Description
A delightful vegan twist on traditional Tikka Masala, featuring marinated tofu in a spiced tomato-infused sauce.
Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 1 cup coconut milk
- 1 tbsp coconut oil
- 1 onion, diced
- 2 tbsp ginger, minced
- 2 tbsp garlic, minced
- 2 tbsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1 can (14 oz) diced tomatoes
- 1 tbsp lemon juice
- Salt to taste
- Fresh cilantro for garnish
- 1 can (15 oz) chickpeas, drained and rinsed
Instructions
- Press the tofu to remove excess moisture and then cut into cubes.
- Heat coconut oil in a large skillet over medium heat.
- Add diced onion and sauté until translucent.
- Stir in ginger and garlic, and continue to sauté for another 2 minutes.
- Mix in garam masala, cumin, and turmeric; cook for an additional minute until fragrant.
- Pour in the coconut milk and bring to a simmer.
- Add the diced tomatoes and stir well; season with salt to taste.
- Gently add the cubed tofu, cover, and simmer for about 10 minutes.
- Add lemon juice and gently fold in the chickpeas; cook for another 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
Press the tofu well for the best texture and allow it to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 0mg