MTOFU Tikka Masala recipe by @mtofukenya Creamy, plant-based, quick and easy. Serve with rice
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MTOFU Tikka Masala
1 tsp: Coriander, ground
6 cloves: Garlic
1 2 inch piece: Ginger
1 1/2: Tomatoes
1: Yellow onion
200grams: Natural MTOFU
50ml: Coconut milk, full fat
2 tbsp: Tomato paste
1/2 gram: Vegetable broth
1/4 tsp: Cardamom, ground
1/4 tsp: Cayenne
1 tsp: Coconut sugar or brown sugar
1 tbsp: Cornstarch
2 tsp: Garam masala
1 1/2 tsp: Salt
1 tsp: Turmeric, ground
3 tbsp: Neutral high heat vegetable oil
1 1/2 tsp: Cumin seeds
240 gram: Yogurt, plain vegan
Drain excess liquid from MTOFU package.
Wrap natural MTOFU in several clean towels and place heavy object on top, pressing for 10-15 minutes.
Mix together all of spices and set aside.
In skillet, heat coconut oil over medium heat and add diced onion with pinch of salt.
Cook onion, stirring occasionally, until translucent and starting to lightly brown (about 4-6 minutes).
Add cumin seeds and cook for 60 seconds.
Add garlic and ginger, then stir in spice mixture and cook, stirring constantly, until fragrant (about 45 seconds).
Add bell pepper, nutritional yeast, and tomato paste, and cook for 2 more minutes, stirring frequently.
Add tomatoes and stir well, scraping around bottom of pan, then cook for 3-4 minutes.
Cut natural MTOFU into small cubes and add to sauce.
Add coconut milk, fenugreek leaves (if using), white wine vinegar, and coconut sugar, stirring to combine.
Bring mixture to boil and lower heat to simmer.
Cook on low for 1 hour, stirring occasionally.
Remove from heat and season to taste with additional salt and fresh lemon juice.
Serve with steamed basmati rice or naan and garnish with chopped coriander