TAIFUN MAGAZINE PRODUCTS RECIPES ABOUT US DE FR IT HOME RECIPES TIKKA MASALA MAIN COURSES TIKKA MASALA 60 MINUTES EASY SERVES 4 Mix all of the marinade ingredients except for the tofu and coconut oil. Cut the tofu into cubes of 2 cm and combine with the marinade. Let the tofu marinate in the fridge for at least 30 minutes, ideally overnight. Heat 2 tbsp of coconut oil in a pan and fry the marinated tofu for 2 minutes, until crispy. Remove from the pan and set aside. Add coconut oil to a hot pot. Fry cumin seeds and cinnamon at medium temperature for 20 seconds, stirring constantly. Coarsely chop tomatoes and the onion, and mince the garlic. Add these, the rest of the curry ingredients and 250 ml of water to the pot, bring to a boil, and simmer covered for 15 minutes at medium temperature, stirring occasionally. Then purée till smooth. Add fried tofu to the sauce and simmer gently for 2 minutes. Serve with basmati rice, garlic naan bread, and pickled onions and cucumbers. PRODUCT FETO INGREDIENTS For the marinade: 400 g FETO Natural 60 g soy yoghurt ½ tsp paprika ½ tsp chilli powder ½ tsp garam masala 1 tsp coriander seeds, ground 1 clove of garlic, pressed 1 tsp ginger, grated 2 tbsp coconut oil For the curry: 1 tbsp coconut oil ½ tsp cumin seeds ½ tsp cinnamon, ground 3 large tomatoes 1 large onion 1 tsp ginger, grated 3 cloves of garlic 1 tsp curry powder ½ tsp chilli powder 1 tbsp rice syrup 3 tbsp soy yoghurt 1 tsp salt MORE RECIPES WITH THIS PRODUCT PRINT SHARE For those who wish to find out more Back Next PRODUCTS FETO For the production of FETO, fresh Natural Tofu is fermented with vegan starter cultures (lactic acid bacteria). As a result, the tofu is mildly … READ MORE RECIPES FERMENTIERTE ROTE BETE MIT TOFU-DIP Red beets fermented with apple and onion Peel the red beets and grate or cut into … READ MORE FIND US ON SOCIAL MEDIA Magazine Products Recipes About us Press enquiries Job opportunities Newsletter Our certifications Search Contact us Legal notice Privacy notice Return to top of page CONTACT

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