The deep flavors of the base are coaxed to gentle flavorful sweetness and then married with a hint of spice and mellowed with the richness of a touch of cream, coconut cream that is. The cubed tofu is simmered in this sauce for about 15 minutes and voila, you have a dish that is elegant, healthy and quite luscious to eat. I have played around with this recipe to get it to its current vegan state and if you like the creamy flavors of a tikka masala sauce, you should give this healthier version a try. I have a couple of variations of this very attractive and flavorful sauce, I tend to make one for pasta as well.
Healthy Tofu Tikka Masala [Vegan]
- 2 roasted bell peppers, cut into large pieces
- 3 tomatoes, chopped
- 4 pods garlic
- 1/4 cup olive oil
- 1 teaspoon cumin seeds
- 1 large white onion, diced
- 1 large tablespoon ginger, finely chopped
- 1 teaspoon tandoori masala
- 1 cup coconut milk
- Salt to taste
- 2 cups cubed, extra firm tofu
- 1 tablespoon dried fenugreek
- 2 tablespoons chopped cilantro
- Place the peppers, tomatoes and garlic in a large casserole. Drizzle with all but 2 tablespoons of the oil. Turn on the oven to 375 degrees and roast for about 20 minutes.
- In the meantime heat the remaining oil for about 1 minute and add in the cumin seeds and wait until they sizzle, add in the onion and saute for 6 to 7 minutes, stirring occasionally.
- Add in the ginger and the tandoori masala.
- Cool slightly, place the onions in the blender with the roasted vegetables and the coconut milk and blend into a smooth pureed.
- Place back in a pot and add in the salt, tofu and the fenugreek.
- Simmer on medium low heat for 10 minutes.
- Garnish with the cilantro and serve.