Vegan Tofu Tikka Masala
Pan-seared tofu simmered in a deeply spiced, creamy tomato coconut milk sauce that mirrors the rich warmth of classic tikka masala - all without any dairy.
Ingredients
- 14 oz extra-firm tofu, pressed, cubed
- 2 tbsp coconut oil
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp tomato paste
- 2 cups canned crushed tomatoes
- 1 can full-fat coconut milk (13.5 oz)
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1 cup basmati rice, rinsed
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Cook 1 cup rinsed basmati rice according to package directions.
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2
Press 14 oz pressed, cubed extra-firm tofu between paper towels for 10 minutes. Season with a pinch of salt and ground turmeric.
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3
Heat half the 2 tbsp coconut oil in a large skillet over medium-high heat. Sear tofu in a single layer for 3-4 minutes per side until golden. Transfer to a plate.
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4
Heat remaining coconut oil over medium heat. Add 1 finely diced yellow onion and cook until softened, about 5 minutes. Add 4 minced garlic cloves and 1 tsp grated fresh ginger; cook 1 minute.
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5
Stir in 2 tbsp tomato paste, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper. Cook 2 minutes until fragrant.
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6
Add 2 cups canned crushed tomatoes and 1 can full-fat coconut milk (13.5 oz). Simmer uncovered for 10 minutes until thickened. Season with 1 tsp salt.
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7
Return tofu to the skillet and simmer for 5 more minutes. Serve over basmati rice garnished with 1/4 cup chopped fresh cilantro.