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I wasn’t sure how this recipe would turn out but I’m so glad I decided to experiment as the flavour and consistency was absolutely perfect.
Instead of using yoghurt like traditional masala recipes, I decided to use silken tofu with my own spices. This really was a comforting, protein-packed and delicious meal.

Recipe (serves 2)

For the main sauce:
290g silken tofu
3tbsp tomato paste
2tbsp maple syrup
1/2 cup coconut milk

Tikka tofu chunks
280g extra firm tofu – dried and torn into chunks
1tsp coriander
1/2tbsp cumin
1tsp paprika
1/2tbsp garam masala
6tbsp of main sauce (recipe above)

For the curry
1 can chopped tomatoes
1tbsp garlic infused oil (or other oil)
1tsp grated ginger
1tsp paprika
1tsp coriander
1tsp cumin
1tsp garam masala
1tsp chilli powder
2tbsp tomato purée

2 servings of rice
Coriander for garnish (optional)

Combine the main sauce ingredients to a processor and blend. Add to a bowl and set aside afterwards.
In a separate bowl, combine tofu tikka chunks ingredients (except the tofu chunks) and stir. You’ll want to add 6tbsp of the blended silken tofu mix to this bowl to create a creamy sauce.
Dip the tofu chunks in the bowl and subsequently add each piece to a baking tray afterwards.
Set oven to 180 degrees and oven bake for 20 minutes (turning half way through cooking time).
Meanwhile, cook rice in accordance to packet instructions.

For the curry
Heat oil in a pan and add in finely chopped ginger. Sauté for 2-3 minutes. Note, feel free to add in onion and garlic. I chose to omit from this recipe.
Add in all the spices and stir.
Add in tomato paste and stir.
Add in the can of chopped tomatoes, bring to boil and cook for 3-4 minutes.
Spoon in the blended silken tofu mix, stir and simmer for 8-10 minutes.
Remove the tofu tikka from the oven and toss into the pan. Stir, and cook for a further 3-4 minutes.
Remove everything from heat and serve into 2 separate bowls.
Garnish with coriander (optional)