Tofu tikka masala

Ingredients

For 6 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 800 g extra-firm tofu
• 227 g thick, plain, unsweetened vegan yoghurt
• 9 garlic cloves, divided
• 5 cm fresh ginger, divided
• 3 tbsp lemon juice, divided
• 4½ tbsp oil, plus extra for the tray
• 1½ tsp cumin seeds for the marinade
• 4 tsp coriander seeds
• 6 cloves, 30 peppercorns and seeds from 6 cardamom pods
• 2 small cinnamon sticks
• 2½ tsp Indian chilli powder, divided
• 1½ tsp turmeric, divided
• 1 tsp paprika
• 1 tsp ground ginger and ½ tsp nutmeg
• 1 tbsp cumin seeds for the sauce
• 2–6 dried chillies, to taste
• 1 large red onion
• 1 serrano chilli, optional
• ½ tsp ground coriander
• 2 tbsp tomato purée
• 454 g diced tomatoes
• 1 small bunch fresh coriander
• 3 tbsp water
• 1 tbsp garam masala
• 2 tbsp dried fenugreek leaves, optional
• 400 ml coconut milk
• 1 tbsp vegan butter
• Salt to taste
• Cooked basmati rice to serve

Step-by-step method

1. Press tofu for 20–30 minutes and break into chunks. Meanwhile, toast the marinade cumin, coriander seeds, cloves, peppercorns, cardamom and cinnamon in a dry pan for 2–3 minutes. Cool and grind.
2. Mix the ground spices with 1½ tsp chilli powder, 1 tsp turmeric, paprika, ground ginger and nutmeg.
3. Combine this blend with yoghurt, 3 grated garlic cloves, 1 cm grated fresh ginger, 2 tbsp lemon juice, 1½ tbsp oil and salt. Coat tofu and marinate in the fridge for at least 2 hours.
4. Heat the oven to 260 °C and use a grill-safe dish. Oil it, add tofu drained of excess marinade and brown under the grill for about 10–12 minutes, checking frequently after the first 5.
5. For the sauce, heat the remaining 3 tbsp oil and fry cumin for 1 minute. Add dried chillies, then chopped onion; cook for 6–8 minutes until golden.
6. Add remaining chopped garlic and ginger, optional serrano, remaining turmeric and chilli powder, and ground coriander. Stir in tomato purée and tomatoes and cook for 2–3 minutes.
7. Add chopped coriander stems, water and salt. Cover and simmer for about 15 minutes; remove the dried chillies.
8. Mix in coconut milk, garam masala, fenugreek and vegan butter. Add browned tofu and remaining lemon juice; heat for another 2 minutes. Adjust seasoning, finish with coriander leaves and serve with basmati rice.