Vegan Tofu Tikka Masala

Nika’s PickTOFU+46g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

tofu

• 400 g firm tofu
• 100 g coconut yogurt (or plant-based sour cream)
• 3 cloves garlic
• 20 g fresh ginger
• 2 tbsp lemon juice
• 1 tbsp canola oil
• 1 tsp turmeric
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp nutmeg
• 1/2 tsp ground cardamom
• 1 pinch ground cinnamon

sauce

• 2 tbsp canola oil
• 20 g vegan butter
• 200 g onion
• 20 g fresh ginger
• 15 g garlic
• 20 g tomato paste (concentrated)
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp chili flakes
• 1 tsp salt
• 400 g canned tomatoes (canned, peeled)
• 150 g coconut yogurt (or plant-based sour cream)
• 50 g coconut milk (canned)

garnish

• 1 lemon
• 1 handful fresh coriander
• 200 g basmati rice

Contains: soy

How to make it

1. Pat the tofu dry and remove any excess moisture. For firm tofu, I recommend weighing it down or using a tofu press for about 15–30 minutes to remove excess liquid and help it absorb the marinade better. Extra-firm tofu contains less water, so it usually doesn’t need pressing for as long—or at all. Then tear the tofu into irregular pieces about 2 cm in size.

Nutrition