Keto Tofu Tikka Masala

Tikka masala craves cream and spice—but traditional recipes hide 15g+ carbs in cashew paste and sugar. This version swaps cashews for firm tofu (baked to golden firmness) and uses coconut cream as the silky base, keeping net carbs under 8g per serving. The secret is pressing your tofu aggressively and roasting it first: this creates a slight skin that absorbs the spices and holds its texture in the sauce. Many skip that step and end up with mushy cubes.

Use full-fat coconut cream (the can separates—that's fine; stir it in). If you have access to kasuri methi (dried fenugreek leaves), crumble a small handful into the sauce in the last minute for an authentic depth that store-bought tikka powder can't quite match. The lemon juice at the end is non-negotiable; it lifts the heaviness of the cream and sharpens the spices.

Make this ahead up to the point of adding spinach, then reheat gently and fold in fresh spinach just before serving—it keeps the leaves from turning to mush. Pairs brilliantly with cauliflower rice or thin-sliced zucchini noodles. Leftovers are even better the next day.