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tofu tikka masala

Tofu Tikka Masala

A plant-based twist on the classic chicken tikka masala, featuring marinated tofu in a creamy, spiced tomato sauce!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Course Main Dish
Cuisine Indian, Vegan
Servings 4 dishes
Calories 450 kcal

Equipment

  • Baking Tray
  • Large Pan
  • Mixing Bowl
  • Spice grinder

Ingredients
  

  • 2 blocks extra-firm tofu (14 ounces/400g each)
  • 1 cup unsweetened thick vegan yogurt (227g)
  • 3 cloves garlic crushed or grated
  • 1/2 inch fresh ginger grated
  • 2 tablespoons lemon juice
  • 1.5 tablespoons grapeseed oil plus more for cooking
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons cumin seeds
  • 4 teaspoons coriander seeds
  • 6 whole cloves
  • ~30 black peppercorns
  • 6 green cardamom seeds
  • 2 sticks cinnamon (2-3 inches)
  • 1/2 tablespoon fenugreek leaves (optional)
  • 1.5 teaspoons Indian red chile powder
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 3 tablespoons grapeseed oil for masala
  • 1 tablespoon cumin seeds
  • 1 large red onion finely diced
  • 6 cloves garlic minced
  • 1.5 inch ginger minced
  • 1/2 teaspoon turmeric
  • 1 teaspoon Indian red chile powder
  • 1/2 teaspoon ground coriander
  • 2 tablespoons tomato paste (optional)
  • 1 pound diced tomatoes (454g)
  • 1 cup cilantro chopped stems and leaves
  • 3 tablespoons water
  • 1.5 teaspoons kosher salt
  • 1 tablespoon garam masala
  • 2 tablespoons fenugreek leaves (optional)
  • 1 can full-fat coconut milk (400ml)
  • 1 tablespoon vegan butter
  • 1 tablespoon lemon juice

Instructions
 

  • Press the tofu to remove excess water, then tear into medium-sized chunks.
  • Toast the cumin seeds, coriander seeds, cloves, black peppercorns, cardamom, and cinnamon sticks in a dry pan until fragrant, then grind into a fine powder.
  • Mix the ground spices with turmeric, paprika, ground ginger, nutmeg, vegan yogurt, garlic, ginger, lemon juice, oil, and salt to create a marinade.
  • Coat the tofu chunks in the marinade and refrigerate for at least two hours.
  • Preheat your oven and broil the marinated tofu until lightly charred.
  • In a large pan, heat oil and cook cumin seeds and dried chilies until aromatic.
  • Add the onions, garlic, ginger, and serrano pepper, sautéing until the onions are golden brown.
  • Stir in turmeric, red chile powder, coriander, and tomato paste, then add diced tomatoes and cilantro stems.
  • Simmer for 15 minutes, then remove the dried chilies.
  • Add coconut milk, garam masala, vegan butter, and fenugreek leaves, then combine with broiled tofu and simmer briefly.
  • Adjust seasoning with salt and lemon juice before serving.

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Notes

Store leftovers in an airtight container in the refrigerator for up to four days.
Keyword Tofu Tikka Masala, Vegan Curry