🇮🇳Vegan Tofu Tikka Masala🇬🇧

There is a lot of heated debate on the origins of tikka masala. Funny enough, tikka masala was probably invented in Britain by a Bangladeshi chef 🙃 It remains one of the U.K.’s most popular dishes. Frankly, we don’t care that much about tikka masala’s origins, because delicious is as delicious does.
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Tikka masala is typically made with chicken, yogurt and heavy cream. The recipe we used (adapted from tasty) replaces the chicken with tofu. To veganize the dish, we use vegan yogurt and swap heavy cream for coconut milk for heavy cream.This dish will have your tastebuds doing lBollywood dance number.
Yields 4 servings
INGREDIENTS
[MARINADE]
14 oz extra firm tofu
1 lemon
1 cup plain, unsweetened vegan yogurt
6 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon salt
2 teaspoons cumin
2 teaspoons garam masala
2 teaspoons paprika
[SAUCE]
3 tablespoons oil
1 large onion, finely chopped
2 tablespoons ginger, minced
8 cloves garlic, minced
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons coriander powder
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
3 ½ cups tomato sauce, or crushed tomatoes
1 ¼ cups water
1 14 oz can of coconut milk
Fresh cilantro, chopped, to garnish
Basmati rice or naan, to serve
METHOD
1. Remove tofu from packaging and drain. Press tofu for at least 20 minutes.
2. Slice the tofu into bite-sized pieces.
3. Combine the marinade ingredients in a bowl then add the tofu. Mix until evenly coated. Cover and refrigerate for at least 1 hour.
4. Preheat oven to 425°F (220°C)
5. Place the marinated tofu pieces on a baking rack placed over a lined sheet pan. (Alternatively, you can skewer the tofu and place the skewers over a lined sheet pan. Make sure there is space underneath the tofu to help distribute the heat more evenly). Bake for about 15 minutes, or until slightly dark brown on the edges.
6. Heat oil in a large pot over medium heat, and sauté the onions, ginger, and garlic until tender but not browned.
7. Add the spices for about 30 seconds to release their aromatics and flavor, stirring constantly.
8. Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
9. Pour in the coconut milk and mix in the tofu, cooking for another 1-2 minutes.
10. Serve with basmati rice and naan bread. Garnish with cilantro. Enjoy!
Original Tasty Recipe:
tasty.co/recip...
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[@jooporanje]

I made this! Fave dish of the house, here. The trick was to marinate. I loved that. I loved the yogurt to cut through the spice and add acidity. Coconut milk is the way to go! Great, great dish, and amazing recipe. Thanks for the tips! 🙌

[@PlantBasedPassport]

Joop Oranje yaaaaaas! SO glad you enjoyed it! Thanks, Joop! 🥰

[@joaofarias6473]

Looks amazing! Thank you 👌

[@PlantBasedPassport]

João Farias thank you!

[@arturoaraujo52]

You guys will need need to explain what ingredients go first