Tofu Tikka Massala

I think I have a curry addiction, spicy food captures my imagination and excites me!

I wanted to make a curry that was as near to my favourite at the curry house, prior to being vegan: ‘chicken tikka masala’.

Not to blow my own trumpet, but this recipe really hits the spot, it’s so creamy and favour rich- a perfect healthy indulgence.

I served this curry with quinoa and bulgar wheat, to add more protein, but brown rice can be used too.


Another change you could make, would be to grill the tofu kebabs on a griddle pan to get those characteristic black grill lines, like with chicken tikka. I baked mine in the oven in this recipe.

Don’t be put off my this recipe,it sounds like a faff but its actually not!!!



For the tofu kebabs…

-Block of Tofu drained,wrapped in kitchen roll and pressed under a heavy book for 15 minutes, then chopped into small chunks (2cmx2cm)

-Juice of a lime

-1 tbsp of sweetener of your choice, I used coconut nectar

-1 tbsp tandoori massala spice powder

-half a courgette chopped into discs

-1 red pepper chopped into chunks

-kebab skewers (metal or wooden)


For the curry sauce…

-1 can chopped tomatoes

-1 can coconut milk

-2 vegetable stock cubes dissolved in 200ml of water

-1/2 tsp pink himalayan salt

-1/4 tsp black pepper

-1 tbsp olive oil

-1 onion

-3 cloves of garlic peeled

-1cm fresh red chilli

-2cm fresh ginger peeled

-2 tbsp tandoori masala powder

-2 tsp coconut nectar/ sweetener of choice

-4 medium sweet potatoes peeled and chopped into 2cm x 2cm chunks

-1 handful of mushrooms sliced

-1 tbsp tomato puree

-1 sprinkle of curry leaves (optional)

To serve…

-Quinoa/ and or buckwheat boiled for 12 minutes

-1 tbsp fresh coriander leaves chopped


-Preheat your oven to 220 degrees Celsius

To make the tofu kebabs…

-Mix together the lime juice,  1 tbsp of tandoori masala, and 1 tbsp coconut sugar nectar. Coat the drained and chopped tofu chunks, courgette and red pepper in this marinade and set aside.

To make the curry…

– Make a curry paste by blending the onion, garlic, ginger, chilli, 2 tbsp tandoori masala mix, salt, pepper and olive oil. I use a hand blender to do this, to save on the washing up of a big food processor.

-In a large, non stick saucepan, fry this curry paste for 3 minutes, stirring constantly to ensure the paste doesn’t stick to the pan.

-Then add the chopped sweet potatoes and fry for another 3 minutes stirring all the time.

-Then add the stock, coconut milk, chopped tomatoes and tomato puree, mushrooms, curry leaves and bring to the boil. *I rinse the bowl I had my curry paste in, with a small amount of water and add the rinsings to the pan, ensuring no flavour is wasted! Reduce to a simmer and cover with a lid until sweet potatoes are tender, stirring occasionally.

While the curry is cooking…

-Make the tofus kebabs by sliding the peppers, courgette and marinated tofus chunks onto the skewers.

-Put the kebabs on a roasting tray and spray with some spray oil. Bake at 220 degrees celsius for around 15- 20 minutes, or until crispy and golden.

While the kebabs and curry are on…

-Rinse around 60g of quinoa/ and or bulgar wheat and put in a pan with double the amount of boiling water. Boil for 12 minutes.

Sprinkle curry with fresh coriander leaves and serve with kebabs and quinoa!



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