced onion with a pinch of salt. 
• Cook onion, stirring occasionally, until translucent and starting to lightly brown (about 4-6 minutes).
• Add cumin seeds and cook for 60 seconds. 
• Add garlic and ginger, then stir in the spice mixture and cook, stirring constantly, until fragrant (about 45 seconds).
• Add bell pepper, nutritional yeast, and tomato paste, and cook for 2 more minutes, stirring frequently. 
• Add tomatoes and stir well, scraping around the bottom of the pan, then cook for 3-4 minutes. 
• Cut pressed tofu into small cubes and add to sauce. 
• Add coconut milk, fenugreek leaves (if using), white wine vinegar, and coconut sugar, stirring to combine.  
• Bring mixture to a boil and lower heat to simmer. 
• Cook on low for 1 hour, stirring occasionally.  
• Remove from heat and season to taste with additional salt and fresh lemon juice.
• Serve with steamed basmati rice or naan and garnish with chopped cilantro.

BON APPÉTIT!