Description
A simple yet bold dish that combines Indian tikka masala spices with gentle tofu, served in a creamy coconut milk sauce.
Ingredients
- 14 oz firm tofu, pressed and cubed
- 1 cup plain vegan yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate tofu cubes in vegan yogurt and tandoori masala for at least 30 minutes.
- Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and grated ginger, cooking for another minute.
- Stir in the marinated tofu and cook until golden brown.
- Add diced tomatoes and coconut milk, stirring to combine.
- Simmer for about 10-15 minutes, or until the sauce thickens. Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Tofu can be replaced with chickpea tofu or mushrooms for a soy-free option. Adjust spice levels according to taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 0mg
Keywords: tofu, tikka masala, vegan recipe, Indian cuisine, easy dinner