Savor the vibrant and aromatic essence of a classic Tikka Masala with a vegan twist. Using tofu instead of traditional chicken, this dish delivers a substantial, protein-filled meal that’s bound to please both vegans and non-vegans.
AuthorMarvelDifficultyIntermediateIn a large skillet or pan, heat the oil over medium heat. Add the tofu cubes and fry until they are golden on all sides. Remove and set aside.
In the same skillet, add a bit more oil if needed and sauté the onions until translucent.
Add the garlic and ginger, sautéing for another 2 minutes until aromatic. Stir in the tomato paste, ensuring the onions are well-coated.
Pour in the crushed tomatoes, followed by the coconut or almond milk. Mix well.
Add the garam masala, turmeric, cumin, paprika, cayenne pepper, and salt. Stir and let it simmer for about 10 minutes.
Return the fried tofu cubes to the skillet, ensuring they are well-coated with the masala sauce. Let it simmer for another 10 minutes.
Check for seasoning and adjust if necessary. Serve hot, garnished with fresh cilantro. Ideal with basmati rice or naan bread.
Helpful Hints & Recommendations:
Tofu: Ensure you press the tofu adequately to eliminate extra moisture. This step is pivotal for enhanced flavor absorption and a more robust texture.
Heat: Modify the cayenne pepper to align with your heat tolerance. If spicy isn't your style, feel free to skip it.
Creaminess: Desire a silkier consistency? Introduce a touch of vegan yogurt or cashew cream to the masala mix.
Storing Solutions: This meal remains fresh in the fridge for around 4 days. Interestingly, its taste often deepens and improves with time, making leftovers a treat.
Pairing: Complement your Tofu Tikka Masala with vegan cucumber raita and a squeeze of fresh lemon for a harmonious meal experience.
Ingredients
Directions
In a large skillet or pan, heat the oil over medium heat. Add the tofu cubes and fry until they are golden on all sides. Remove and set aside.
In the same skillet, add a bit more oil if needed and sauté the onions until translucent.
Add the garlic and ginger, sautéing for another 2 minutes until aromatic. Stir in the tomato paste, ensuring the onions are well-coated.
Pour in the crushed tomatoes, followed by the coconut or almond milk. Mix well.
Add the garam masala, turmeric, cumin, paprika, cayenne pepper, and salt. Stir and let it simmer for about 10 minutes.
Return the fried tofu cubes to the skillet, ensuring they are well-coated with the masala sauce. Let it simmer for another 10 minutes.
Check for seasoning and adjust if necessary. Serve hot, garnished with fresh cilantro. Ideal with basmati rice or naan bread.