Tofu Tikka Masala

1:45 h

Ready to spice up your weeknight dinners? Look no further than this BOSH! Tofu Tikka Masala. Not only is it a vegan twist on a classic Indian dish, but it's also packed with bold flavours and easy to make. Marinated tofu, aromatic spices, and creamy sauce come together in a deliciously satisfying dish that will have your taste buds dancing.

Start cooking ➞




For the base

<item-todo-done>2 block of firm tofu<item-todo-done><item-todo-done>1 tsp ground turmeric<item-todo-done><item-todo-done>2 tsp ground paprika<item-todo-done><item-todo-done>1 tbsp ginger paste<item-todo-done><item-todo-done>1 tbsp garlic paste<item-todo-done><item-todo-done>300g plant-based yoghurt<item-todo-done><item-todo-done>2 tbsp mango chutney<item-todo-done><item-todo-done> pinch of chilli<item-todo-done><item-todo-done> pinch of salt<item-todo-done>

For the sauce

<item-todo-done>50g cashews<item-todo-done><item-todo-done>100ml plant-based cream<item-todo-done><item-todo-done>3 tbsp plant-based butter<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>1 tsp cumin seeds<item-todo-done><item-todo-done>1 tsp paprika<item-todo-done><item-todo-done>1 tsp mustard seeds<item-todo-done><item-todo-done>1 tsp ground cinnamon<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>1 x 400g can Polpa chopped tomatoes<item-todo-done><item-todo-done>1 tbsp rose harissa paste<item-todo-done><item-todo-done> Juice of 1 lime<item-todo-done><item-todo-done>1 tbsp soft brown sugar<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>

To serve

<item-todo-done> cooked rice<item-todo-done><item-todo-done> handful of fresh coriander<item-todo-done><item-todo-done> plant-based yoghurt<item-todo-done><item-todo-done> pinch of chilli flakes<item-todo-done>

Before you start

Large bowl** | Power blender | Baking tray **| Non-stick baking paper

Make the marinade

  • In a large bowl, mix together the turmeric, paprika, ginger paste, garlic paste, yoghurt, chutney, a pinch of chilli and a pinch of salt until it comes together.
  • Cut the tofu into bite-sized chunks and mix through the sauce.
  • Leave to marinate for at least 1 hour.

Once the tofu has marinated, roast the tofu

  • Preheat the oven to 190ºC, fan setting.
  • Line the roasting tray with non-stick baking paper.
  • Add the marinated tofu to the tray and put it in the oven for 30 minutes until lightly crisp and starting to colour.

Meanwhile, start the base the base

  • Place the cashews and cream into a powerful blender and blend until smooth and creamy.
  • Peel and dice the onion and garlic.
  • Place a large pan over a medium heat and add the butter.
  • Once melted, add the chopped onions, garlic and a pinch of salt.
  • Mix well and cook for 5 minutes, or until soft.
  • Once soft, add the cumin seeds, paprika, mustard seeds and cinnamon, mix well and cook for 2-3 minutes until the seeds begin to pop.
  • At this point, mix through the chopped tomatoes, cashew blended sauce, harissa, lime juice and brown sugar.
  • Stir everything together leave to simmer on low until the tofu is cooked.

Add the tofu to the sauce

  • Once the tofu is done, spoon it into the mixture and mix well** **until nicely coated.
  • Add any remaining marinade with 1 tsp of turmeric, 150ml water and a very generous pinch of salt.
  • Increase the heat to medium and cook for a further 5 minutes until the sauce is thickened and silky.

Time to serve

  • Serve the tofu tikka masala in the pan with some yoghurt spooned over the top.
  • Garnish with some fresh coriander and a pinch of chilli flakes.
  • Serve immediately with a side of rice and the leftover marinade served in a bowl.
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