Gluten Free Vegan Tikka Masala

Submitted by Roccoli

"This recipe is a variation on one from indianfoodforever.com. It is very flavorful! Enjoy! I really enjoy this served with rice and spinach."

 

• Ready In: 24hrs
• Ingredients: 27
• Serves: 4

ingredients

• Part A

• 2 (12 1/3 ounce) packages extra firm tofu
• 1⁄4 cup soy yogurt
• 3 teaspoons minced ginger
• 3 teaspoons crushed garlic
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon cumin powder
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon cardamom powder
• 1⁄4 teaspoon chili powder
• 1⁄4 teaspoon turmeric
• 3 tablespoons lemon juice
• 4 tablespoons vegetable oil

• Part B

• 5 ounces tomato paste
• 10 ounces tomato puree
• 2 lbs tomatoes, chopped
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 2 teaspoons green chilies
• 1 tablespoon red chili powder
• 2 teaspoons cloves
• 8 green cardamoms
• salt
• 3 tablespoons coconut milk
• 2⁄3 cup plain soymilk
• 1 teaspoon fenugreek seeds
• 2 teaspoons ginger, julienned
• honey

directions

1. -Whisk all of the ingredients in Part A together in a large bowl. Add the tofu, cut into 2 inch cubes.
2. -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.
3. -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.
4. -Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add coconut milk and soy milk. Stir.
5. -If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the tofu tikka masala.