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Tofu Tikka Masala

Tofu Tikka Masala

Tofu Tikka Masala is a delicious plant-based twist on chicken tikka masala featuring marinated tofu in a rich tomato-onion gravy.
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Prep Time 45 minutes
Cook Time 35 minutes
Marinating Time 2 hours
Total Time 1 hour 20 minutes
Course Dinner
Cuisine Indian
Servings 6 servings
Calories 400 kcal

Equipment

  • Tofu press
  • Frying pan
  • Cast Iron Skillet
  • Sauté pan
  • Spice grinder

Ingredients
  

TOFU TIKKA

  • 2 blocks extra firm tofu 14-ounce/400g each
  • 1 cup unsweetened thick, creamy vegan yogurt
  • 3 garlic cloves crushed or grated
  • 0.5 inch piece fresh ginger grated or minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1.5 tablespoons grapeseed oil or other high-heat oil plus more for cooking the tofu
  • 1.5 teaspoons kosher salt

Tikka Spice Blend

  • 1.5 teaspoons cumin seeds
  • 4 teaspoons coriander seeds
  • 6 whole cloves
  • ~30 black peppercorns
  • 6 pods green cardamom black seeds only; discard pods
  • 2 sticks cinnamon 2-to-3 inches
  • 0.5 tablespoon fenugreek leaves optional but recommended
  • 1.5 teaspoons Indian red chile powder use half for milder heat
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 0.5 teaspoon nutmeg freshly grated or pre-ground

MASALA

  • 3 tablespoons grapeseed oil or other high-heat oil
  • 1 tablespoon cumin seeds
  • 6 whole dried red chilies or ½ teaspoon red pepper flakes
  • 1 large red onion or 2 small, finely diced
  • 6 cloves garlic minced
  • 1.5 inch piece ginger minced or grated
  • 1 serrano pepper diced plus 1 thinly sliced for garnish
  • 0.5 teaspoon ground turmeric
  • 1 teaspoon Indian red chile powder use half for milder heat
  • 0.5 teaspoon ground coriander
  • 2 tablespoons tomato paste optional
  • 1 pound tomatoes diced (454g)
  • 1 cup cilantro stems finely chopped and leaves chopped
  • 3 tablespoons water
  • 1.5 teaspoons kosher salt plus more to taste
  • 1 tablespoon garam masala
  • 2 tablespoons fenugreek leaves optional but recommended
  • 1 can full-fat coconut milk 13.5 ounce/400 mL
  • 1 tablespoon vegan butter
  • 1 tablespoon freshly squeezed lemon juice plus more to taste

For serving

  • 3 cups cooked white rice or flatbread such as naan or roti
  • Vegan yogurt to dollop on top

Instructions
 

Preparation

  • Prepare the tofu. Use a tofu press or wrap the tofu in a clean dish towel, weigh it down, and press for 20 to 30 minutes.
  • Tear the tofu into chunks and transfer to a large bowl.
  • Make the tikka spice blend by toasting whole spices until fragrant, then grinding them.
  • Mix the tikka marinade and coat the tofu, refrigerate for 2 hours.
  • Preheat the oven to 500ºF/260ºC.
  • Broil the marinated tofu in a hot cast iron skillet for 10 to 12 minutes.

Masala Preparation

  • Heat oil in a sauté pan and cook cumin seeds.
  • Add dried chilies and onions; cook until golden brown.
  • Add garlic, ginger, diced serrano pepper, and turmeric; cook for 1 minute.
  • Add red chili powder, coriander, and tomato paste; stir.
  • Add tomatoes, cook until softened, then stir in cilantro stems and water.
  • Simmer for 15 minutes, then add coconut milk, garam masala, and vegan butter.
  • Add baked tofu, lemon juice, and thinly sliced serrano pepper; simmer for 2 minutes.
  • Garnish with cilantro leaves and serve over rice or flatbread.

Notes

Use thick, creamy plant-based yogurt for the marinade for best results.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 18gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 900mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 30mgCalcium: 20mgIron: 15mg
Keyword dinner, Plant-based, Rich, spicy, Tofu Tikka Masala, vegan
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