Tofu Tikka Masala
Ingredients
Tikka Masala
- 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
- Tofu Recipe (from above)
Tofu Nuggets (optional)
- 2 blocks tofu, pressed and torn into chunks (1 block = 450g)
- 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
Preparation
For Tofu Nuggets: Preheat the oven to 400F. In a bowl, whisk together all the ingredients except tofu. Add tofu chunks and carefully toss together using a spatula. Place the pieces on a lined baking sheet and bake for 15 minutes. Flip the pieces and bake for an additional 10 minutes. Set aside.
For Tikka Masala: Start by sautéing the diced onion in a pan over medium heat with a pinch of salt. Cook until translucent. Add minced garlic and grated ginger, and sauté until fragrant.
Add a splash of coconut milk or oil to the pan. Add ground cumin, garam masala, chili powder, coriander, cardamom, and cayenne pepper (optional). Sauté until fragrant.
Add crushed tomatoes, water, and sugar to the pan. Bring to a low simmer, cover with a lid, and cook for 10 minutes.
Stir in coconut milk and then fold in the roasted tofu chunks. Cook for an additional 5 minutes.
Serve the Tofu Tikka Masala with basmati rice.
