TOFU TIKKA MASALA
I am often asked to prepare vegetarian or vegan dishes and I’m lucky that Indian cuisine has a great deal of choice like Aloo Gobi and Dahl.
Tofu is one of those ingredients that never really interested me until I got into Indian cooking and found a way to give it an interesting twist! This recipe is based on a Chicken Tikka Masala dish which ironically was not invented in India, but in Glasgow, Scotland! In the early 2000s, former UK Foreign Secretary Robin Cook, declared the chicken tikka masala “a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences.
So here’s my 100% vegan Tofu Tikka Masala adaptation which is a good one to serve to the vegetarian guests at your next dinner party.
Ingredients for 4 people:
500 g plain organic tofu (diced)
1 tomato (diced)
1 red onion (finely chopped)
3 crushed garlic cloves
25 g grated ginger
1 tsp Jeera (Indian cumin)
2 green cardamom pods
2 tsp Haldi (turmeric powder)
1 tsp Kashmiri Mirch (Kashmiri chili powder)
1 tsp Garam Masala
4-5 dried curry leaves
2 tbsp olive oil
2.5 dl coconut milk
1 tbsp tomato puree
Salt and Pepper
- Fry the onions, garlic and ginger in olive oil for 2-3 minutes.
- Add the cumin seeds, cardamom and cloves and fry for another 2-3 minutes.
- Add turmeric, chilli and garam masala. Stir well for 1-2 minutes
- Add the diced tomato, salt and pepper. Add the tofu, the dried curry leaves and the tomato puree and mix well for 2-3 minutes over medium heat.
- Add the coconut milk, stir well and simmer over low heat for about 30 minutes, stirring occasionally.