Step 1

Press the tofu ideally using a tofu press. If you don’t have a tofu press, then simply place the tofu onto a plate, with another plate on top of it and then stack something heavy on top like a heavy pot or a stack of books. Leave it to press for 20-30 minutes.

Step 2

When the tofu is pressed, roughly chop it into cubes and place it into a mixing bowl.

Step 3

Preheat the oven to 400°F (200°C).

Step 4

Add raw cashews, water, lemon juice, apple cider vinegar, garam masala, cayenne pepper, turmeric, salt, freshly grated ginger and crushed garlic to a blender jug and blend until smooth.

Step 5

Pour the vegan yogurt sauce over the cubes of tofu in your mixing bowl and gently toss the tofu in the sauce so that it’s all evenly coated.

Step 6

Transfer the tofu to a parchment lined baking tray and spread out evenly.

Step 7

Bake in the oven for 15 minutes until lightly browned.

Step 8

While the tofu is baking you can start your tomato sauce.

Step 9

Add vegan butter to a pot on medium heat and melt the butter. Then add in chopped onions and sauté until softened.

Step 10

Now add crushed garlic, grated ginger, fresh chili, garam masala, turmeric, cumin, coriander powder and cayenne pepper and sauté with the onions.

Step 11

Add crushed tomatoes and coconut cream and stir well. Bring to a gentle simmer and let it simmer for a few minutes. Reduce heat and then stir in coconut sugar (for flavor balance) and add salt to taste.

Step 12

Lastly, add the baked tofu pieces and fold them gently into the sauce.

Step 13

Your tikka masala is ready to serve!

Step 14

Serve it over basmati rice with some freshly chopped cilantro sprinkled on top.