65min 2 ppl
Tofu Tikka Masala
55 minutes
2 people
Medium
55 min · 12 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 22g
Carbs 18g
Fats 28g
About this dish
Crispy pan-fried tofu marinated in coconut yogurt and tikka spices, finished in a rich coconut milk tomato masala that is completely dairy-free. Full restaurant flavour, entirely plant-based.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic Clovesminced (for marinade)1.5
- Fresh Gingerfinely grated (for marinade)7.5 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced (for sauce)2
- Fresh Gingerfinely grated (for sauce)12.5 g
- Fresh Corianderto serve
Meat & Poultry
- Firm Tofupressed and cubed400 g
Dairy & Eggs
- Coconut Yogurt50 g
Tins & Jars
- Tomato Purée1 tbsp
- Chopped Tomatoestinned200 g
- Full-Fat Coconut Milk200 ml
Dried Goods
- Sugar0.5 tsp
Spices & Seasonings
- Kashmiri Chilli Powderfor marinade0.75 tsp
- Garam Masalafor marinade0.5 tsp
- Ground Turmeric0.25 tsp
- Ground Cumin0.25 tsp
- Saltfor marinade0.5 tsp
- Ground Coriander0.75 tsp
- Garam Masalafor sauce0.5 tsp
- Kashmiri Chilli Powderfor sauce0.5 tsp
- Kasuri Methidried fenugreek leaves0.5 tbsp
- Saltto taste
Oils & Condiments
- Lemon Juice0.5 tbsp
- Vegetable Oil1.5 tbsp
Utensils
- Clean tea towel
- Chef's knife
- Cutting board
- Fine grater
- Mixing bowl
- Large non-stick frying pan
- Wooden spoon
- Measuring spoons
Method
1
Wrap the tofu blocks in a clean tea towel and press firmly for 10 minutes to remove excess moisture, then cut into 3cm cubes.
Approx. 10 minutes
2
Mince 1.5 garlic cloves and grate 7.5g of ginger for the marinade. Mince a further 2 garlic cloves and grate 12.5g of ginger for the sauce. Finely dice the onion.
Approx. 5 minutes
3
In a bowl, mix the coconut yogurt, lemon juice, minced garlic (1.5 cloves), grated ginger (7.5g), Kashmiri chilli, garam masala, turmeric, cumin and salt. Add the tofu cubes, coat carefully without breaking them, and set aside to marinate for 10 minutes.
Approx. 10 minutes
4
Heat 1 tbsp vegetable oil in a large non-stick frying pan over high heat. Add the marinated tofu in a single layer and fry for 8–10 minutes, turning every 2 minutes, until golden and crispy on all sides. Transfer to a plate.
Approx. 10 minutes
5
Add the remaining 0.5 tbsp oil to the same pan over medium heat. Add the diced onion and cook for 10 minutes, stirring occasionally, until golden.
Approx. 10 minutes
6
Add the minced garlic (2 cloves) and grated ginger (12.5g). Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
7
Stir in the tomato purée and cook for 2 minutes until darkened.
Approx. 2 minutes
8
Add the tinned chopped tomatoes, ground coriander, garam masala and Kashmiri chilli. Simmer for 8 minutes until the sauce thickens.
Approx. 8 minutes
9
Pour in the coconut milk and stir in the sugar. Season with salt to taste. Simmer for 5 minutes.
Approx. 5 minutes
10
Gently add the crispy tofu back into the sauce. Simmer for 3 minutes until heated through.
Approx. 3 minutes
11
Rub the kasuri methi between your palms over the pan and stir into the sauce. Cook for 1 minute.
Approx. 1 minutes
12
Garnish with fresh coriander and serve immediately with rice or naan.
Approx. 1 minutes
