Vegan Tofu Tikka Masala
Ingredients
Tofu marinade
- 2 blocks tofu (450g each)
- 1/2 cup plain dairy-free yogurt
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp coriander
- Juice of 1 lemon
- 2 tbsp soy sauce
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced
Tikka masala sauce
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tsp ground cumin
- 1 1/2 tsp garam masala
- 1 tsp chili powder
- 2 tsp coriander
- 1/4 tsp cardamom
- 1/4 tsp cayenne pepper (optional)
- 1 15 oz can crushed tomatoes
- 1 cup water
- 1 15 oz can full fat coconut milk
- 1 tbsp sugar
Preparation
Press the tofu to remove excess water, then tear into chunks.
Preheat oven to 400°F.
In a bowl, add all marinade ingredients except tofu and whisk together to combine.
Add tofu chunks and carefully toss together using a spatula.
Place tofu pieces on a lined baking sheet and bake for 15 minutes.
Flip the pieces and bake for an additional 10 minutes, then set aside.
Sauce
Sauté diced onion in a pan over medium heat with a pinch of salt until translucent.
Add minced garlic and grated ginger and sauté until fragrant.
Add a splash of coconut milk or oil and then add cumin, garam masala, chili powder, coriander, cardamom, and cayenne pepper (if using); sauté until fragrant.
Add crushed tomatoes, water, and sugar. Bring to a low simmer, cover with a lid, and cook for 10 minutes.
Stir in the remaining coconut milk and then fold in the roasted tofu chunks.
Cook for an additional 5 minutes and then serve with basmati rice.
