Tofu Tikka Masala

Course: Mains Servings: 6

Prep time: 30 min Cook time: 30 min

Difficulty level: Easy

VEGAN

GLUTEN FREE

Author: Jennifer Sargison

We all love a good curry and this one will not disappoint. A classic red colour is achieved here by using beetroot powder so there’s no added colours or preservatives making this dish not only super tasty but also super healthy too. I hope you love it as much as we do in our household.

Ingredients

For the tofu

1 block FIRM tofu -I use tofoo as you don’t need to press the liquid out

1 teaspoon beetroot powder (available from health food stores or online)

2 teaspoons water

2 teaspoons soy sauce (GF if needed)

1/4 cup water

For the tikka sauce

45ml rapeseed or melted coconut oil

1 onion diced

1 pepper (any colour) chopped

3 teaspoons cumin

1 teaspoon salt

3 cloves garlic, grated

1 -2 inches ginger, grated

3 teaspoons ground coriander

3 teaspoons garam masala

1/4 teaspoon chilli flakes

1 teaspoon of the following; turmeric, paprika, beetroot powder

2 tins chopped tomatoes

Pinch coconut sugar (or any other sugar you have)

1 tin coconut milk

1 tin chickpeas, drained and liquid reserved for another recipe (check this out)

Method

Prepare the tikka tofu up to a day in advance or leave for at least 20 minutes to marinate.
Chop the tofu into chunks and place in a bowl/container
In a separate bowl mix the beetroot powder, oil, water (just the 2 teaspoons for now) and soy sauce together to form a paste.
Now add the 1/4 cup of water and stir until you have a nice and smooth red liquid.
Pour the liquid over the tofu and leave to one side or over night to marinate.

Next the sauce

Fry the onion in the oil over a low heat and just sweat them until they are translucent.
Add the chopped red pepper and fry for another 5 mins
Add the cumin, salt, garlic and ginger and mix together
Next add the coriander, garam masala, chilli flakes,turmeric, paprika and beetroot powder and mix well
Add the tinned tomatoes and coconut sugar and mix well
Place the ingredients into a high-speed blender and blend until you have a smooth sauce.
Put the sauce into a sauce pan on a low heat to reduce down a little.

Pre-heat the oven to 180C/gas 4

Place the marinated tofu into the oven and cook for 15 minutes
At the same time put some basmati rice on to boil _ this usually takes 10-15 minutes but double check the packet for instructions.
When the tofu has cooked and the sauce has reduced down a little add the tofu (and the marinade) to the pan of tikka sauce along with the tin of drained chickpeas.
Stir and leave to bubble for another 5 minutes so the chickpeas can warm up
Serve straight away with rice and any sides/breads you enjoy.