Gluten Free Vegan Tikka Masala |
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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 4 |
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This recipe is a variation on one from . It is very flavorful! Enjoy! I really enjoy this served with rice and spinach. Ingredients:
2 (12 1/3 ounce) packages extra firm tofu |
1/4 cup soy yogurt |
3 teaspoons minced ginger |
3 teaspoons crushed garlic |
1/4 teaspoon white pepper |
1/4 teaspoon cumin powder |
1/4 teaspoon nutmeg |
1/4 teaspoon cardamom powder |
1/4 teaspoon chili powder |
1/4 teaspoon turmeric |
3 tablespoons lemon juice |
4 tablespoons vegetable oil |
5 ounces tomato paste |
10 ounces tomato puree |
2 lbs tomatoes, chopped |
2 teaspoons ginger paste |
2 teaspoons garlic paste |
2 teaspoons green chilies |
1 tablespoon red chili powder |
2 teaspoons cloves |
8 green cardamoms |
salt |
3 tablespoons coconut milk |
2/3 cup plain soymilk |
1 teaspoon fenugreek seeds |
2 teaspoons ginger, julienned |
honey |
Directions:
1. -Whisk all of the ingredients in Part A together in a large bowl. Add the tofu, cut into 2 inch cubes.
2. -Marinate overnight in the refrigerator. Preheat oven to 350ยบ F. Bake the tofu for 8 minutes, basting with marinade twice. Drain excess marinade and bake for another 2 minutes.
3. -While doing this, make the sauce in Part B. Remove seeds and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
4. -Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add coconut milk and soy milk. Stir.
5. -If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the tofu tikka masala.
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