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