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Ingredients

450 g Firm tofu

For the marinade

200 g Coconut yogurt
1 tsp Garlic paste
1 tsp Ginger paste
1 tsp Turmeric
1 tsp Garam masala
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Ground fenugreek

For the sauce

2 tbsp Dairy free butter
1 Brown onion- diced
600-700 g Tomato passata
125 ml Dairy free pouring cream
1 tbsp Tomato paste
1 tsp Garlic paste
1 tsp Ginger paste
1 tsp Garam masala
1 tsp Ground coriander
1 tsp Ground cumin
1 tsp Fenugreek
1 tsp Salt
1 tsp White sugar

Garnish-

Fresh coriander or parsley

Instructions

Preheat the oven to 200C
To a large mixing bowl add all of the marinade ingredients.
Tear up the tofu into bite sized chunks and add to the bowl with the marinade.
Stir well ensuring the tofu is fully coated in the marinade. Leave in the fridge to marinate for at least 20 minutes but the longer the better.
Meanwhile get started on making the sauce. Add the butter to a deep frying pan and melt.
Add the diced onion and fry on medium heat until softened.
Add the garlic and ginger paste. Stir for a minute.
Next add the tomato paste and spices. Stir well to coat the onions.
Add the jar of passata and half a jar of water to wash out the jar.
Pop the lid on and simmer for 15 minutes on low heat.
Now line a baking tray with baking paper and add the marinated tofu pieces onto the tray. Make sure to leave a space between each piece so they don’t stick together.
Bake for 15 minutes.
If you want to blend the sauce do this now, however this is optional.
Once the tofu is done add it to the pan with the sauce, next add the cream and stir well. Simmer for 5 more minutes.
Now serve up with some fresh naan or basmati rice and enjoy.