Directions
This dish is a reimagining of chicken tikka masala, whose origins are contested between India and Great Britain. It is quite spicy and has intense flavors, but it’s delicious and this lovely Tofu tikka masala is a vegetarian alternative.
A single plate of tofu tikka masala with brown basmati rice is served with a tomato-based gravy and is abundant in fragrant spices. The meal is accompanied by brown basmati rice.
The completion of it requires a few steps, but the end product is such a delicious dish that you will look forward to cooking it a great number of times in the future.
The tofu is first roasted in the oven before being marinated in yogurt and a mixture of spices, then cooked in a tomato sauce that is also seasoned and enhanced with vegetable cream.
The next step is cooking the tofu in the tomato sauce. For those who have a passion for the exotic spices and flavors of the Far East, this dish is an absolute must-try.
Prep: 10 minutes
Cooking: 75 minutes
Ingredients
Marinade
- 800 grams of tofu
- 400 ml of vegan yoghurt
- 15 grams of garam masala
- 10 grams of paprika
- 10 grams of ground ginger
- 15 grams of cumin
- 25 grams of garlic powder
- 5 grams chili powder
- salt and pepper
Sauce
- 630 grams of tomatoes-pelati or pulp
- 450 g of brown basmati rice
- 200 ml of coconut milk
- 2 onions
- 5 clove of garlic
- 10 grams of teaspoon of turmeric
- 10 grams of garam masala
- 10 grams of paprika
- 25 grams of fresh ground ginger
Servings: 8
Let’s marinate the tofu
Place the vegan yogurt in a bowl and then stir in all of the spices that will be used to make the marinade.
These spices include garam masala, paprika, ginger, cumin, garlic, chili pepper, and a pinch each of salt and pepper.
First, using a spoon, thoroughly combine all of the ingredients, and then add the tofu, which should be chopped into fairly large chunks.
After ensuring that every tofu cube has a thorough coating of the marinade, cover the bowl with plastic wrap, and place it in the refrigerator for the night.
Let’s toast the tofu in the oven
Tofu cubes should be threaded onto soaked wooden skewers before any excess marinade is trimmed off (but keeping it aside for later).
Arrange the skewers on a baking sheet in such a way that they rest on the borders of the pan. This will keep the tofu cubes floating in the air, which will ensure that they roast evenly on all sides. Bake for ten minutes in a stationary oven at a temperature of 200 degrees Celsius.
Let’s get started on the sauce, shall we?
A clove of garlic that has been sliced in half should be fried in a big pan with a small amount of oil until it is golden brown.
After the onion has been roughly chopped, add it to the pan along with the rest of the spices, which include turmeric, paprika, garam masala, and ginger powder.
In addition to this, sprinkle some salt over the onion, and continue cooking it until it is tender. Cook the tomato pulp, along with a cup of water, salt, and pepper for fifteen minutes while maintaining a low heat.
Prepare some brown basmati rice
In a strainer with a very fine mesh and running water, give the brown basmati rice a thorough washing. Place it in a saucepan and then cover it with water that is twice as much as the volume of the pot.
Bring to a boil, then sprinkle with a little bit of salt, cover with the lid, and turn the heat down to a low setting. Cook the rice for thirty minutes, or until it has completely absorbed the water, whichever comes first.
After turning off the heat and letting it sit for a few minutes while covered, you should next use a wooden fork to fluff it up.
Putting the finishing touches on the tofu tikka masala.
Remove the garlic from the tomato, add the tofu cubes that have been removed from the wooden skewers, and then add the yogurt marinade.
Continue cooking for another 10 minutes, watching carefully to ensure that the sauce does not get too dry; if it does, add a small bit of boiling water.
To finish, stir in the rice cream, return the pan to the heat for a few more minutes, and then serve the dish alongside brown basmati rice while it is still very hot.
