Tikka Masala of Tofu

A vegan version of the traditional Indian dish of Tikka Masala. Recipe for four.

Ingredients:

For tofu marinade:

400g tofu 250g coconut yogurt Juice 1 Lemon 1/2 tbsp. l turmeric 1 tbsp. l spices garam masala 2 tbsp. l food yeast Big pinch of salt

For curry sauce:

Coconut oil 1 red onion 3 cloves of garlic 8 cm ginger 2 tsp zira 1 tbsp. l paprika 2 tsp spices garam masala 1/4 tsp chili powder 1 liter of tomato sauce (preferably Passat sauce) Salt 1 tsp powdered sugar 3 tbsp. l coconut yogurt Juice 1/2 Lemon

For serving:

A handful of fresh cilantro Rice for four

Recipe:

1. Remove excess water from tofu, put it under the press for 10-15 minutes. Use a food processor or blender to mix the remaining ingredients for the tofu marinade. 2. Cut the tofu into 2 cm pieces, transfer to the marinade and use the spoon to apply the marinade to the tofu. Then place the tofu in an airtight container, cover and leave to marinate in the refrigerator for at least 2 hours, but preferably overnight. 3. When you are ready to cook the curry, preheat the oven to 180 ° C and place baking paper on a large baking sheet.

4. Then heat a teaspoon of coconut oil in a large saucepan over low heat. Peel and chop the red onion into cubes, and then when the oil is hot, move the onion into the pan. Roast for 5 minutes. Peel and chop the garlic and ginger. Transfer to pan and fry for another 2 minutes. Then add zira, paprika, masala and chili powder and fry for 1 minute. 5. Pour the tomato sauce into the pan, then add a large pinch of salt powdered sugar. Mix everything well, then cover and lower the heat. Leave the curry to simmer for at least 30 minutes, but check it several times and mix if it sticks to the bottom of the pan.

7. In the meantime, prepare the rice in accordance with the packing instructions. 8. Remove the tofu from the oven and carefully toss each piece into curry sauce, and then add the remaining coconut yogurt and lemon juice. Mix everything well and season additionally if necessary. Boil over low heat for several minutes, then remove the curry from the heat. 9. Serve curry with rice and a handful of fresh cilantro.