Tofu Tikka Masala
A plant-based twist on the classic chicken tikka masala, featuring marinated tofu in a creamy, spiced tomato sauce!
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
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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.