Gluten Free Vegan Tikka Masala

Name: Gluten Free Vegan Tikka Masala
Prep time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 packages extra firm tofu (12 1/3 ounce); 0.25 cup soy yogurt; 3 tsp minced ginger; 3 tsp crushed garlic; 0.25 tsp white pepper; 0.25 tsp cumin powder; 0.25 tsp nutmeg; 0.25 tsp cardamom powder; 0.25 tsp chili powder; 0.25 tsp turmeric; 3 tbsp lemon juice; 4 tbsp vegetable oil; 5 oz tomato paste; 10 oz tomato puree; 2 lb tomatoes; 2 tsp ginger paste; 2 tsp garlic paste; 2 tsp green chilies; 1 tbsp red chili powder; 2 tsp cloves; 8 green cardamoms; salt; 3 tbsp coconut milk; 0.667 cup plain soymilk; 1 tsp fenugreek seeds; 2 tsp ginger; honey

Oven-baked tofu, soy yogurt and tomato puree, warmed with ginger and cumin, a South Asian dish. It comes to the table with tofu tikka masala.

24 hr · Serves 4 · Takes some skill

Method

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Time: Prep 1440 min · 1440 min total
Difficulty: hard

1
Whisk all of the ingredients in Part A together in a large bowl. Add the tofu, cut into 2 inch cubes.
2
Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the tofu for 8 minutes, basting with marinade twice. Drain excess marinade and bake for another 2 minutes.
3
While doing this, make the sauce in Part B. Remove seeds and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
4
Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add coconut milk and soy milk. Stir.
5
If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the tofu tikka masala.