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Tandoori Tofu Tikka Masala

Thursday, February 14, 2019 Edit
In my book, anything served on a stick is a winner. It seals the deal if what’s on the stick is smothered in a charred tandoori paste, restaurant style.
Tandoori Tofu Tikka Masala

Ingredients

  1. 300g tofu puffs
  2. Fresh coriander, chopped, to garnish
  3. Lime or lemon wedges, to garnish
  4. Paratha or naan, to serve
  5. Rice, to serve

For the homemade tandoori paste:

  1. 1 tsp whole coriander seeds
  2. 8 black peppercorns
  3. 2 dried red chillies (or fresh if you like)
  4. 2 inch stick cinnamon
  5. 1 tsp cumin seeds
  6. 1 star anise
  7. 4 cloves
  8. Seeds of 4 green cardamom pods
  9. 1 black cardamom (optional)
  10. 1 tsp fennel seeds
  11. 1 tsp turmeric
  12. 2 tbsp concentrated tomato puree
  13. 2 tbsp coconut cream
  14. 1 tsp salt
  15. 1 tbsp lemon juice

For the sauce:

  1. 1 tbsp oil
  2. 4 cloves fresh garlic, chopped
  3. 1 tbsp grated ginger
  4. 3 red chillies, chopped (or to taste)
  5. 1 tbsp concentrated tomato puree
  6. 400g passata
  7. 2 tbsp ground coriander
  8. 1 tbsp ground cumin
  9. 2 tsp garam masala
  10. 2 tbsp ground almonds
  11. 2 tsp ground green cardamom seeds
  12. 2 tsp ground fennel seeds
  13. 400ml coconut milk
  14. 1 tsp kasoori methi (optional)
  15. 2 tbsp light brown sugar
  16. Salt, to taste

Method

  • 1. To make the tandoori paste, heat a dry frying pan until hot. Add all the spices apart from the coconut cream, lemon juice, salt and concentrated tomato puree. Toast until aromatic, a couple of minutes but don’t leave it unattended because it can burn very easily.
  • 2. Place all the spices in a high-powered blender or coffee grinder. I use my NutriBullet. Once ground to a fine powder, stir in the lemon juice, coconut cream, tomato puree and salt.
  • 3. Add the tofu puffs to the paste and give them a good mix, taking care not to break the tofu pieces up. Set aside while you make the vegan tikka masala sauce.
  • 4. Pre-heat the oven to 200C.