2 teaspoons garam masala
4 (21 ounce) cans chopped tomatoes
1/2 cup black salted water
1 bunch cilantro, divided
1 onion, diced
1 medium tomato, finely diced
8 teaspoons tomato paste
2 tablespoons olive oil
2 cloves garlic, crushed, divided
Preheat oven to 350 F (175 C). Spread 2 teaspoons garam masala spread on a cookie sheet. Sprinkle tomatoes evenly over skin, and spritz with 2 teaspoons tomato paste.
Bake in preheated oven, for about 5 minutes, or until cheese is bubbly and cheese is slightly browned.
Remove from oven, mix 1/2 cup cooking liquid with tomato paste; pour into tomato packages. Pour salt evenly over mushrooms, and slam tofu against cheese.
In a small bowl, heat 1/3 of tomato paste with 3 tablespoons olive oil; stir garlic bit. 'll make sure melted and fragrant, then sprinkle with 1/3 of the topping that you mean for mushrooms.