Tofu Tikka Masala

This recipe was originally published in the award-winning cookbook Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way by Sam Turnbull (Appetite by Random House, 2023). Reprinted here with permission.

You can purchase Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way here

Ingredients:

• 2 tsp garam masala
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tbsp (15 ml) light oil, such as canola or vegetable
• 1 yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp (15 ml) minced or grated fresh ginger
• 1x 14 fl oz. (398 ml) can crushed tomatoes
• 1x 12 oz. (340 g) block extra-firm tofu, torn into 1-inch (2.5 cm) pieces
• 1 tsp salt
• 1x 13 ½ fl oz. (400 ml) can full-fat coconut milk
• 1 handful fresh cilantro, coarsely chopped, for garnish
• Cooked rice, for serving
• Vegan naan or pita, for serving (gf if preferred)

Method:

1. In a small bowl, mix together the garam masala, chili powder, cumin, coriander, and turmeric. Set aside.
2. Heat the oil in a large saucepan over medium-high heat. When hot, add the onions and cook for about 3 minutes, until they start to become tender. Add the garlic and ginger and continue to cook until everything begins to brown. Add the spices and toast them for 30-60 seconds, stirring constantly. Add the tomatoes, tofu, and salt. Bring to a simmer and cook for 10-15 minutes, until the sauce has darkened in color. Stir in the coconut milk and bring back to a simmer just to heat through. Garnish with cilantro and serve with rice and naan.

Make Ahead: This curry tastes even better the next day! Allow it to cool, then store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Note: I like to tear the tofu into chunks about 1 inch (2.5 cm) in size. Some chunks will be bigger and others will be smaller, and that’s perfect! Torn tofu makes for the best chicken-like texture  and grips the sauce better.