Add the tofu to marinade and coat evenly. This dish is typically made with chicken, although vegetarian Tikka Masala versions using tofu, mushroom, chickpea or cauliflower are now very popular. If prepared in advance, reheat the tofu and sauce over medium heat. Rich and creamy tofu tikka masala is a vegan adaptation of popular chicken tikka masala. Tikka Masala Paste – I use Patak’s tikka masala paste (not an ad) this is the best for flavour. Leave in fridge for a … It’s usually garnished with cilantro and a little bit of cream. Drain on paper towels. Tikka masala, traditionally made with chicken, is surprisingly easy to make vegan! Tikka masala is a dish from my native country of India, but it is usually made using chicken or paneer. Tikka Masala is an Indian inspired dish served mostly in America and Britain. You should find it in the chilled section. Freezer: My tofu and chickpea vegan tikka masala freezes well for up to 2-3 months. It consists of the protein cooked in a creamy tomato and cashew sauce with garam masala. Add the sauce and simmer for 3 minutes. Onion, garlic, ginger – one white onion, 2 – 3 cloves of garlic, depending on how much you love garlic! Once the tofu preparation has been done, cut the tofu into small cubes. Tofu – you’ll need extra firm tofu, almost all of the larger supermarkets now stock tofu. Tofu. In a large non-stick skillet over medium-high heat, brown the tofu in the butter. It is made of small pieces of meat (Tikka) served in a gravy-like creamy tomato sauce containing lots of spices. Meanwhile, in a pot of salted boiling water, cook the tofu for 5 minutes (see note). Place all of the ingredients for the tofu marinade in a large bowl, leaving out 1 tablespoon oil and mix together making a thick marinade. This flavourful curry sauce pairs perfectly with tofu and makes for an easy and delcious meatless meal for any day of the week. Instead of chicken, we use pan-fried tofu for a meat-like texture that soaks up plenty of flavor from a rich, spiced tomato and coconut milk sauce. Re-heat: Simply re-warm my vegan tikka masala on the hob or in the microwave. Alternatively, whole grain rice or quinoa would provide healthier options. The ultimate sides for my vegan tikka masala: Serve with white basmati rice for that takeaway vibe. Add water, if needed.