This easy vegan recipe for Tofu Tikka Masala is made without garlic and onions. A plant-based spin made with tofu, that is vegan, gluten-free, and nut-free!
- Extra firm tofu - Mustard oil - Ground cumin - Indian sulfur salt - Non dairy yogurt - Tomato puree
View More
In a bowl, mix all the marinated ingredients until well combined. Then add your pressed and cubed tofu and toss well to coat.
View More
Distribute this tofu over a parchment-lined baking sheet. Keep the cubes at least half an inch away from each other. Bake at 400 degrees F (205 c) for 20-25 minutes.
View More
Add oil to a large skillet over medium heat. Once hot, add in the cumin seeds and cook until they’re fragrant. Then add in the bay leaves and chili and continue to cook for a minute.
View More
Then add in the rest of the spices and mix well for a few seconds.
View More
Then add in the zucchini and cook until the zucchini starts to get translucent. Add in your tomatoes and a pinch of salt and cook. Add in a few splashes of water if needed. Cook until the tomatoes are tender.
View More
Then add in your tomato puree, yogurt, lemon juice, salt and mix well and bring to a boil. You can, at this point, add in thinly sliced half of a green bell pepper as well.
View More
Add 1/2 a cup of water and add in the baked tofu and mix well.
View More
Simmer for 5-7 minutes then garnish with pepper flakes, cilantro and serve with rice or Rotis or naan.
View More