Tofu Tikka Masala
- Simple
- 1:45 h
- 26 ingredients
Ready to spice up your weeknight dinners? Look no further than this BOSH! Tofu Tikka Masala. Not only is it a vegan twist on a classic Indian dish, but it's also packed with bold flavours and easy to make. Marinated tofu, aromatic spices, and creamy sauce come together in a deliciously satisfying dish that will have your taste buds dancing.
Serves: 4
Ingredients
For the base
- 2 block of firm tofu
- 1 tsp ground turmeric
- 2 tsp ground paprika
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 300g plant-based yoghurt
- 2 tbsp mango chutney
- pinch of chilli
- pinch of salt
For the sauce
- 50g cashews
- 100ml plant-based cream
- 3 tbsp plant-based butter
- 1 onion
- 3 garlic cloves
- 1 tsp cumin seeds
- 1 tsp paprika
- 1 tsp mustard seeds
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 x 400g can Polpa chopped tomatoes
- 1 tbsp rose harissa paste
- Juice of 1 lime
- 1 tbsp soft brown sugar
- Salt and pepper
To serve
- cooked rice
- handful of fresh coriander
- plant-based yoghurt
- pinch of chilli flakes
Before you start
Large bowl | Power blender | Baking tray | Non-stick baking paper
Step 1
Make the marinade
- In a large bowl, mix together the turmeric, paprika, ginger paste, garlic paste, yoghurt, chutney, a pinch of chilli and a pinch of salt until it comes together.
- Cut the tofu into bite-sized chunks and mix through the sauce.
- Leave to marinate for at least 1 hour.
Ingredients
- 2 block of firm tofu
- 1 tsp ground turmeric
- 2 tsp ground paprika
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 300g plant-based yoghurt
- 2 tbsp mango chutney
- pinch of chilli
- pinch of salt
Step 2
Once the tofu has marinated, roast the tofu
- Preheat the oven to 190ºC, fan setting.
- Line the roasting tray with non-stick baking paper.
- Add the marinated tofu to the tray and put it in the oven for 30 minutes until lightly crisp and starting to colour.
Step 3
Meanwhile, start the base the base
- Place the cashews and cream into a powerful blender and blend until smooth and creamy.
- Peel and dice the onion and garlic.
- Place a large pan over a medium heat and add the butter.
- Once melted, add the chopped onions, garlic and a pinch of salt.
- Mix well and cook for 5 minutes, or until soft.
- Once soft, add the cumin seeds, paprika, mustard seeds and cinnamon, mix well and cook for 2-3 minutes until the seeds begin to pop.
- At this point, mix through the chopped tomatoes, cashew blended sauce, harissa, lime juice and brown sugar.
- Stir everything together leave to simmer on low until the tofu is cooked.
Ingredients
- 50g cashews
- 100ml plant-based cream
- 3 tbsp plant-based butter
- 1 onion
- 3 garlic cloves
- 1 tsp cumin seeds
- 1 tsp paprika
- 1 tsp mustard seeds
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 x 400g can Polpa chopped tomatoes
- 1 tbsp rose harissa paste
- Juice of 1 lime
- 1 tbsp soft brown sugar
- Salt and pepper
Step 4
Add the tofu to the sauce
- Once the tofu is done, spoon it into the mixture and mix well until nicely coated.
- Add any remaining marinade with 1 tsp of turmeric, 150ml water and a very generous pinch of salt.
- Increase the heat to medium and cook for a further 5 minutes until the sauce is thickened and silky.
Step 5
Time to serve
- Serve the tofu tikka masala in the pan with some yoghurt spooned over the top.
- Garnish with some fresh coriander and a pinch of chilli flakes.
- Serve immediately with a side of rice and the leftover marinade served in a bowl.
Ingredients
- cooked rice
- handful of fresh coriander
- plant-based yoghurt
- pinch of chilli flakes