Tofu tikka masala_Alpro

Tofu tikka masala

  • 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

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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.

Check out more takeaway favourites here

Crispy Fried Cabbage Recipe

Nutritional Information

  • Kcals 358
  • Fat 21g
  • Saturates 2g
  • Carbs 13g
  • Sugars 10g
  • Fibre 12g
  • Protein 23g
  • Salt 1.2g
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