Tofu Tikka Masala (Vegan)

Ingredients

• 700 gextra-firm tofu, extra-firm, cubed
• 1¾ tbspcurry powder
• 1¾ tspsmoked paprika
• 1½ tspground cumin
• 1¼ tbspcanola or avocado oil
• 1medium onion
• 3cloves garlic
• 1¾ tbspfresh ginger, grated
• ½can (796 ml) crushed tomatoes
• 250 mllight coconut milk
• ¾ tspsalt
• 240 gdry long-grain white or basmati rice
• 8 gfresh cilantro
• 150 gfrozen green peas

Method

1. Preheat the oven to 220°C (425°F) with a rack in the upper third. Line a baking sheet with parchment.

2. Press the tofu for 15 minutes and cut into 2.5 cm (1 inch) cubes. Toss with half the curry powder, smoked paprika and cumin and half the oil, and spread on the tray.

3. Roast for 20 minutes, turning once, until golden and firm.

   20 min timer

4. Meanwhile, rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

5. Heat the rest of the oil in a large skillet over medium heat. Cook the diced onion until soft, about 5 minutes. Add the garlic, ginger and remaining spices and stir for 1 minute.

   6 min timer

6. Add the crushed tomatoes, coconut milk and salt and simmer over medium-low heat for 10 minutes, stirring now and then, until thick.

   10 min timer

7. Stir in the roasted tofu and frozen peas and simmer for 3 minutes until the peas are hot.

   3 min timer

8. Finish with chopped cilantro and serve over the rice.

Storing and reheating

Keeps 4 days.