Slices of chunky portobello mushroom and crispy tofu in a creamy tomato tikka masala sauce with cauliflower rice.
It’s every thing you want from a flavourful, delicately spiced curry.
It’s Britain’s best loved curry and with good reason but is usually made with dairy butter, yoghurt and cream. Luckily they are easily swapped with some vegan alternatives!
The tikka masala sauce starts with finely chopped onion, garlic and ginger gently fried in some vegan butter. Next comes the spices and chopped tomatoes.
These are simmered until the sauce turns thick and the flavours have melded. Next you’ll blend the sauce so it is smooth and then add the cream.
I used Oatly cream for this recipe, it is my favourite vegan cream and the most similar to dairy cream, in my opinion. Of course you can use whatever vegan cream you have available, such as soya cream or coconut milk.
I picked up some portobello mushrooms in the market last week and was saving them for a special recipe. They work so nicely in this curry as they add that meaty texture and another depth of flavour.
The great thing about this sauce is that you can add any veggies/protein you like and it’ll taste amazing! You could try carrots, courgette, peas or seitan.
I like to serve this with cauliflower rice, I have never been a huge fan of rice and will always have twice as much curry as rice. Cauliflower rice is a great alternative if you want something a bit lighter, not to mentions it is so delicious.
You can buy cauliflower rice ready made but it always taste better homemade. All you need is a food processor to blitz the cauliflower into ‘rice’.
Then you fry it with some coconut oil, salt, pepper and cumin seeds. It is the perfect accompaniment for this tikka masala!
One cauliflower will make about 4 cups and I like to serve around 1 cup per person. If you’re just cooking for one, fry the amount you need and place the remaining in an air tight container in the fridge ready for when you need it.
For more curry recipes you may enjoy these!
Roasted aubergine and chickpea curry
As always if you make this mushroom and tofu tikka masala be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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Mushroom and Tofu Tikka Masala with Cauliflower Rice
Creamy tomato and fragrant tikka masala with portobello mushrooms, crispy tofu and cauliflower rice. A great healthy and vegan alternative to take out!
Ingredients
- 3 large portobello mushrooms (or 250g other mushrooms)
- 1 cauliflower
- 1 tsp cumin seeds
- 1 block (~225g) extra firm tofu
- Fresh coriander
Tikka Masala Sauce
- 1 tbsp vegan butter
- 1 red onion
- 5 cloves of garlic
- 1 inch ginger
- 1/2 tbsp brown sugar
- 1.5 tsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 3/4 tsp salt
- 2 tins (800g) chopped tomatoes
- 3/4 cup (180ml) oat cream
Instructions
- Wash and slice the mushrooms and cook in some oil on medium heat. Cook until they have absorbed the juices and are starting to brown. Turn off the heat and place them in a bowl for later.
- Finely chop the onion, garlic and ginger. Melt the butter in a medium sized saucepan over low-medium heat. Add the onion and then the garlic and ginger and let cook for a few minutes.
- Next add the sugar, spices and salt. Stir and cook for a minute until fragrant.
- Add both tins of chopped tomatoes, bring to a gentle simmer and leave for 15-20 minutes.
- Whilst the sauce is cooking, cut the cauliflower into florets and place into a food processor (about 1/3 at a time) until it resembles a rice consistency.
- It should make around 4 cups cauliflower rice, depending how big the cauliflower is. In a large saucepan melt a tbsp of coconut/vegetable oil on medium heat. Add the cumin seeds and toast for a minute. Then the rice, season with salt and pepper and let cook for around 10-15 minutes, stirring occasionally.
- Check on the sauce, it should be starting to thicken and be rich and tomatoey. Turn it down slightly if it is bubbling too much.
- Chop the tofu into square sized pieces. In the saucepan you used to fry the mushrooms, heat a tbsp of oil on medium heat and add the tofu. Cook until browned on all sides.
- With a hand blender, blitz the sauce so that there are no lumps and it is smooth. Add the mushrooms and cream to the tikka masala sauce, stir and turn down to a low heat. Taste and season with salt and pepper. If you like it a bit spicier, you can add some chilli powder.
- The rice should have shrunk in size and be starting to lightly colour.
- Add the tofu to the sauce or serve on top along with the cauliflower rice and some fresh coriander.
- Will keep in the fridge for 2-3 days.
Notes
If you can't find extra firm tofu, place inbetween two chopping board with something heavy on top for 20 minutes to allow the water to be squeezed out.
Serves 2 larger portions, 4 smaller.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 576Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 32mgSodium: 1012mgCarbohydrates: 57gFiber: 19gSugar: 17gProtein: 38g
Kat
Sunday 6th of March 2022
Great recipe - does it freeze okay?
Tamsin
Monday 7th of March 2022
Thanks Kat, it should freeze fine, the tofu may change texture a bit. I would probably just freeze the sauce and add the mushrooms and tofu when eating. Tamsin xo
SJ
Sunday 19th of July 2020
This was really yummy! I made it with the cauliflower rice. My only amendment was halving the amount of sugar.
Emily
Wednesday 1st of April 2020
I've been loving this! I found it during the panic buying problem when I only had mushrooms and tofu and couldn't find any other veg at the supermarket, and then I fell in love with the sauce! I use the sauce recipe now with any veg I have in the fridge and it's been working a treat, I triple the spices and add fresh chillies because I like things flavourful :). Thank you so much!
Tamsin
Sunday 5th of April 2020
Hi Emily - thank you so much for your comment! So glad you liked the recipe and have adapted it to your taste! Stay safe, Tamsin xo
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