Vegan Tandoori Tikka Masala with Tofu and Chickpeas
Ingredients
- 1/2 onion
- 1 vine tomato
- 1/4 tsp fenugreek or cumin seeds
- 1/2 tsp turmeric
- 50 g vegan butter
- 2 tbsp coconut cream
- 3 tbsp tomatoes
- 1 heaped tsp light brown sugar
- 250 ml soy yogurt
- 2 tbsp Tandoori Masala spice mix
- 200g firm tofu
- 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.