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Vegan Tikka Masala with Tofu, Bell Peppers & Cauliflower
A plant‑based take on the classic Indian favorite. Char‑grilled tofu, bell peppers and cauliflower are tossed in a rich, creamy tomato‑onion gravy flavored with almond butter, coconut milk and aromatic spices. Serve with naan, roti or rice for a satisfying dinner.
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Cost Breakdown
Critical Success Points
- • Marinating the vegetables and tofu evenly with turmeric, salt, pepper, oil and lemon juice.
- • Not over‑charing the broiled tikka; remove as soon as edges are lightly browned.
- • Cooling the sautéed onion‑pepper mixture completely before blending to avoid pressure build‑up.
- • Adding whole spices over low heat to prevent burning.
- • Simmering the final curry on low heat for 12 minutes to allow flavors to meld without reducing too much.
Safety Warnings
- • Handle hot oven and broiler with oven mitts to avoid burns.
- • Be careful when removing skewers; the ends can be sharp.
- • Hot oil can splatter; keep a safe distance while sautéing.
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