Food Network UK

Gluten Free Vegan Tikka Masala

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Ingredients

  • 24.60 ounces extra firm tofu
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup soy yogurt
  • 3 teaspoons minced ginger
  • 3 teaspoons garlic
  • 0.25 teaspoon white pepper
  • 0.25 teaspoon cumin powder
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon cardamom powder
  • 0.25 teaspoon chilli powder
  • 0.25 teaspoon turmeric
  • 3 tablespoons lemon juice
  • 4 tablespoons vegetable oil
  • 5 ounces tomato pur�e
  • 10 ounces tomato puree
  • 2 lbs tomato
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 2 teaspoons green chillies
  • 1 tablespoon red chilli powder
  • 2 teaspoons clove
  • 8 green cardamoms
  • 1 to taste salt
  • 3 tablespoons coconut milk
  • 0.67 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup soymilk
  • 1 teaspoon fenugreek seeds
  • 2 teaspoons ginger
  • 1 to taste honey

Use imperial measurements

Method

How to make Gluten Free Vegan Tikka Masala

  • -Whisk all of the ingredients in Part A together in a large bowl. Add the tofu, cut into 2 inch cubes.
  • -Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the tofu for 8 minutes, basting with marinade twice. Drain excess marinade and bake for another 2 minutes.
  • -While doing this, make the sauce in Part B. Remove seeds and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
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(Courtesy of Food.com)