Vegan Tikka Masala
Ingredients
Tofu Marinade
-
½
cup
plain coconut yogurt alternative
-
4
cloves
garlic, minced
-
1
inch piece
fresh ginger, grated
-
2
teaspoons
garam masala
-
1
14-ounce block
extra firm tofu, drained, pressed, and chopped into 1-inch pieces
Sauce
-
3
tablespoons
grapeseed oil
-
½
cup
diced onion
-
2
medium
carrots, diced
-
4
cups
cauliflower florets
-
4
cloves
garlic, minced
-
1
inch piece
ginger, grated
-
1
28-ounce can
crushed tomatoes
-
2
teaspoons
garam masala
-
1
teaspoon
salt
-
1
teaspoon
ground cumin
-
1
teaspoon
ground coriander
-
1
teaspoon
smoked paprika
-
1
teaspoon
ground turmeric
-
½
teaspoon
cayenne pepper
-
½
cup
full fat canned coconut milk
Optional for Serving
-
to taste
chopped fresh cilantro
-
to serve
cooked brown basmati rice
Instructions
- Prepare the tofu marinade by mixing coconut yogurt, garlic, ginger, and garam masala in a bowl, then add the tofu and let it marinate.
- For the sauce, heat oil in a skillet, add onion and carrots, and cook until translucent.
- Add cauliflower and cook until crisp-tender, then stir in garlic and ginger.
- Mix in crushed tomatoes and spices, simmer until thickened.
- Blend half of the sauce until smooth, then return it to the skillet.
- Add marinated tofu and cook until warmed through, then stir in coconut milk.
- Serve with cooked rice and garnish with cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
422
Total fat
25.9g
Total carbohydrates
32.3g
Total protein
16.8g
Sodium
989.2mg
Cholesterol
0mg
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