Tofu Tikka Masala

5 from 16 votes

Tofu Tikka Masala is a vegan version of this extremely beloved and appetizing British Indian dish. The tofu is baked and then simmered in a spicy, tangy sauce of tomatoes and onions with ginger-garlic paste, spices like turmeric, cayenne, cumin and garam masala, and creamy vegan yogurt. Serve with brown rice or an Indian flatbread like naan or roti for the ultimate comfort food meal.

Prep Time20

Cook Time30

Total Time50

Course: Curry

Cuisine: British-Indian fusion

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 160kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

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 tablespoons kasoori methi (dry fenugreek leaves, crushed in your palms)
1 cup vegan yogurt
2 tablespoons lemon juice
1 teaspoon paprika (or Kashmiri chili powder, or cayenne pepper for more heat)
½ teaspoon turmeric
1 teaspoon vegetable oil
2 medium tomatoes
2 tablespoons raw cashews
1 teaspoon maple syrup (or sugar)
2 tablespoons cilantro (finely chopped)
Salt to taste

For serving

Vegan Naan
Vegan Cucumber Raita
Basmati Rice (brown or white)

US Customary - Metric

Instructions

Cut the tofu into six pieces and set aside. Preheat the oven to 400 degrees Fahrenheit.
In an oven-safe dish or rimmed baking sheet, make the tofu marinade by mixing together the yogurt, 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, in a single layer. 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.

Notes

You can store leftovers of this tofu tikka masala in the refrigerator for up to three days.
For longer storage, prep the sauce or gravy and freeze. However, prep the tofu up to three days in advance of serving and store in the fridge. The texture of tofu changes quite drastically when it's frozen, so I don't advise freezing it.
You can reheat the sauce on the stovetop or in the microwave, then add in the tofu cubes and warm through.
This recipe works wonderfully for low-carb diets with just 10 grams per serving. If you're following a keto diet, cut down the tomatoes to 1 and add 1 teaspoon tomato paste. Cut down the onion to half. Serve with cauliflower rice.

Nutrition