Well, I have been craving Indian food, not store bought, but home made. 
So, I cooked up a bag of rice. 

Then, https://www.cookclickndevour.com/vegan-tofu-tikka-masala/?fbclid=IwY2xjawNp5ohleHRuA2FlbQIxMABicmlkETFNcU10N2h6Q2hZdGJ3MDJ0AR6YQNs2y6UHMHd4dutdgQUey6pJ19NsmnuO74fsYL_nieRMsbhEv8vvEdXwsg_aem_0JduQlqMfkQFNpByYDeEfA

https://www.indianhealthyrecipes.com/masoor-dal-recipe/

So I made Tofu Tikka Masala and Masoor dal. I was ready to do vegetable korma,

https://www.100daysofrealfood.com/vegetable-korma/

but had a Halloween emergency so skipped that.

I really enjoyed the meal. I served it with brown rice and fresh garlic naan,

Vegan Tofu Tikka Masala

Servings 3

1 CUP = 250 ml

For the tofu marinade

• 200 grams firm tofu pressed and cut into cubes
• 3 tablespoons cashew yogurt ( I used yogurt and then added cashews)
• 1 teaspoon garam masala powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly minced ginger
• 2 cloves garlic minced

For the tikka masala sauce

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 2 green chilies chopped
• 2 teaspoons ginger garlic paste or freshly minced ginger and garlic
• 3/4 cup diced onion 
• 3/4 cup diced bell pepper
• 2 cups tomatoes I used canned
• 1 tablespoon tomato paste optional (I didn't add)
• 1 teaspoon red chili powder
• 2 teaspoons garam masala powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon curry powder 
• 15 cashew nuts ground to smooth paste with warm water
• 1 cup thick coconut milk
• salt to taste
• 2 teaspoons kasuri methi (I didnt have it)

Instructions

 

To make tofu tikka

• Press tofu for 20 minutes using  heavy objects. Cut the tofu into  cubes.
• Add 3 tablespoons cashew yogurt in a large bowl. Next add  garam masala powder, red chili powder, turmeric powder, cumin powder, minced ginger and garlic and salt.
• Add the tofu pieces.
• Mix well. Refrigerate the marinated tofu for 60 minutes or even overnight.
• To make the tofu tikka heat 2 tablespoons oil in a heavy pan or skillet.
• Place the marinated tofu pieces in the hot oil.
• Cook for 5-6 minutes in medium heat or until the tofu chars well. Remove to a plate lined with parchment paper.

Tikka masala sauce

• Heat oil in a large pan. Add the cumin seeds, minced fresh ginger garlic, finely chopped green chilies. Saute for one minute on medium.
• Add diced onions and bell pepper. Saute for a minute.
• Now add the tomato puree. Mix well.
• Add the red chilli powder, turmeric powder, garam masala powder, curry powder, coriander powder. Saute well and cook for 4-5 minutes.
• Add 1 cup water, mix and simmer for a minute. Next add the cashew paste and coconut milk. Add salt to taste. Simmer the tikka masala sauce for 3-4 minutes.
• Add the fried tofu tikka. Mix well and simmer for a minute.
• Finally add the kasuri methi and mix well and remove from flame. Serve the tofu tikka masala warm with rice or roti.

Notes

Use firm or extra firm tofu for best results. 

You can add 1 tablespoon oil in the marinade if you like. I did like

You can double the recipe.
I will come back with the dal recipe. It came out much hotter than expected and less creamy. It tasted amazing though.