MUSHROOM AND TOFU TIKKA MASALA WITH CAULIFLOWER RICE
Monday, February 25, 2019
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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.
