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Tofu Tikka Masala Recipe

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★★★★★

4.5 from 140 reviews

This Tofu Tikka Masala is a flavorful vegan twist on the classic Indian dish, featuring marinated tofu baked to golden perfection and simmered in a rich, creamy tomato and coconut milk sauce infused with authentic spices. It’s a delicious, hearty meal perfect for those seeking a plant-based option with bold, comforting flavors.

Ingredients

Scale

Spices and Marinade

  • 2 teaspoons garam masala
  • 1 1/4 teaspoons turmeric
  • 1 1/2 teaspoons curry powder
  • 3/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 cup plain Greek yogurt

Main Ingredients

  • 14 ounces extra firm tofu (drained, pressed, and cut into 1-inch cubes)
  • 1 tablespoon vegetable oil
  • 1 small yellow onion (diced)
  • 4 garlic cloves (minced)
  • 2 1/2 teaspoons fresh ginger (grated)
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth
  • 1 can 8 ounces tomato sauce
  • 1 can 13.5 ounces full-fat coconut milk
  • 1/3 cup chopped fresh cilantro

Instructions

  1. Marinate tofu: In a small bowl, mix together garam masala, turmeric, curry powder, paprika, chili powder, and salt to create the spice mixture. In a larger bowl, combine the plain Greek yogurt and half of the spice mixture and mix well. Add the cubed tofu and toss to coat evenly. Transfer tofu and marinade into a resealable bag and refrigerate for 30 minutes to allow flavors to infuse.
  2. Bake tofu: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the marinated tofu cubes in a single layer, discarding any extra marinade. Bake the tofu for 20 to 30 minutes until it turns lightly golden and firm.
  3. Sauté onions: Heat vegetable oil in a large pan over medium heat. Add the diced onion and sauté, stirring occasionally, for about 5 to 7 minutes until the onions become soft and golden brown.
  4. Cook aromatics: Add the minced garlic and grated ginger to the pan with the onions. Cook for about 1 minute, stirring frequently, until the mixture is fragrant.
  5. Simmer sauce: Stir in the tomato paste and cook briefly. Then add the vegetable broth, tomato sauce, and full-fat coconut milk. Season with more salt to taste. Let the sauce simmer gently for 10 to 15 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
  6. Combine: Gently fold the baked tofu pieces into the simmering sauce, being careful not to break the tofu. Let everything simmer together for an additional 2 to 3 minutes so the tofu can absorb the rich flavors of the sauce.
  7. Garnish and serve: Remove the pan from heat and sprinkle the chopped fresh cilantro over the dish. Adjust salt to taste if needed. Serve the tofu tikka masala warm with steamed basmati rice or naan bread for a complete meal.

Notes

  • Pressing the tofu is important to remove excess moisture for better texture and flavor absorption.
  • For a vegan option, substitute the Greek yogurt with a plant-based yogurt alternative.
  • You can adjust the chili powder according to your preferred heat level.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove or microwave.
  • Consider adding a squeeze of lemon juice before serving for a fresh, bright finish.

Keywords: Tofu Tikka Masala, Vegan Indian Curry, Tofu Curry, Indian Vegan Recipe, Baked Tofu Curry, Coconut Milk Curry, Plant-Based Indian Dish

Find it online: https://kitchenbyclara.com/tofu-tikka-masala-recipe/