Tofu Tikka Masala with Rice
- 55 min
- β β¬3.12
- 2 servings
- Easy
firm tofu, red sweet pepper, and white rice: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
Equipment
- stove
Prepare
Pat firm tofu dry and cut into 1 cm cubes
Pat firm tofu dry and cut into 1 cm cubes. Peel and halve onion, then finely dice.
Cook
Wash red sweet pepper
Wash red sweet pepper, remove the stem and seeds, and cut into 1 cm pieces. Peel garlic and mince finely.
Rinse white rice
Rinse white rice; Bring to the boil with twice its volume of tap water, cover and cook on low for 15 minutes Rest off the heat.
Covered
Covered, for 5 minutes. Use the tap water listed in the ingredients for this; top up with tap water if needed.
Heat rapeseed oil in a large pot over medium heat
Heat rapeseed oil in a large pot over medium heat. Add onion, red sweet pepper and fry for 6 minutes, stirring regularly.
Until softened and lightly browned
Until softened and lightly browned. Add firm tofu to the same pot and fry for 5 minutes, stirring, until cooked through.
Lower the heat
Lower the heat; Add garlic, mild curry powder and stir for just 30 seconds until fragrant; do not let it darken Add tomato passata.
Coconut milk to the pot and stir well
Coconut milk to the pot and stir well. Bring to the boil, then cover and simmer gently for 10 minutes until the firm ingredients are tender.
Stirring occasionally
Stirring occasionally. Season with iodised salt, black pepper now and mix thoroughly before serving.
Divide the cooked base white rice between the servings
Divide the cooked base white rice between the servings. Arrange the already prepared firm tofu, onion.
Finish
Red sweet pepper alongside
Red sweet pepper alongside. Spoon over the sauce already made from tomato passata, coconut milk; do not make an additional batch.
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