I’m one of those people who can be convinced to try a new grocery item with a coupon for it. Recently, I had a coupon for one item from a certain brand. The shelf-safe Tikka Masala sauce caught my eye. It sounded exotic and flavory. A perfect compliment to my veggies and tofu. So I bought it without checking the label–I was shopping my local health food store, what could be a problem? Dairy. Turns out this particular sauce has dairy. In reading recipes for Tikka Masala sauce, yogurt seems to be key. Sigh. Oh well, I had it, why not go ahead and cook with it? This yummy recipe is therefore vegetarian rather than my preferred vegan. Have a look–you can make this in no time.
I cruised the Google and found quite a few vegetarian and vegan versions of Tikka Masala, which is traditionally made with chicken chunks (tikka). I combined ideas from these two: Tofu Masala and Vegetarian Tikka Masala, made all the easier for the premade sauce. Here are the ingredients:
- 1 large onion, chopped
- 1 red pepper, diced
- 2 cloves garlic, minced (the pic shows little garlic ends leftover from roasting whole garlic heads)
- 1 (14 oz) extra firm, organic tofu
- 1 (14oz) can chickpeas, drained
- premade Tikka Masala sauce
- cilantro for garnish
- prepared rice
- naan or pita bread for serving
Drain and then press the tofu. Wrap it in a clean kitchen towel and set something a bit weighty on top of it.
Saute onion and pepper in a bit of veggie broth until onions are translucent–about 2-3 minutes.
Add garlic and saute until fragrant–30 seconds to a minute.
Remove the saute to a bowl. Set aside.
Cube the tofu by cutting through the center of the flat side, then cut into sticks and then cubes.
Spray your pan with a bit of spray oil and saute the tofu cubes until mostly browned. I do this by stirring occasionally–I’m too lazy to turn each cube for perfect even brownness.
When tofu is sufficiently browned, add saute back to the pan, along with drained chickpeas. Stir to combine.
Add the sauce and stir to coat.
Scoop rice into a bowl, add the tofu tikka masala, garnish with cilantro, and serve with naan or pita.
So yummy! I’m currently looking around for a truly vegan masala sauce recipe. I’ve found a few so far, some using coconut yogurt–a flavor that sounds yummy with the rest of the ingredients here. I’m also thinking about marinating the tofu ahead of time and grilling it to more closely recreate a traditional Tikka Masala. Do your recipes evolve like this?