Tandoori tofu tikka masala

with basmati rice, tomato sauce and coconut cream

A fantastic taste-sensation of Hindu spices, where the tofu is first roasted in the oven and then cooked in its sauce. The almonds give it the final touch.

Nice and quick!
Vegan
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

tree nut, soya

Ingredients

Basmati rice

Tofu

Tandoori masala

Tomato paste

Coconut cream

Lemon

Garlic

Ginger

Dried chilli

Tomato sauce

Ground coriander

Ground cumin

Agave syrup

Almonds

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3155
754
28
11
111
9
8
22
0
567

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 180 degrees.

Add the rice and 400ml of water to a medium-size pot. Gently bring it to a boil and reduce the heat to a minimum. Cover the pot and let it cook for 12 minutes. Turn off the heat and let it rest for 5 minutes.

Mix half of the tomato paste, the tandoori masala, 1 tablespoon of coconut cream (reserve the rest for the sauce) and the juice of half a lemon in a bowl. Cut the tofu into cubes of 2cm and mix it with the mixture in the bowl. Place the tofu on a baking tray and bake it in the oven for 15 minutes until it browns.

Mince the garlic and grate the ginger. Chop the almonds. Heat 2 tablespoons of olive oil in a medium-size pot and add the remaining tomato paste, the garlic, ginger, cumin powder, ground coriander, 1/4 of the chilli without seeds, the tomato sauce, the remaining coconut cream, the agave syrup and the almonds. Cook the sauce for 10-12 minutes until it has a full flavour. Season to taste. Add the roasted tofu to the sauce.