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!
Tofu Tikka Masala [Vegan, Gluten-Free]
- 17.6-ounces firm tofu drained and pressed (for at least 15 minutes) and cut into bite-size pieces
- 2 cups brown rice (dry weight)
- 2 tablespoons olive oil
- 1 large onion, diced
- 7-ounces button mushrooms, diced
- 4 cloves garlic, chopped
- 14-ounces can tomatoes (or 4 or 5 fresh tomatoes)
- 1/2 cup natural cashews (soaked overnight or boiled for 10 minutes if you do not have a high-speed blender)
- 1/2 cup coconut milk (or go with coconut cream if you really want creaminess)
- 1 cup vegetable stock
- 1 green chili, roughly chopped
- 2-inch piece ginger, peeled and roughly chopped
- Handful spinach leaves
- Small batch coriander, chopped
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 – 1 teaspoon chili powder (depending on taste/strength!)
- Salt and pepper
- Optional: 1 lemon quartered and a handful of dried sultanas
- 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!!