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Vegan Tofu Tikka Massala Curry

Tofu Tikka Masala

Helen Ridgeway Helen Ridgeway
This tofu tikka masala is a fantastic weeknight curry for the family. It's easy to make, tastes amazing and can be on the table in about 40 minutes. Packed with gorgeous flavors, you can easily adjust the spice level to your preference. Serve it on its own in big bowls or with naan/rice, if you're hungrier.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 529 kcal

Ingredients
 

Ingredients for the sauce:

  • 1 tbsp coconut oil
  • 1 large onion
  • Thumb-sized piece of ginger
  • 1 red bell pepper
  • 1 yellow pepper
  • 2 garlic cloves
  • 1 fresh red chilli
  • 1 tsp sea salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tsp garam masala
  • ½ tsp ground turmeric
  • ½ tsp ground cinnamon
  • 2 large fresh tomatoes
  • 4oo g tinned chopped tomatoes (14oz)
  • 400 ml tin of coconut milk (14oz)
  • 200 g spinach (7oz)
  • Handful of fresh coriander
  • Juice of a lime

Ingredients for the tofu:

  • 600 g firm tofu (21oz)
  • 6 tbsp soya yoghurt
  • 1 tsp turmeric
  • ½ tsp ground cumin
  • ½ tsp garam masala
  • ½ tsp sea salt
  • 1 tbsp coconut oil

Instructions
 

  • To make the tofu, mix the yoghurt with the spices and salt. Chop the tofu into bite-sized pieces and marinate in the yoghurt.
  • For the sauce, chop the onions, slice the peppers and chop the garlic, chilli and ginger into small pieces. Add 1 tbsp of coconut oil to a large pan. When the oil is hot, fry the onion, garlic, peppers, ginger and chili for 4-5 mins.
  • Add the spices, salt and 2 fresh tomatoes (chopped) and continue to cook for another 5 mins.
  • Add the coconut milk and tinned tomatoes to the pan stir well and cook for 10 more minutes.
  • Whilst the sauce is cooking, add a tbsp of oil to a frying pan. Fry the marinated tofu for about 10 mins until slightly browned.
  • Finally, add the spinach to the sauce and stir through to wilt. Add the tofu to the pan and mix to soak up the sauce. Add a squeeze of lime juice and some chopped coriander and serve.

Notes

  • Serve with rice or naan. Or just on its own in big bowls.
  • The nutritional content is based on just the sauce with no rice or naans included.
  • I use full fat coconut milk. If you would like to reduce the fat content, try using a reduced fat coconut milk. 

Nutrition

Calories: 529kcalCarbohydrates: 33.6gProtein: 22.1gFat: 31.6gFiber: 13.1g
Keyword tikka masala, tofu curry, vegan curry
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