Step 1

Preheat the oven to 400°F/200°C.

Step 2

In a small bowl, mix well all ingredients for the tikka masala seasoning.

Step 3

Cut the tofu into bite-sized cubes, add in half of the tikka masala seasoning mixture and drizzle with 1 Tbsp of olive oil. Mix until evenly coated. (If time allows, refrigerate for at least 1 hour).

Step 4

Place the marinated tofu into a baking pan, making sure you leave enough space between the pieces and bake for 15-20 minutes until it gets slightly dark brown on the edges.

Step 5

Heat the remaining oil in a large pot over medium heat, then sauté the onions, garlic, carrots, bell peppers, until tender, about 4-5 minutes.

Step 6

Add in the remaining spice mixture and cook for 30 seconds, just until they start to release their flavors, stirring constantly.

Step 7

Stir in water, tomato puree, coconut milk, mushrooms, cauliflower and potatoes.

Step 8

Place the lid on and lower the heat. Simmer for about 15 minutes, or until the veggies are fork tender and all flavors are blended.

Step 9

Stir in frozen peas, roasted tofu and season with salt and pepper, to your taste. Simmer for another 3-4 minutes, or until the sauce starts to thicken.

Step 10

Garnish with fresh cilantro!