Vegan Tikka Masala

Ingredients

• 28 ounces Extra Firm Tofu ((800g) pressed for 20-30 minutes)
• 1 cup Raw Cashews ((150g))
• 1/3 cup Water ((80ml))
• 1 Tbsp Lemon Juice
• 1 Tbsp Apple Cider Vinegar
• 2 tsp Garam Masala
• 1/4 tsp Cayenne Pepper
• 1 tsp Turmeric
• 1 tsp Salt
• 1 Tbsp Fresh Ginger (Grated)
• 4 Cloves Garlic (Crushed)
• 2 Tbsp Vegan Butter
• 1 Medium Onion (White, Yellow or Brown, Chopped)
• 4 Cloves Garlic (Crushed)
• 1 Tbsp Fresh Ginger (Grated)
• 1 Birds Eye Chili (Seeded and Chopped)
• 1 Tbsp Garam Masala
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 tsp Coriander Powder
• 1/2 tsp Cayenne Pepper
• 2 and 1/2 cups Crushed Tomatoes ((600ml))
• 1 cup Canned Coconut Cream ((240ml) Unsweetened)
• 1/2 Tbsp Coconut Sugar
• Sea Salt (To Taste)
• Basmati Rice
• Fresh Chopped Cilantro

Instructions

1. 1

   Press the tofu. Press the tofu ideally using a tofu press. If you don't have a tofu press, then simply place the tofu onto a plate, with another plate on top of it and then stack something heavy on top like a heavy pot or a stack of books. Leave it to press for 20-30 minutes.

2. 2

   When the tofu is pressed, roughly chop it into cubes and place it into a mixing bowl.

3. 3

   Preheat the oven to 400°F (200°C).

4. 4

   Prepare the vegan yogurt sauce. Add raw cashews, water, lemon juice, apple cider vinegar, garam masala, cayenne pepper, turmeric, salt, freshly grated ginger and crushed garlic to a blender jug and blend until smooth.

5. 5

   Pour the vegan yogurt sauce over the cubes of tofu in your mixing bowl and gently toss the tofu in the sauce so that it's all evenly coated.

6. 6

   Transfer the tofu to a parchment lined baking tray and spread out evenly.

7. 7

   Bake in the oven for 15 minutes until lightly browned.

8. 8

   Prepare your tomato sauce. While the tofu is baking you can start your tomato sauce.

9. 9

   Add vegan butter to a pot on medium heat and melt the butter. Then add in chopped onions and sauté until softened.

10. 10

    Now add crushed garlic, grated ginger, fresh chili, garam masala, turmeric, cumin, coriander powder and cayenne pepper and sauté with the onions.

11. 11

    Add crushed tomatoes and coconut cream and stir well. Bring to a gentle simmer and let it simmer for a few minutes. Reduce heat and then stir in coconut sugar (for flavor balance) and add salt to taste.

12. 12

    Lastly, add the baked tofu pieces and fold them gently into the sauce.

13. 13

    Your tikka masala is ready to serve!

14. 14

    Serve it over basmati rice with some freshly chopped cilantro sprinkled on top.