Tofu Tikka Masala

Method:

• Begin by pre-heating the oven to 200 degrees (gas mark 6)
• Line a large tray with baking paper and set to one side
• Drain and lightly press the tofu to remove the excess water. Chop in to bite size pieces
• Add the tofu to a bowl along with a little melted coconut oil, a pinch of sea salt and a pinch of black pepper. Toss together
• Place the tofu on the lined baking tray. Put the tray in the pre-heated oven and bake for 20-25 minutes, or until crispy
• While the tofu is baking, prepare the curry. Peel and finely chop the onion. Add the onion to a large pan along with the remaining coconut oil. Saute on a low heat for around 5 minutes
• Finely chop or grate the ginger and garlic. Add the ginger and garlic to the pan along with the tomato puree, spices and fenugreek
• Stir to combine then saute for 5 minutes
• Chop the bell peppers and carrot in to bite size pieces. Add the bell peppers and carrot to the pan along with a handful of sugar snaps
• Stir to combine then saute for a further 5 minutes
• Add the coconut yoghurt. Stir to combine then simmer on a medium heat until the carrot is soft
• Chop the tomatoes in to quarters. Add the tomatoes to the pan and stir to combine
• Remove the tofu from the oven and transfer to the curry
• Stir to combine, season to taste then serve

This recipe serves 4.