Vegan Tofu Tikka Masala
Ingredients
- 1 tsp ground coriander
- 6 cloves garlic
- 1 2-inch piece ginger
- 1 1/2 tomatoes
- 1 yellow onion
- 200 grams natural MTOFU
- 50 ml full-fat coconut milk
- 2 tbsp tomato paste
- 1/2 gram vegetable broth
- 1/4 tsp ground cardamom
- 1/4 tsp cayenne
- 1 tsp coconut sugar or brown sugar
- 1 tbsp cornstarch
- 2 tsp garam masala
- 1 1/2 tsp salt
- 1 tsp ground turmeric
- 3 tbsp neutral high-heat vegetable oil
- 1 1/2 tsp cumin seeds
- 240 grams plain vegan yogurt
Preparation
Drain excess liquid from MTOFU package.
Wrap natural MTOFU in several clean towels and place heavy object on top, pressing for 10-15 minutes.
Mix together all of spices and set aside.
In skillet, heat coconut oil over medium heat and add diced onion with pinch of salt.
Cook onion, stirring occasionally, until translucent and starting to lightly brown for about 4-6 minutes.
Add cumin seeds and cook for 60 seconds.
Add garlic and ginger, then stir in spice mixture and cook, stirring constantly, until fragrant for about 45 seconds.
Add bell pepper, nutritional yeast, and tomato paste, and cook for 2 more minutes, stirring frequently.
Add tomatoes and stir well, scraping around bottom of pan, then cook for 3-4 minutes.
Cut natural MTOFU into small cubes and add to sauce.
Add coconut milk, fenugreek leaves if using, white wine vinegar, and coconut sugar, stirring to combine.
Bring mixture to boil and lower heat to simmer.
Cook on low for 1 hour, stirring occasionally.
Remove from heat and season to taste with additional salt and fresh lemon juice.
Serve with steamed basmati rice or naan and garnish with chopped coriander.
Notes
This dish is creamy, plant-based, quick and easy to prepare.
