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Tikka Tofu Masala Naan

20 mins
serves 2
plant-based

inspired by: Planthood

Ingredients

• 280g firm tofu
• 1 tbsp olive oil
• 2 vegan plain naans
• 4 tbsp soy yogurt (10 total)

tikka masala sauce
• 50g tikka masala paste
• 100 ml soy cream
• 6 tbsp soy yogurt (10 total)
• 2 tomatoes

Thai 7 spice
• 1/4 tsp coriander powder
• 1/4 tsp cumin powder
• 3/4 tsp ginger powder
• 1/8 dried chili flakes
• 3/4 tsp garlic powder
• 1/8 tsp cinnamon
• 1/2 tsp turmeric

Optional
• 400g tikka masala sauce - instead of making it from paste
• 3 tsp Thai 7 spice - instead of making it from individual spices
• 1 cooked beetroot

Instructions

1. Make the Thai 7 spice by adding together the coriander, cumin, ginger, chili flakes, garlic, cinnamon, and turmeric.
2. Tear the tofu into rough 2 cm pieces and put them in a mixing bowl.
3. Add the Thai 7 spice to the mixing bowl, toss the tofu so they get covered in the spices, then add the olive oil and toss the tofu to get the oil spread out over it too.
4. Heat a large non-stick frying pan on high heat.
5. Put the coated tofu in the hot pan and chargrill it, stirring occasionally.
6. Chop the tomatoes into very small pieces
7. Take out a small saucepan and put in the chopped tomatoes, soy cream, and 6 tbsp of soy yogurt. Heat it on medium heat to a thick sauce consistency. If needed you can add extra water or soy cream if you have extra.
8. When the tofu is slightly charred, take it out of the frying pan and put them aside.
9. Warm the naan in the frying pan, about 1 minute on each side.
10. Put each naan on a plate, then spread the tikka masala sauce over the naans with a spoon. Add the chargrilled tofu pieces on top and add a couple of tbsp of soy yogurt over the tofu.
11. Optional: serve with sliced cooked beetroot.