Vegan Tofu Tikka Masala BOSHTV

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