Ingredients
- firm tofu 400g block, drained
- naans or rice to serve
FOR THE MARINADE
- ginger finely grated to make 1 tbsp
- garlic 2 cloves, crushed
- Alpro Plain Big Pot 200g
- tandoori masala or paprika (not smoked) 2 tsp
- ground cumin 1 tsp
- ground coriander 1 tsp
- garam masala 1 tsp
- ground turmeric 1 tsp
- chilli powder ¼ - ½ tsp
- lemon ½, juiced
FOR THE SAUCE
- vegetable oil 1 tbsp
- onion 1, finely diced
- ground almonds 50g
- garlic 1 clove, crushed
- ground coriander 2 tsp
- paprika 2 tsp
- cumin seeds 2 tsp
- cinnamon stick ½
- ground fenugreek 1 tsp
- chilli powder ½ - 1 tsp
- cardamom pods 2, bruised
- Alpro Almond No Sugars 300ml
- passata 500ml
Method
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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.
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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.
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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.
Nutritional Information
- Kcals 358
- Fat 21g
- Saturates 2g
- Carbs 13g
- Sugars 10g
- Fibre 12g
- Protein 23g
- Salt 1.2g