Vegan Tikka Masala Recipe With Tofu And Cauliflower

VEGAN CAULIFLOWER TIKKA MASALA

Steps:

• If you havent yet, make my Tikka Masala Sauce. To a large bowl, Add the chopped cauliflower florets, drizzle oil and lemon juice and toss well to coat. In a small bowl mix all the spices and salt. Sprinkle the spices all over the cauliflower and toss to coat. Spread the florets on a parchment lined baking sheet or baking dish. Bake at 400 degrees F (205 C) for 25 mins.
• In a saucepan over medium heat or instant pot on saute mode, combine the tikka masala sauce and baked cauliflower. Add 1/4 cup of non dairy cream if needed. Mix well. Bring to a boil. At this point you can also add in a cup or more chickpeas for added protein. Cook for about 3-4 mins. Taste and adjust salt and flavor.
• Garnish with fenugreek leaves or cilantro. Sprinkle some smoked paprika or cayenne (really important for a smoky flavor). Take off heat. Then let the mixture sit for another few mins before serving. Serve with Naan, flatbreads or rice.

VEGAN TIKKA MASALA RECIPE (WITH TOFU AND CAULIFLOWER)

Steps:

• Preheat the oven to 400°F/200°C.
• In a small bowl, mix well all ingredients for the tikka masala seasoning.
• Cut the tofu into bite-sized cubes, add in half of the tikka masala seasoning mixture and drizzle with 1 Tbsp of olive oil. Mix until evenly coated. (If time allows, refrigerate for at least 1 hour).
• Place the marinated tofu into a baking pan, making sure you leave enough space between the pieces and bake for 15-20 minutes until it gets slightly dark brown on the edges.
• Heat the remaining oil in a large pot over medium heat, then sauté the onions, garlic, carrots, bell peppers, until tender, about 4-5 minutes.
• Add in the remaining spice mixture and cook for 30 seconds, just until they start to release their flavors, stirring constantly.
• Stir in water, tomato puree, coconut milk, mushrooms, cauliflower and potatoes.
• Place the lid on and lower the heat. Simmer for about 15 minutes, or until the 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 the sauce starts to thicken.
• Garnish with fresh cilantro!

ROASTED CAULIFLOWER AND TOFU TIKKA MASALA

Steps:

• Set oven to 400° and lay cauliflower and tofu on a lined baking sheet.
• Drizzle cauliflower and tofu with olive oil and sprinkle with salt.
• Bake for 20 to 25 minutes. The tofu may need to be flipped half-way.
• Check tofu for desired consistency. If you prefer it more firm, you may bake for another 5 minutes.
• Meanwhile, in a bullet blender, blend 1/2 cup cashews with 1/2 cup water. You can pre-soak the cashews, but it is not necessary. Set this aside.
• In a blender or bullet blender, combine the onion, ginger, garlic and green chilies. Blend until it is a smooth puree.
• In a deep skillet or pot, add 1 tbsp butter (or more!) and 1-2 tbsp of a mild flavored oil such as sunflower.
• Add the whole spices to the oil: cardamom, clove, cinnamon, peppercorn. Turn the flame to high. The oil will become fragrant as it heats up.
• Once the oil is hot, add the onion, ginger-garlic mixture to the pot. Reduce the heat to med-high. Saute until the onion smell begins to go away.
• Add tomato puree, reduce to medium. (Note: Be very careful as this tends to sputter as it heats up. )
• Add 1 tsp red chili powder (optional for heat), and 1 tsp paprika or kashmiri chili powder (for color), 1/2 tsp garam masala, and 2 tsp maple syrup or a sweetener of choice.
• Cover and simmer for 5-10 minutes to reduce the tomato sauce and mellow its strong tomato flavor. Add water as needed so the dish does not burn on the bottom.
• Once the flavors come together and the pungent aroma mellows, reduce the flame and mix in the cashew cream. Feel free to reserve some for garnish.
• Fold in the tofu and cauliflower and sprinkle some kasuri methi on top.
• Garnish with cilantro and serve!