TIKKA MASALA TOFU

It’s funny when a single ingredient evokes a need to have a certain dish for tea and today it was Tikka Masala Tofu.  I was in the yogurt aisle of the supermarket getting the Alpro Cherry yogurt for my son as I do most days as he usually polishes off a whole big tub in one go!  The Plain Alpo grabbed my attention and I immediately thought of tikka masala.

Of course this classic dish can be veganised with quorn and I have done so on a few occasions but the tofu in my trolley also grabbed my attention.  So here it is, Tofu Tikka Masala and it works, big time.  I served it with potato and kale patties, broad beans and corn on the cob but it would work on a butty, on a kebab or as a salad topping.

INGREDIENTS:

• 1 pack of Tofu (I like Tofoo but any firm brand is fine, or pressed)
• 1 small red onion
• 1 tsp ginger
• 2 cloves garlic
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp cayenne pepper
• 1tsp smoked paprika
• 2 tsp garam masala 2 tbsp
• rapeseed oil
• good pinch of salt
• handful of fresh coriander
• 2 tsp tomato puree
• 5 tbsp Alpro plain yogurt
• half a lemon
• rapeseed oil

METHOD

1. mix together all the spices in a pan and add the onion chopped very finely
2. add the oil, salt and a dash of water to bring it together
3. fry for 5 minutes on a very low heat, stirring regularly
4. remove from the heat and allow to cool
5. add the coriander, tomato puree, yogurt and lemon juice
6. chop the tofu into chunks and fry in a separate pan in rapeseed oil with a pinch of salt and pepper
7. remove from the pan and pour the marinade onto the tofu and leave in the fridge for at least 1 hour (overnight is best)
8. bake in the oven at 180 for 20 minutes until crisp