This tofu tikka masala is a luxurious, luscious dish that I love making on weeknights when I want a delicious meal in a hurry.
It is super versatile. I can serve it with a very simple rice pilaf, or, if I am feeling like some extra cooking, with a fluffy, soft garlic naan. And it is not a complicated dish, so after a day of running errands or meeting friends, I can get it done in no time at all.
What I also love about this Tofu Tikka Masala is that it is so delicious. The sauce is creamy and tangy and spicy but not hot or overbearing. The tofu, baked until it's chewy outside and soft on the inside, soaks up all of the flavors and becomes a delicious entity on its own. And if I don't feel like making another vegetable side, I don't have to sweat it, because there already are plenty of veggies in this dish.
An interesting fact about tikka masala is that as much as it sounds like -- and is sometimes identified with -- Indian cuisine, it is in fact no more Indian than curry powder or balti cuisine are. Instead, it is a dish created entirely on British soil by residents of Indian origin, who, one can only imagine, were desperate to feed their fire-loving palates with something more vibrant than kedgeree (also a British spin-off of an Indian dish).
Today, tikka masala can be found in restaurants the world over, although it usually includes a meat like chicken and, occasionally, the Indian cheese, paneer. The sauce also includes yogurt. I have eaten them all, in my past life, but I can swear that nothing tastes as good as this very vegan version.
If you're looking for a recipe to make tonight, try this. Or try it even if you aren't. And then put up your feet and feel those Sunday night blues melt away.
Looking for more tasty vegan tofu recipes?
- Lemon Glazed Tofu
- Vegan Crack Chili Tofu Noodle Bowl
- Instant Pot Vegan Butter Chicken with Tofu
- Blender Tofu Curry
- Kadai Tofu Paneer
For an even quicker way to enjoy this dish, try making my jarred Tikka Masala Curry Paste which is quite the lifesaver on busy nights when you want a great meal on the fly. For luck, try this Black Eyed Peas Tikka Masala. Or, for a quirky take on a traditional favorite, try my Tikka Masala Pot Pie.
Tofu Tikka Masala Recipe:
Tofu Tikka Masala
- 14 oz extra-firm tofu. (water pressed out)
- 1 large onion (Cut one half into large, 1-inch chunks, and chop the other half fine)
- 1 large bell pepper (red or green, diced into 1-inch chunks)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 2 tablespoon kasoori methi (dry fenugreek leaves, crushed in your palms)
- 1 cup coconut milk
- 2 tablespoon lemon juice
- 1 teaspoon paprika (or Kashmiri chili powder)
- ½ teaspoon turmeric
- 1 teaspoon vegetable oil
- 2 medium tomatoes
- 2 tablespoon raw cashews
- 1 teaspoon maple syrup (or sugar)
- 2 tablespoon cilantro (finely chopped)
- Salt to taste
- Cut the tofu into six pieces and set aside. Preheat the oven to 400 degrees Fahrenheit.
- In an oven-safe dish, make the tofu marinade by mixing together the coconut milk, ginger-garlic paste, coriander powder, cumin powder, garam masala, lemon juice, paprika, half the kasoori methi, and turmeric. Pour out half the marinade into another oven-safe dish.
- Place the bell pepper chunks and half the onion chopped into 1-inch chunks in one of the oven-safe dishes, and the tofu in the other. Turn the tofu around to coat with the marinade. Toss the vegetables in the other dish with the marinade to coat the veggies evenly.
- Now place both dishes into a preheated oven and bake for 30 minutes or until the tops of the veggies start to brown. Turn the tofu around once halfway through baking.
- While the tofu and veggies are baking, blend the tomatoes and the raw cashews with ½ cup of water into a smooth paste.
- Heat the oil in a large saucepan. Add the finely diced onions and saute for about 8-10 minutes over medium high heat until the onions turn golden-brown.
- Add the tomato-cashew puree and cover and cook for 20 minutes. If the mixture gets too dry, add ½ cup water.
- Add the baked veggies and remaining kasoori methi to the tomato sauce and stir well to mix. If there's any marinade sticking to the dish, pour it into the saucepan, adding some water to the dish if needed.
- Add the tofu to the sauce and again, pour in any marinade, using a little water to release any that is stuck to the dish. Add the sugar or maple syrup, if using. I like this because it rounds out the various flavors in the dish without making it sweet.
- You want the sauce to be creamy but not watery. If your sauce appears too dry, add some water or vegetable stock. Bring to a boil, add salt to taste, and turn off the heat.
- Garnish with cilantro. Serve hot with rice or naan.