Luckily eating curry is usually a vegan paradise. Once you’ve checked over the dishes ingredients, there are usually a fair few that are suitable for vegans. But oh how I missed Tikka Masala. I’m not normally one for a supermarket jar or sauce but they come up trumps on these so we’ve found. Here’s how we make ours.
- Pack of firm tofu – for tips on pressing tofu look here
- Sainsbury’s Tikka Paste
- 200g Chopped tomatoes
- 250g soya yoghurt
- 250ml coconut cream
- Tablespoon or 2 of oil
- A good sprinkle of polenta (probably about 2 tablespoons)
Press the tofu until firm and then slice into around 18 pieces. Pop into a plastic food bag along with the polenta until lightly coated.
Heat the oil in the pan and add the tofu. The polenta gives it a bit of texture.
Add the tikka paste, tomatoes, coconut cream and yoghurt and cook for around 20 minutes stirring regularly. Take care as it will stick to the bottom of the pan if you don’t.
Easy peasy lemon squeezee.
I’d recommend serving with the usual rice, poppadums, Bombay potatoes etc, but I’m not judgey if you want to have it with chips either.