Tofu Tikka Masala

Ingredients for 2 servings:

• 400 g tomatoes, chopped
• 200 g peas
• 2 garlic cloves
• 1 onion(s)
• 1 tbsp garam masala
• 1 tsp ginger
• ½ tsp turmeric powder
• ½ tsp cayenne pepper
• 200 ml coconut milk
• oil
• Salt
• 200g tofu
• 3 tbsp cornstarch
• 1 tsp garam masala
• ½ tsp turmeric powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

The vegan version of the Indian classic

Slice the onion and chop the garlic. Heat a little vegetable oil in a pan and sauté until translucent. Add the garam masala, ginger, turmeric, and cayenne pepper and sauté briefly. Add the chopped tomatoes and coconut milk and simmer everything together for 8 minutes. Transfer to a saucepan and puree the sauce with an immersion blender, add the peas, and simmer for another 5 minutes. Dry the tofu as thoroughly as possible with a kitchen towel. Cut into bite-sized pieces and toss in a bowl with cornstarch, 1 teaspoon garam masala, 1/2 teaspoon turmeric, and 1/2 teaspoon salt until all pieces are coated with starch and spices. Heat some vegetable oil in a pan and fry the tofu until crispy all over. Drain on kitchen paper and add to the sauce at the very end to keep it crispy. Serve the sauce with the tofu. It goes well with potatoes, quinoa, rice or naan bread.