Alternatively, whole grain rice or quinoa would provide healthier options. Add water, if needed. Drain on paper towels. Add the tofu to marinade and coat evenly. Tikka Masala Paste – I use Patak’s tikka masala paste (not an ad) this is the best for flavour. It’s usually garnished with cilantro and a little bit of cream. Add the sauce and simmer for 3 minutes. Onion, garlic, ginger – one white onion, 2 – 3 cloves of garlic, depending on how much you love garlic! Tofu. You should find it in the chilled section. Leave in fridge for a … In a large non-stick skillet over medium-high heat, brown the tofu in the butter. Re-heat: Simply re-warm my vegan tikka masala on the hob or in the microwave. Tofu – you’ll need extra firm tofu, almost all of the larger supermarkets now stock tofu. Instead of chicken, we use pan-fried tofu for a meat-like texture that soaks up plenty of flavor from a rich, spiced tomato and coconut milk sauce. Meanwhile, in a pot of salted boiling water, cook the tofu for 5 minutes (see note). Rich and creamy tofu tikka masala is a vegan adaptation of popular chicken tikka masala. Once the tofu preparation has been done, cut the tofu into small cubes. Place all of the ingredients for the tofu marinade in a large bowl, leaving out 1 tablespoon oil and mix together making a thick marinade. If prepared in advance, reheat the tofu and sauce over medium heat. It consists of the protein cooked in a creamy tomato and cashew sauce with garam masala. Tikka masala is a dish from my native country of India, but it is usually made using chicken or paneer. This flavourful curry sauce pairs perfectly with tofu and makes for an easy and delcious meatless meal for any day of the week. It is made of small pieces of meat (Tikka) served in a gravy-like creamy tomato sauce containing lots of spices. Tikka Masala is an Indian inspired dish served mostly in America and Britain. Freezer: My tofu and chickpea vegan tikka masala freezes well for up to 2-3 months. The ultimate sides for my vegan tikka masala: Serve with white basmati rice for that takeaway vibe. This dish is typically made with chicken, although vegetarian Tikka Masala versions using tofu, mushroom, chickpea or cauliflower are now very popular. Tikka masala, traditionally made with chicken, is surprisingly easy to make vegan!

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