Pescatarian Vegan Tofu Tikka
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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 ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp garam masala
- ½ tsp salt
For the tikka sauce
- 2 tbsp neutral oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp garam masala
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14 oz) crushed tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp sugar
- salt, to taste
For serving
- cooked basmati rice, for serving
- fresh cilantro, roughly chopped (optional)
Instructions
- 1
Drain the tofu and press it firmly between two clean kitchen towels or paper towels, placing a heavy skillet or cutting board on top, for at least 30 minutes until most of the moisture is expelled. Cut the pressed tofu into 1.5-inch cubes.
- 2
In a large bowl, whisk together the dairy free yogurt, 1 tbsp neutral oil, lemon juice, cumin, coriander, smoked paprika, turmeric, garam masala, and salt for the marinade. Add the tofu cubes and toss gently until every piece is evenly coated. Let marinate for at least 15 minutes at room temperature while you prepare the sauce.
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