Vegan Tofu Tikka Masala
IndianMainshigh proteinvideospicedcreamycomfort foodmake ahead
Nika’s PickTOFU+46g protein
Recipe by Nikoleta · @surovadcerka
Tikka and masala are two separate jobs, and doing them separately is what makes this work. The tikka is tofu in a thick coconut-yogurt marinade — turmeric, paprika, cumin, coriander, cardamom, cinnamon, nutmeg — roasted at 200 °C for thirty to forty minutes until the edges catch and crisp while the inside stays soft. The masala is built in a pot: onion cooked slowly for a full eight to ten minutes, then ginger, garlic, tomato paste and garam masala, then tomatoes and coconut.
Press the tofu first, and marinate it as long as you can — an hour works, overnight is noticeably better.
Two servings and 46 g of protein, which is more than the dish it's imitating. Serve with basmati and plenty of fresh coriander.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
tofu
- 400 g firm white tofu
tofu marinade
- 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 cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp ground cardamom
- 1 pinch cinnamon
sauce
- 2 tbsp canola oil
- 20 g plant-based butter
- 200 g yellow onion
- 20 g fresh ginger
- 15 g garlic
- 20 g tomato paste concentrate
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp ground coriander
- 1/4 tsp chili flakes
- 1 tsp salt
- 400 g canned peeled tomatoes
- 150 g coconut yogurt or plant-based sour cream
- 50 g canned coconut milk
garnish
- 1 fresh lemon
- 1 handful fresh cilantro
- 200 g basmati rice
Contains: soy
How to make it
Nutrition
1285Calories
46 gProtein
134 gCarbs
65 gFat
13 gFiber
per serving
