Red Meat Allergy Friendly Vegan Tofu Tikka Masala
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Learn more →Ingredients
4 servings
For the tofu marinade
- 1 block (14 oz) extra-firm tofu
- ½ cup dairy free yogurt
- 1 tbsp neutral oil
- 1 tbsp fresh lemon juice
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp salt
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For the masala sauce
- 2 tbsp neutral oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 can (28 oz) crushed tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp sugar
- salt and pepper, to taste
For serving
- cooked basmati rice, for serving
- fresh cilantro, roughly chopped (optional)
Instructions
- 1
Press the tofu block between two clean kitchen towels or paper towels, weighted with a heavy pan, for 20–30 minutes until noticeably drier. Cut into 1-inch cubes.
- 2
In a large bowl, whisk together the dairy free yogurt, 1 tbsp neutral oil, lemon juice, 1 tsp garam masala, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp smoked paprika, and 1/2 tsp salt. Add the tofu cubes and toss gently until evenly coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
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