Richly spiced and tasty, this is the vegan version of the famous, classic Indian dish - Tikka Masala. Made with crispy tofu, hearty and loaded with protein, naturally gluten free.
INGREDIENTS ------------------
Serves 2
Crispy Tofu:
250 g extra firm tofu, drained and pressed
1 tsp salt
1 tbsp neutral high heat oil [grapeseed, sunflower, etc]
soy mixture: 2 tbsp light soy sauce, 1 tbsp water, 1 tsp rice vinegar, 1 tsp maple syrup
Tikka Masala:
2 tbsp neutral high heat oil [grapeseed, sunflower, etc]
1 tsp whole cumin seeds [sub. ground cumin]
1 yellow onion, diced
6 garlic cloves, minced
5 cm piece of fresh ginger, finely grated
2 tbsp tomato puree
4 tsp garam masala
1 tbsp ground coriander
1 tsp ground turmeric
1/2 - 1 tsp sriracha or cayenne pepper
1 tsp sugar substitute i.e. erythritol, xylitol or brown sugar
1 1/2 cup passata
1 can full fat coconut milk
1 tbsp unrefined salt
[optional] handful cashews, chopped
garnish: fresh herbs, vegan yogurt, lime wedges
METHOD ------------------
Drain and pat dry tofu. Wrap it in a clean dish towel or several sheets of paper towel, press something heavy on top of the tofu and let sit for at least 30 minutes to remove excess water. Change paper towel half way through.
Dice tofu into cubes.
Heat 1 tbsp of oil in a large skillet over medium heat, add tofu and pour in the soy mixture. Cook until crispy on all sides [ca. 15 min] and set aside.
In the large pot, heat cooking oil over medium heat. Add cumin and toast for 1-2 minutes, until fragrant.
Add onion with a pinch of salt and sauté until it's softened. Add garlic and ginger and sauté for ca. 5 minutes.
Add tomato puree, garam masala, coriander, turmeric, sriracha/cayenne, sugar substitute [or sugar] and cook for 2 minutes stirring constantly.
Add tomato passata, coconut milk and stir well. Season with salt. Simmer over medium-low heat for 20 minutes to reduce/thicken, stirring frequently.
Add tofu and cashews, if using.
Garnish with fresh cilantro & lime wedges. Serve over basmati rice or with naan bread. Enjoy!
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