Tofu Tikka Masala

Cook the recipe

Method

1. 1

   In a bowl, mix 3 tbsp plant yoghurt, 1 tbsp lemon juice, 1 tsp chilli powder, 1 tsp garam masala, 1/2 tsp turmeric, and 1/2 tsp salt.

2. 2

   Add 200 g cubed tofu and 1 diced bell pepper. Toss well and leave to marinate for 1 hour.

3. 3

   Bake the marinated tofu and vegetables at 200°C for 15–20 minutes, or pan-fry them until the edges are lightly charred.

4. 4

   Blend 1 large finely chopped onion and 2 medium chopped tomatoes to a smooth purée.

5. 5

   Heat 2 tbsp oil in a pan and cook the onion paste until it turns golden and loses its raw smell.

6. 6

   Add 4 cloves minced garlic and cook for a few seconds, just until fragrant.

7. 7

   Stir in the tomato purée and cook until it thickens and the oil begins to separate from the masala.

8. 8

   Add 2 tbsp fresh coriander, 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp dried fenugreek leaves, and the remaining 1/2 tsp salt. Cook for 1 minute.

9. 9

   Add 1 cup water and simmer until the gravy has body and the raw tomato taste has gone.

10. 10

    Stir in 100 ml oat cream and 1 tin drained chickpeas, then add the baked tofu tikka pieces.

11. 11

    Simmer gently for 2 to 3 minutes. Finish with 1 tsp sugar if needed, then serve hot.

12. 12

    Scatter over a little extra fresh coriander if you like before serving.