Vegan Tofu Tikka Masala (Print)
Crispy tofu cubes in a rich, creamy tomato sauce infused with traditional Indian spices - better than takeaway!
# Ingredients:
→ For the tofu
01 -
400 g extra firm tofu, pressed and cut into bite sized pieces
02 -
1 teaspoon vegetable oil
03 -
1 teaspoon garam masala
04 -
¼ teaspoon salt
05 -
¼ teaspoon ground black pepper
→ For the curry sauce
06 -
1 tablespoon vegetable oil
07 -
1 large onion, finely diced
08 -
4 garlic cloves, finely chopped or crushed
09 -
1 tablespoon fresh ginger, grated
10 -
1 teaspoon garam masala
11 -
1 teaspoon chilli powder
12 -
1/2 teaspoon turmeric
13 -
1 tablespoon tomato paste
14 -
400 g can chopped tomatoes
15 -
100 g plant-based yogurt
16 -
100 g coconut cream
17 -
2 tablespoons fresh coriander, chopped
18 -
Salt and pepper to taste
# Directions:
01 -
Preheat the oven to 200°C (400°F) and cover a baking sheet with parchment paper. Add the tofu cubes to a mixing bowl together with the vegetable oil, garam masala, salt and pepper. Toss gently until the tofu is coated evenly. Arrange the tofu bits in a single layer on the prepared baking sheet.
02 -
Bake for 15-20 minutes until crispy, flipping them halfway through.
03 -
Heat the vegetable oil in a large, deep pan and fry the onion for 4-5 minutes over medium heat until softened.
04 -
Stir in the garlic and ginger and continue to cook for another minute until fragrant. Add all the spices and cook for a further minute, stirring almost continuously.
05 -
Stir in the tomato paste and chopped tomatoes and bring to a simmer. Lower the heat and let the sauce bubble for 5 minutes, then stir in the yoghurt and coconut cream.
06 -
Allow the sauce to reach the simmering point again and then stir in the tofu. Stir in the fresh coriander, season to taste, and serve over rice and sprinkled with extra fresh coriander if you like.
# Notes:
01 -
This streamlined version of the popular Indian classic is ready in just 40 minutes and delivers a flavourful and comforting plant-based curry that's better than takeaway.