Tandoori tofu tikka masala

Tandoori tofu tikka masala

Tags

Vegan
Indian

Cook

Ingredients

  • 300g tofu puffs
  • Fresh coriander chopped
  • Naan
  • Rice
  • 1 tsp whole coriander seeds
  • 6 black peppercorns
  • 2 dried red chillies
  • 2 inch stick cinnamon
  • 1 tsp cumin seeds
  • 1 star anise
  • 4 cloves
  • Seeds of 4 green cardamom pods
  • 1 tsp fennel seeds
  • 1 tsp turmeric
  • 2 tbsp concentrated tomato puree
  • 2 tbsp coconut cream
  • 1 tbsp lemon juice
  • 6 cloves fresh garlic chopped
  • 1 tbsp ginger
  • 3 red chillies chopped (or to taste)
  • 1 tbsp concentrated tomato puree
  • 1 tin tomatoes
  • 1 tbsp ground coriander
  • ½ tbsp ground cumin
  • 2 tsp garam masala
  • 2 tbsp ground almonds
  • 2 tsp ground green cardamom seeds
  • 2 tsp ground fennel seeds
  • 400 ml coconut milk
  • 2 tbsp light brown sugar

Steps

  1. Heat a dry frying pan until hot. Add the spices from coriander seeds to fennel seeds.
  2. Toast until aromatic, a couple of minutes.
  3. Place all the spices in a blender and grind spices to a fine powder.
  4. Once ground stir in the turmeric, lemon juice, coconut cream, tomato puree and salt.
  5. Add the tofu puffs to the paste and give them a good mix.
  6. Cook the rice and pre-heat the oven to 200°C.
  7. Heat oil in the wok. Add the garlic, ginger and chillies. Sauté for a few moments.
  8. Add the tomato puree. Cook for 5 minutes on a medium heat, stirring all the time.
  9. Add the canned tomatoes, followed by the rest of the ingredients.
  10. Give it a good whisk, cover and cook on a low heat for 20-30 minutes, stirring often.
  11. Skewer the tofu pieces. Arrange on a lined baking tray and pop into the oven for 8-10 minutes, turning them halfway.