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Vegan tofu tikka masala

Name: Vegan tofu tikka masala
Total time: 1 h 35 min
Ingredients: firm tofu 400g block, drained; naans or rice, to serve; 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; 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

1 hour 35 minutes + Draining + Marinating
serves 4
Easy

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

Published: October 30, 2020 at 2:06 pm

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

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.