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!

Directions

Tofu

1. Drain, press, and cube tofu and add to a mixing bowl
2. Season with curry powder, soy sauce, salt, nutritional yeast, a splash of lemon juice, and some finely grated ginger
3. Set aside to marinate (I probably left it for about 30 minutes)
4. Pan fry in some vegetable oil so that all sides fry and get a bit crispy

Tikka Masala Sauce

1. 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
2. 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)
3. Whisk together and simmer as you season with garam masala, chopped fresh cilantro, salt, and a splash of lemon juice
4. 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.
5. 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)

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Finishing Touches

1. Spoon tofu tikka masala over rice
2. Garnish with additional fresh cilantro
3. 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
4. Sprinkle salt and pepper over the avocado