Vegan tofu tikka masala
Vegan tofu tikka masala with delicious coconut milk. A spicy curry dinner that's wonderfully creamy and brings lots of plant protein.
At a glance
- Serves 2
- Prep time: 20 min
- Cooking time: 25 min
- Total time: 45 min
- Calories: 480 kcal per serving
- Protein: 28 g
- Fat: 35 g
- Carbs: 12 g
Ingredients
- 400g tofu
- 2 tbsp coconut oil
- 1 tbsp garam masala
- 400g passata
- 200ml coconut milk
- 1 clove of garlic
- 1 tsp ground ginger
Method
You’ll need: frying pan · chopping board · knife · spatula
- Press the tofu well in a clean tea towel, cut it into cubes and toss them in the garam masala.
- Heat a tablespoon of coconut oil in a frying pan and fry the tofu cubes until crisp and brown all over.
- Take the tofu out, add the rest of the oil to the pan and briefly fry the crushed garlic.
- Pour in the passata and coconut milk and stir in the ground ginger.
- Let the sauce reduce slightly, put the tofu back in and serve the curry in deep bowls.
Good to know
Better than your local Indian takeaway. This dairy-free curry wraps crispy tofu in a fantastic cloud of spices.
Swaps
Tofu → lupin tofu (soya-free, similar protein content).
Cooking tips
Pressing the tofu is crucial. Only once the water is gone will it soak up the Indian spices.
Storage
Curries almost always taste better the next day. Store it airtight in the fridge for up to three days.
Allergens
Contains soya. Completely gluten-free, lactose-free and nut-free.
Frequently asked questions
How long does tofu tikka masala keep in the fridge?
Store it airtight in the fridge for up to three days.
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