Tofu Tikka Masala

ingredients

For the Tofu

• 1 block extra-firm tofu
• 1 tbsp curry powder
• 1 tsp cornstarch

For the Sauce

• 3 tbsp vegan butter
• 1 cup cabbage, chopped
• 3 tbsp tomato paste
• 1 tsp salt
• 1 tbsp garam masala
• 1 tbsp curry powder
• 1 tbsp chilli powder
• ½ tsp turmeric powder
• 1 can coconut milk

instructions

1. Press the tofu first. Wrap the tofu in a clean kitchen towel or paper towel, place it on a plate, and set something heavy on top for a few minutes to remove excess water.
2. Crumble the tofu or cut it into cubes, depending on the texture you want.
3. Add the tofu to a bowl with 1 tbsp curry powder and the cornstarch. Toss gently until evenly coated.
4. Place a pan over medium heat and add the coated tofu. Cook until crisp and golden on all sides, turning regularly so it browns evenly. Once crisp, set aside.
5. In a separate saucepan, add the vegan butter and chopped cabbage.
6. Cook for a few minutes, stirring occasionally, until the cabbage begins to soften.
7. Add the tomato paste, salt, garam masala, curry powder, chilli powder, and turmeric.
8. Stir well and cook for a few minutes, until the spices smell fragrant and the tomato paste darkens slightly.
9. Pour in the coconut milk and stir until the sauce is smooth and creamy.
10. Let the sauce simmer for a few minutes so the flavors come together.
11. Add the crispy tofu to the sauce and gently mix until fully coated.
12. Taste and adjust with more salt or chilli if needed.
13. Serve warm with rice, naan, roti, quinoa, or your favorite grain.
14. Say a prayer of gratitude, serve with love, and eat with joy.

notes

• Pressing the tofu helps it crisp better before it goes into the sauce.
• Cornstarch gives the tofu a light crispy coating, so don’t skip it if you want texture.
• Cooking the tomato paste with the spices for a few minutes gives the sauce a deeper flavor.
• Keep the sauce at a gentle simmer after adding coconut milk so it stays creamy.
• For a thicker sauce, simmer uncovered for a few extra minutes. For a looser sauce, add a splash of water or extra coconut milk.
• This is lovely with basmati rice, quinoa, roti, naan, or a fresh cucumber salad.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or coconut milk if the sauce thickens.
• Dietary note — Vegan: ✅ if using vegan butter