I can’t say that I ate Tikka Masala before going vegan, but I will sure be eating this vegan version a lot. Unfortunately, I have nothing to compare it to in terms of authenticity, but this dish was heavenly. I modified Max LaManna’s mushroom dish to use tofu instead and I added a little mango chutney on the side for a little something extra. Yummmmmmy!

Ingredients:

• 2 tbsp neutral oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tbsp garam masala
• 1 tsp chilli powder
• 1 14 oz can diced fire-roasted tomatoes
• 1/2 cup coconut milk
• 1 lime
• Pressed extra firm tofu
• cornstarch

For the Rice

• 1 1/2 cups basmati or jasmine rice
• 1 2/3 cups coconut milk
• 1 cup vegetable stock
• 4-6 cardamom pods
• 1 cinnamon stick
• salt and peper

Optional

• cilantro
• chutney

• Step 1) Preheat the oven to 350 degrees. The tofu and rice will be going in here.
• Step 2) Tear apart the tofu and toss it with cornstarch. Put it on a baking sheet. Rinse the rice under water until water is clear. Add to a baking dish with coconut milk, stock, cardamom, and cinnamon. Season with salt and pepper then cover with foil. Put both dishes in the oven for 40-45 minutes
• Step 3) Heat up a tablespoon of the oil in large saucepan over medium heat. Fry the onion with salt and cook until soft. Add the garlic and ginger. Make a hole in the middle and toss in the spices. Toast for a minute then combine everything in the pan. Add the chopped tomatoes and reduce to a simmer. Cover with a lid and let cook for 20 minutes.
• Step 4) Stir the coconut cream into the curry followed by the crispy tofu. Taste and season well, adding the juice of half the lime. 
• Step 5) Serve the curry with rice. Cut fresh cilantro to put on top and add a side of chutney if you’d like.