I’m so excited to share this recipe—it has evolved so much from the original recipe that I found online and I feel proud to call it my own.
This dish might seem complicated or labor intensive but it totally isn’t!
- Drain, press, and cube tofu and add to a mixing bowl
- Season with curry powder, soy sauce, salt, nutritional yeast, a splash of lemon juice, and some finely grated ginger
- Set aside to marinate (I probably left it for about 30 minutes)
- Pan fry in some vegetable oil so that all sides fry and get a bit crispy
Tikka Masala Sauce
- The base of the sauce can be started simply with sliced onion, but I didn’t have any, so I used sliced mushrooms, yellow bell pepper, and a finely chopped jalapeño
- Cook for 3–5 minutes, then add 1/2 cup coconut milk, 4-6 tbsps plain unsweetened vegan yogurt, 1/2 cup roasted tomatoes (primarily targeting the tomato liquid with just a few tomato chunks)
- Whisk together and simmer as you season with garam masala, chopped fresh cilantro, salt, and a splash of lemon juice
- Let everything simmer for 5–10 minutes and taste often to adjust flavor. For more thickness, add additional yogurt or coconut milk. If the flavor is too mild, add more tomatoes.
- Before serving, incorporate the tofu into the pan and prepare some rice (mine was microwaveable but if starting from scratch, rice should be rinsed and started first)
- Spoon tofu tikka masala over rice
- Garnish with additional fresh cilantro
- I like to pair mine with fresh sliced avocado! Give it a try, it cools down the spiciness of the jalapeño and heat of the dish
- Sprinkle salt and pepper over the avocado