Do you like Indian food? I am passionate about it. It is one of my favorite types of cuisine! So full of flavor, comforting and delicious, just like this vegan tikka masala.
One of the reasons why I like this tikka masala the most is because it is satiating and ideal for warming up during cold winter days. I promise you will love it!
Ingredientes
Scale
Para el marinado:
- 800 g de tofu firme (28 onzas), cortado en cubos
- 1 taza de yogur vegano sin endulzar (240 ml), yo usé yogur de soja
- 4 dientes de ajo, picadas
- 1 cucharada de zumo de limón
- 2 cucharaditas de garam masala
- 1 cucharadita de pimentón
- 1 cucharadita de comino en polvo
- 1 cucharadita de sal
- 1/4 de cucharadita de cayena en polvo
- 1/2 cucharadita de pimienta negra molida
Para la salsa:
- 2 cucharadas de aceite, yo usé aceite de oliva virgen extra
- 1 cebolla, cortada
- 4 dientes de ajo, cortados
- 1 cucharada de jengibre fresco, picado
- 1 cucharada de garam masala
- 2 cucharaditas de comino en polvo
- 2 cucharadias de pimentón
- 2 cucharaditas de cilantro en polvo
- 1 cucharadita de cúrcuma en polvo
- 1 cucharadita de sal
- 1/4 de cucharadita de cayena en polvo
- 400 g de puré de tomate (14 onzas)
- 1 taza de leche de coco (240 ml)
- 1/4 taza de agua (60 ml)
- 2 cucharaditas de azúcar moreno
Instructions
- Preheat the oven to 200ºC or 400ºF. If you don’t want to use the oven, skip this step.
- Meanwhile, press down on the tofu. To do this, wrap the tofu in a kitchen towel and press it so that all the liquid comes out. This step is optional, but it will make the tofu more flavorful.
- Place all the marinade ingredients in a large bowl (except the tofu) and mix until smooth integrated.
- Add the tofu and stir. Marinate for at least 15 minutes, ideally at least 1 hour, and even better overnight.
- Strain the tofu and place on a baking sheet. Bake for 25 to 30 minutes or until golden brown. You can also sauté it in a pan until browned, but baking is best.
- Meanwhile, prepare the sauce. In a large skillet, heat the oil and add the onion, garlic, and ginger and cook over medium heat until browned, stirring occasionally.
- Next , add the spices (garam masala, cumin, paprika, coriander, turmeric, salt and pepper), stir and cook for a further 1-2 minutes, stirring frequently.
- Add the tomato puree, coconut milk, water and brown sugar and stir. Bring to a boil, then simmer for 10-15 minutes, stirring occasionally.
- Finally, add the tofu, stir and cook until medium heat for 5 minutes.
- Serve your vegan tikka masala immediately.
- Store leftovers in a airtight container in the fridge for up to 1 week.
Notes
- It is important to use firm or extra firm tofu to prepare this tikka masala. Other types of tofu could fall apart.
- Although I used soy yogurt, your vegan tikka masala will go well with any type of vegan yogurt.
- You can buy your garam masala or make it at house using our recipe.
- I added extra virgin olive oil, but you could also use other types of oil or even vegan butter.
- The tomato puree can be replaced with tomato sauce homemade.
- Instead of coconut milk you can use other types of vegetable milk such as milk cashews, but your tikka masala will be better with coconut milk.
- If you want, omit the brown sugar or use the sweetener of your choice.
- Omit the spices that you can’t find.
- You can customize your tikka masala with whatever vegetables you want.
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