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Total Time
2hrs 40mins
Prep 20 mins
Cook 2 hrs 20 mins

A delicious vegan take on the meaty Indian dish. About medium spicy---adjust to suit your taste. Adapted (simplified) from Vegetarian Journal, Issue One, 2008. Cooking time includes marinating time.

Ingredients Nutrition

Directions

  1. Drain tofu for approximately half an hour. Meanwhile, mix 1/4 cup soy yogurt with 2 cloves crushed garlic and 1 teaspoon grated ginger. Cut tofu into cubes and marinate in yogurt mixture for at least 2 hours in refrigerator.
  2. In a medium pot, mix remaining ginger and garlic, tomato products, and seasonings. Simmer over low heat until thick.
  3. While the sauce simmers, sautee tofu in a dry, non-stick skillet until golden brown.
  4. Stir tofu cubes into sauce. If a creamier sauce is desired, add soy yogurt until desired consistency is achieved. Heat just until warm.
  5. Serve over rice with a pot of soy chai.
Most Helpful

3 5

This turned out pretty well. However, I had difficulty cutting the acidic edge of all the tomatoes. I de-veganized it by adding a 2 T Ghee which helped make it a bit creamier and cut the sourness of the yogurt. Also, I'm unsure if marinading the tofu is worthwhile. I let it sit for nearly 24 hours and it didn't seem to have much of an impact. Perhaps my local variety of tofu is simply too dense. I want to make this again and integrate some other Tikka recipe ideas.