Vegan tofu tikka masala
- Preparation and cooking time
- Total time
- + Draining + Marinating
- Easy
- Serves 4
Ingredients
- 400g block firm tofu, drained
- naans or rice, to serve
FOR THE MARINADE
- finely grated to make 1 tbsp ginger
- 2 cloves garlic, crushed
- 200g almond cream
- 2 tsp tandoori masala or paprika (not smoked)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground turmeric
- ¼ - ½ tsp chilli powder
- ½ lemon, juiced
FOR THE SAUCE
- 1 tbsp vegetable oil
- 1 onion, finely diced
- 50g ground almonds
- 1 clove garlic, crushed
- 2 tsp ground coriander
- 2 tsp paprika
- 2 tsp cumin seeds
- ½ cinnamon stick
- 1 tsp ground fenugreek
- ½ - 1 tsp chilli powder
- 2 cardamom pods, bruised
- 300ml almond milk
- 500ml passata
Method
- STEP 1
Cut the drained tofu into 2cm chunks, put in a single layer between a couple of sheets of kitchen paper, and weigh down with a heavy chopping board. Leave to drain for about 30 minutes.
- STEP 2
Stir the marinade ingredients plus ½ tsp fine salt together in a bowl. Stir through the pressed tofu gently, making sure not to break up the cubes, then cover and chill for at least 1 hour to marinate.
- STEP 3
To make the sauce, heat the oil in a deep frying pan and fry the onion for 15 minutes until very soft and starting to turn lightly golden.
- STEP 4
Sprinkle the ground almonds into the onions and stir for a few minutes until the almonds start to absorb some of the moisture and turn a deeper colour. Stir in the garlic and spices, then fry for a minute more until fragrant.
- STEP 5
Add the Alpro Almond Unsweetened, stir well, then add passata. Bubble for 20-25 minutes until thickened and saucy. Taste, adding more seasoning if you like (such as salt, pepper, chilli powder or a pinch of sugar). At this stage, you can cover and chill the sauce for up to three days. Blend the sauce for a creamier masala and reheat with a splash more almond drink or water if you need to loosen the sauce.
- STEP 6
Heat the grill to high. Transfer the tofu pieces to a foil-lined tray, keeping any excess marinade in the bowl. Grill for 8-10 minutes, turning every few minutes until golden, crisp and staring to char at the edges.
- STEP 7
Stir the charred tofu through the sauce, along with the reserved yogurt marinade. Stir gently and simmer for 4-5 minutes until thick and creamy, then serve with naans or rice.
