Tofu tikka masala

Method

1. Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper. If the tofu has not been marinating since this morning, pat it dry, cut it into 2 cm cubes and coat it in the coconut yogurt and tikka paste now.
2. Spread the tofu out on the tray in one layer and bake for 20 minutes, turning once, until the coating is dry and charred in spots.
3. Meanwhile, chop the onion finely and crush the garlic. Warm the olive oil in a deep pan over a medium heat, cook the onion with a pinch of salt for about 8 minutes until soft, then add the garlic for 1 minute.
4. Add the chopped tomatoes and coconut milk and simmer gently for 15 minutes, stirring now and then, until the sauce is thick enough to coat a spoon.
5. In the meantime, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
6. Fold the baked tofu into the sauce along with any marinade left on the tray, and warm through for 2 minutes. Season with salt.
7. Roughly chop the coriander. Fluff the rice with a fork and serve the tofu and sauce over it, topped with the coriander.

Tip Marinate the tofu the night before or in the morning, and the paste has time to flavour it right through.

Photo made with AI.

From Nosha · nosha.app