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Vegan tofu tikka masala

Published: October 30, 2020 at 2:06 PM

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Serves 4

Easy

Total time: 1 hr and 35 mins

+ Draining + Marinating

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Recreate the vegan version of this classic takeaway favourite at home, using tofu in place of chicken and almond cream instead of cream

Gluten free

Vegan

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Try this vegan tofu tikka masala, then check out our tofu katsu curry, crispy baked tofu, tofu piccata, yellow curry with tofu, mapo tofu and more tofu recipes.

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal358

• fat21g

• saturates2g

• carbs13g

• sugars10g

• fibre12g

• protein23g

  high

• salt1.2g

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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.

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