Description
This super easy vegan tikka masala takes just 30 minutes to make.
Ingredients
- 1 package (16 Oz. Size) Extra Firm Tofu, Drained And Cut Into ½ Inch Cubes
- 2 Tablespoons Olive Oil, Divided
- 1 White Onion, Diced
- 2 cloves Garlic, Minced Or Pressed
- 2 Medium Carrots, Peeled And Sliced
- 1 Red Bell Pepper, Cut Into Chunks
- ½ cups Water
- 1 can (15 Oz. Size) Tomato Sauce
- 1 can (about 13 1/2 Oz. Size) Coconut Milk
- 2 cups Button Mushrooms
- 2 cups Cauliflower Florets
- 1-½ cup Diced Gold Potatoes, Chopped Into Small Cubes
- 1 cup Frozen Peas
- Sea Salt And Fresh Ground Black Pepper To Taste
- Fresh Chopped Cilantro, For Garnishing
- FOR THE TIKKA MASALA SEASONING:
- 1 Tablespoon Garam Masala
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Turmeric
- ½ Tablespoons Paprika
- ½ teaspoons Chili Flakes, Or To Taste
Preparation
Preheat oven to 400°F (200°C).
In a small bowl, mix well all ingredients for the tikka masala seasoning.
Cut tofu into bite-sized cubes. Add half of the tikka masala seasoning mixture and drizzle with 1 tablespoon of olive oil. Mix until evenly coated. (If time allows, refrigerate for at least 1 hour).
Place marinated tofu into a baking pan, making sure you leave enough space between the pieces. Bake for 15–20 minutes until it gets slightly dark brown on the edges.
Heat remaining oil in a large pot over medium heat. Sauté onions, garlic, carrots, and bell peppers until tender, about 4–5 minutes.
Add remaining spice mixture and cook for 30 seconds, just until they start to release their flavors, stirring constantly. Stir in water, tomato sauce, coconut milk, mushrooms, cauliflower and potatoes.
Place the lid on and lower the heat. Simmer for about 15 minutes, or until veggies are fork tender and all flavors are blended.
Stir in frozen peas, roasted tofu and season with salt and pepper, to your taste. Simmer for another 3–4 minutes, or until sauce starts to thicken.
Garnish with fresh cilantro and enjoy!
