Tofu Tikka Masala (Print Version)
# Ingredients:
→ Tofu preparation
01 -
1 teaspoon vegetable oil
02 -
400 g extra firm tofu, cut into small bites after pressing
03 -
¼ teaspoon salt
04 -
1 teaspoon garam masala
05 -
¼ teaspoon black pepper, ground
→ Curry base
06 -
1 large onion, diced finely
07 -
1 tablespoon vegetable oil
08 -
4 garlic cloves, chopped up small or crushed
09 -
1 tablespoon grated fresh ginger
10 -
1 teaspoon garam masala
11 -
1/2 teaspoon turmeric
12 -
1 teaspoon chilli powder
13 -
1 tablespoon tomato concentrate
14 -
A 400 g can of diced tomatoes
15 -
100 g coconut cream
16 -
100 g plant-based yogurt
17 -
Salt and pepper for seasoning
18 -
2 tablespoons chopped, fresh coriander
# Instructions:
01 -
Turn the oven up to 200°C (400°F) and line a baking tray with parchment paper. Mix the tofu with the oil, garam masala, salt, and pepper in a bowl until it's all coated well. Spread the tofu on the baking tray in a single layer.
02 -
Let the tofu cook for about 15-20 minutes in the oven, flipping halfway through so it crisps up evenly.
03 -
Warm the vegetable oil in a deep pan over medium heat and cook the onion until it softens, around 4-5 minutes.
04 -
Mix in the ginger and garlic and let them cook for about a minute. Sprinkle in the spices, stirring often, and let them cook for another minute until they smell amazing.
05 -
Combine the tomato concentrate and diced tomatoes, letting them simmer gently. Turn the heat lower and bubble it for 5 minutes, then mix in the coconut cream and yogurt.
06 -
Let the sauce warm through again and stir in the tofu. Toss in the coriander, season it as needed, and serve it over rice. Toss more coriander on top if you'd like.
# Notes:
01 -
This easy-to-make take on a beloved Indian dish is flavor-packed, plant-based, and ready in 40 minutes. It's tastier than ordering out!