Vegan Tikka Masala Tofu Bowl

• 份量: Serves: 2
• 总时间: 16 minutes

配料

For the tofu

400g firm tofu, pressed and cubed

1 tbsp oil

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1/2 tsp turmeric

For the tikka sauce

1 tbsp oil

1 onion, finely diced

3 cloves garlic, minced

1 thumb ginger, grated

2 tsp garam masala

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chilli powder

400g tin chopped tomatoes

150ml coconut cream

Salt, to taste

Fresh coriander, to garnish

To serve

250g cooked basmati rice

Handful lettuce, shredded

1 tomato, sliced

1/2 red onion, sliced

1/2 cucumber, sliced

步骤

Toss the tofu cubes in the oil, cumin, coriander, smoked paprika and turmeric.

Heat a pan and fry the tofu until golden on all sides. Set aside.

In the same pan, fry the onion until soft, then add the garlic and ginger for a minute.

Stir in the garam masala, cumin, smoked paprika and chilli powder, cooking for 30 seconds.

Add the chopped tomatoes and simmer for 10 minutes until thickened.

Stir in the coconut cream and season with salt, blending until smooth if you prefer a silkier vegan sauce.

Return the tofu to the pan and simmer for 5 minutes until well coated.

Serve over rice with the salad and fresh coriander, finishing off this vegan tikka bowl.