Tofu Tikka Masala

Super creamy due to the coconut milk yoghurt and coconut cream, and full of flavour and spice, this meal will leave you feeling satisfied, energised and suitably smug that you made it from scratch. Serve with rice or naan bread on a chilly evening.
Serves 4
Total Time
40 Minutes
4 tbsp of sunflower oil
800g of firm tofu, drained and cut into bite-size pieces
3 tsp of garam masala
1 tsp of ground turmeric
2 onions, finely chopped
4cm piece of fresh ginger, peeled and grated
6 garlic cloves, crushed
1 tsp of ground cumin
1 tsp of sweet smoked paprika
2 tbsp of tomato purée
1 x 400g tin of chopped tomatoes
150ml of coconut milk yoghurt
150ml of coconut cream
1 tbsp of lemon juice
Small handful of coriander, leaves only
Sea salt and freshly ground black pepper
Rice and/or naan bread, to serve
Step 1

Put half the oil into a large pan and set over a medium-high heat. Add the tofu, half the garam masala and half the turmeric, 1 tsp of salt and half a tsp of black pepper. Toss everything together, and fry for 5 minutes until golden and fragrant. Remove to a bowl and return the pan to the heat.

Step 2

Add the remaining oil and the onions to the pan and fry for 6-8 minutes until translucent and soft. Add the ginger and garlic, lower the heat and fry for a further 5 minutes until aromatic. Add the remaining garam masala and remaining turmeric, cumin, smoked paprika, tomato purée and chopped tomatoes to the pan, bring to a boil, then reduce the heat and simmer for 5 minutes.

Step 3

Stir in the yoghurt, coconut cream and lemon juice. Taste and adjust the seasoning with more salt and pepper. If you like, purée the sauce at this point, or simply leave it as it is. Stir the tofu back into the sauce and warm through.

Step 4

Serve immediately with the coriander sprinkled over and rice and/or naan bread on the side.

Recipe courtesy of Happy Vegan by Fearne Cotton, published by Seven Dials. 

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily