Indian food really makes me happy, especially tikka masala. The scent of the various spices all mixed together are almost hypnotic.

Ingredients for Marinade:
1 package extra firm tofu
1 large red bell pepper, cubed
3/4 cup unsweetened soy milk like Silk
2 tsp Garam Masala
1/2 tsp ground red chili
1/2 tsp turmeric powder
2 tsp lemon juice
1 tsp fenugreek powder
1 tsp vegetable oil
optional salt per taste

Make Marinade:
Chop tofu and pepper up into 1″ pieces. Mix all spices together in a large bowl or container with unsweetened soy milk. Add tofu and pepper and let marinate for about 20 minutes. After has marinated, brown it in a skillet on medium heat until peppers are soft and all liquid has evaporated.

While you are browning the tofu and peppers…make the sauce so they are ready to add to it.

Sauce Ingredients:
3 medium tomatoes
1/2 medium yellow onion
1/2 cup unsweetened soy milk
1 tsp cumin
1 bay leaf
1/2 tsp ground ginger
1 tsp coriander
1 tsp fenugreek
1 tsp vegetable oil

Make Sauce:
Puree the tomato, onion and spices in a blender until smooth. Don’t add the bay leaf to the blender! Set aside pureed tomato and onion. Heat vegetable oil in a medium skillet. Add bay leaf, cumin and garlic when the oil is hot. Now, add the pureed tomato and onion mixture. Stew on medium high heat (let it get bubbly) for about 10 or so minutes. Make sure the tomatoes start to cook down and stop tasting “raw.” Add the browned tofu and peppers and stew another 10 minutes on medium heat. Add more fenugreek to your liking. Serve with Roti Bread.