Tofu Tikka Masala
Tofu cubes simmered in a creamy and flavourful tomato and coconut milk sauce
Servings: 4
Calories: 358kcal
Ingredients
- 1 pkg extra firm tofu cut into ½ inch cubes
- 2 Tablespoons olive oil
- 1 onion finely diced
- 2 cloves garlic crushed
- 2 teaspoon fresh ginger
- 1.5 teaspoon garam masala
- 1 teaspoon cumin
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon sweet smoked paprika
- 1⁄2 teaspoon cayenne
- 1 can coconut milk
- 1 cup tomato passata
Instructions
- Heat the oil in a large non stick skillet over medium low heat and then fry the onions until they have softened.
- Add the garlic and ginger, then saute for a minute before adding the garam masala, cumin, turmeric, coriander powder, sweet paprika and cayenne. Stir to coat the onions and let the spices cook for a minute or two.
- Add the tomato puree and salt and mix everything together well. Allow the sauce to cook for 10-15 minutes or until the tomato sauce reduces and thickens into a bit of a paste.
- Stir in the coconut milk and add the tofu.
- Bring the pan to a boil, then reduce it to low and allow the curry to simmer for another 10 minutes or so for the flavours to blend.
- Serve over basmati rice.
Notes
*** caloric information is for the curry only
This vegan adaptation was inspired by Cafe Delites chicken tikka masala.
Nutrition
Calories: 358kcal | Carbohydrates: 15g | Protein: 11g | Fat: 31g | Saturated Fat: 20g | Sodium: 96mg | Potassium: 725mg | Fiber: 3g | Sugar: 5g | Vitamin A: 553IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 6mg