Vegan Tikka Masala Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 13To prep: 10 minutesTo cook: 20 minutesDifficulty: Easy Nutrition per servingKilojoules: 1345Calories: 322Protein: 23gFat: 11.6gSaturated Fat: 1.7gCarbohydrates: 26.4gCarbohydrates per 100g: 6.5gFibre: 10.3gSodium: 399mgPotassium: 931mg Ingredients 300 g firm tofu, pressed and cut into cubes 3 teaspoons olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 tablespoon fresh ginger, grated 2 tablespoons tikka masala spice blend* (or: 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, ½ tsp turmeric, 1 tsp garam masala) 1 can (400 g) diced tomatoes 1 tablespoon tomato paste (for richness & colour) 1 can (375 ml) evaporated skim milk 1 can (400 g) chickpeas, drained and rinsed Salt and pepper, to taste Juice of ½ lemon Fresh coriander, for garnish Method Toss tofu cubes with 1 teaspoon of olive oil, a pinch of paprika and salt. Pan-fry until lightly golden. Set aside. Heat 2 teaspoons of olive oil in a large pan over medium heat. Add onion, sauté for 5 minutes until soft and golden. Stir in garlic and ginger, and cook for 1 minute. Add tikka masala spice blend and stir for 30 seconds until fragrant. Add diced tomatoes and tomato paste. Simmer for 5–7 minutes, until slightly thickened. Stir in evaporated skim milk and simmer gently (do not boil on high heat, or it may split). Add chickpeas and golden tofu. Cook another 10 minutes, uncovered, until sauce thickens and coats everything. Taste and season with salt and pepper. Add a squeeze of lemon juice and garnish with coriander.
