Bring a world of flavour to your vegan meals with this super tasty and easy tofu and butternut squash tikka masala!
Ingredients
300g firm tofu, diced
2 tbsp soy sauce
2 tsp honey
1 tbsp cornflour
2 tbsp sunflower oil
250g butternut squash, diced
150g onions, chopped
20g garlic, crushed
10g ginger, grated
10g garam marsala
3g ground cumin
3g turmeric
3g ground cumin
3g paprika
30g tomato puree
400g coconut milk
60g mango chutney
2 tbsp soy sauce
2 tsp honey
1 tbsp cornflour
2 tbsp sunflower oil
250g butternut squash, diced
150g onions, chopped
20g garlic, crushed
10g ginger, grated
10g garam marsala
3g ground cumin
3g turmeric
3g ground cumin
3g paprika
30g tomato puree
400g coconut milk
60g mango chutney
Method
- Mix together 2 tbsp soy sauce and 2 tsp honey and marinate the tofu for 2o minutes. Preheat the oven to 200 C
- Toss the tofu in cornflour. Lightly grease the baking sheet with 1 tbsp of oil. Add the tofu and spread out onto the tray. Put the squash onto a roasting tray with 1 tbsp of oil and season lightly. Roast both trays in the oven for 25 minutes until lightly golden.
- Heat the oil in a saucepan. Add the onions and fry for 5 minutes. Add the ginger, garlic, spices and puree and fry for 30 seconds. Add the chopped tomatoes, coconut milk and mango chutney. Bring up to boil, then simmer uncovered for 15 minutes until the sauce has reduced and it has darkened in colour.
- Add the tofu and squash to the sauce and simmer for a few minutes.
- Serve with rice.
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