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Tofu Tikka Masala [Vegan, Gluten-Free]
The idea of making a healthy and vegan version that resembles the original is something I have always wanted to try and I feel, after a few attempts, that I am there!
Ingredients You Need for Tofu Tikka Masala [Vegan, Gluten-Free]
How to Prepare Tofu Tikka Masala [Vegan, Gluten-Free]
- Bring a large pan of water to a boil.
- Preheat your oven to 450°F.
- Lay the drained and pressed tofu pieces on a baking paper lined tray and bake for 20 minutes, turning halfway.
- Meanwhile, put a casserole dish/large saute pan over a medium heat.
- After about 5 minutes, put the rice in the boiling water and lower the heat to a simmer. Simmer for 30 minutes (or according to package instructions).
- Add the oil to the pan.
- Whilst the rice is cooking, add the onions, mushrooms and garlic to your pan and give everything a good stir. Cook for about 8-10 minutes.
- As you do this, add the tomatoes, cashews, coconut milk, green chili and ginger to a blender and blend until everything has completely liquidized.
- Add the spices to the vegetables and cook for a further 3 or 4 minutes, stirring really well. Add a tablespoon of water (or less) if things are too dry.
- Add the tofu, sauce from the blender and water/stock to the pan. Cook to thicken and make sure you stir regularly.
- 5 minutes before you are ready to serve, stir in the spinach leaves and then 2 minutes later, the coriander. Season with salt and pepper and add the sultanas, if using.
- Divide the rice into 4 bowls and spoon over the sauce. Serve with some lemon wedges to squeeze over.
- Get it into ya!!
Nutritional Information
Per Serving: Calories: 464 | Carbs: 48 g | Fat: 23 g | Protein: 20 g | Sodium: 341 mg | Sugar: 8 g
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