Quick and Easy Recipe for Vegan Tofu Tikka Masala
Indian culinary scene is particularly known for its intoxicating amalgamation of spices and flavourful ingredients. However, there’s one thing about Indian cuisine that makes it unique. Just like its cultural landscape, its gastronomic vista is inclusive! There’s something for everyone!
Whether you are a hard-core meat-lover or a vegan; there’s never a dearth of delicious treats. This Indian vegan recipe for Tofu Masala is easy to make, so whether you cooking novice or a pro, this dish can be made with few ingredients.
Ingredients
- 400 gm extra-firm tofu
For the Tofu Marinade:
- 250-gram plain soy yogurt (lemon flavoured soy for extra zing)
- 1 tbsp oil
- 1 tbsp lemon juice
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp chilli powder
- Salt to Taste
For the Vegan Tikka Sauce:
- 1 tbsp cooking oil (You take canola or olive oil)
- 350 grams crushed tomatoes
- 1/2 tsp cumin
- 1/2 tsp paprika
- Garnish: fresh chopped cilantro
Steps to Make Tofu Masala
For marinade
1. Take a small bowl and put soy yogurt, then add oil, lemon juice, turmeric, garam masala, chilli powder and salt. Whisk everything properly till it’s blended well. Set the marinade aside.
2. Cut tofu into bite-sized cubes and add the pieces in the bowl of marinade. Coat the marinade well and make sure it’s covered on all sides.
3. Allow the tofu to marinate for at least an hour. Now take a pan and put little oil. Shallow fry the marinated tofu cubes. You can also bake it at 175 C for 30 minutes. Make sure to turn the cubes once or twice.
For Tikka Sauce
1. Heat 1 tablespoon of oil in a large sauté pan. Now add tomatoes, cumin, paprika, remaining soy yogurt. If you’ve any extra marinade left, you can add that to the mixture.
2. Cook the mix until the sauce is slightly thickened.
3. Then add tofu and keep stirring just until heated through. Make sure the tofu is well coated in tikka masala sauce.
4. Transfer the tofu masala and garnish it with fresh cilantro. Serve it steamed white rice or basmati rice.
