Tandoori Tikka Masala with Tofu and Chickpeas
Ingredients
- 1/2 onion, chopped
- 1 vine tomato, chopped⠀
- 1/4 tsp fenugreek/cumin seeds⠀
- 1/2 tsp turmeric ⠀
- 50 g vegan butter⠀
- 2 tbsp coconut cream (you can buy this or scoop it out the top of coconut milk cans)⠀
- 3 tbsp chopped tomatoes⠀
- 1 heaped tsp light brown muscovado sugar (or other type)⠀
- 250 ml soy yogurt⠀
- 2 level tbsp @eastendfoodsuk tandoori masala spice mix (you can find this in the supermarkets, usually on the world food aisle)⠀
- 200g firm tofu, chopped into bitesize pieces ⠀
- 150g chickpeas ⠀
Preparation
Fry off the onion, vine tomato and fenugreek seeds in a little oil low-medium heat
Meanwhile, mix the yoghurt with the tandoori spice mix in a bowl
Combine well then mix in chopped tofu
Leave to one side
Add the turmeric, vegan butter, coconut cream, chopped tomatoes and light brown sugar to the pan
Combine well until butter is melted
Then transfer pan ingredients to a blender and blitz until its smooth
Put your rice onto cook
Using the same pan, pour in your yogurt marinade and tofu, and fry for few minutes
Then pour in your blended sauce and chickpeas
Stir and allow to simmer for 10 minutes until chickpeas have softened
Taste, and add a little salt and chilli powder for taste and spice if you wish (optional)
Serve with rice, vegan naan and your choice of toppings