Tofu Tikka Masala
Delicious Tofu Tikka Masala made by simmering baked cubes of tofu in a creamy tomato onion curry sauce.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Curry
Cuisine: British-Indian fusion
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 223kcal
- 1 cup vegan yogurt
- 1 tablespoon lemon juice
- 2 heaping teaspoons ginger-garlic paste (divided)
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 teaspoon paprika (or Kashmiri chili powder, or cayenne pepper for more heat)
- 2 teaspoons garam masala (divided)
- 14 oz extra-firm tofu (or super firm high-protein tofu. If using extra firm tofu press out as much water as you can before using. Cut the tofu in ¾th-inch cubes).
- 4 teaspoon avocado oil or any neutral oil (divided)
- 1 large green bell pepper (deseeded and diced into ¾th-inch chunks)
- 3 large onions (divided. Cut one onion into large, 1-inch chunks, and cut the remaining two onions in a fine dice).
- 2 bay leaves
- 4 medium tomatoes (finely diced, divided)
- 1 heaping tbsp tomato paste
- 4 tablespoons raw cashews
- 2 tablespoons kasoori methi (dry fenugreek leaves, crushed in your palms)
- 1 tablespoon maple syrup (or sugar)
- 2 tablespoons cilantro (finely chopped)
- Salt to taste
Make the tofu tikka
In a bowl, place vegan yogurt, lemon juice, paprika, ground cumin, ground coriander, half the ginger garlic paste, a teaspoon of garam masala and salt. Mix the marinade ingredients until thoroughly combined. Toss tofu cubes in the marinade using a spoon.
Heat a skillet with 2 teaspoons oil. Add the tofu tikka cubes and cook until the tofu is evenly golden-brown on all sides.
Stir cubed onions and bell peppers into the tofu cubes and saute together for a couple of minutes. Remove the tofu and vegetables to a bowl or plate and set aside.
Make the first sauce
In the same pan, add 1 teaspoon oil. Add half the finely chopped onions and bay leaves along with some salt and ground black pepper to taste.
Saute until onions are soft and just beginning to color. Stir in the remaining ginger garlic paste and saute for 30 seconds.
Stir in half the diced tomatoes and the tomato paste and mix well.
Stir in the cashews followed by the spices: ground coriander, turmeric, paprika, ground cumin and garam masala. Mix well and saute for a minute to toast the spices.
Add a cup of water and mix well. Remove the sauce to a blender and carefully blend into a smooth paste. Set aside.
Make masala sauce
To the same pan add a teaspoon of oil. Add the remaining onions and saute until beginning to change color. Stir in the remaining tomatoes.
Add the kasoori methi and remaining garam masala to the pan and mix well. Add the reserved tofu tikka cubes along with the bell peppers and onions to the pan.
Stir in the blended tomato-onion paste and add another cup of water and the maple syrup.
Mix well and bring the tofu tikka masala to a boil. Lower heat to a simmer and cook 10 minutes for the flavors to meld. Stir in cilantro and serve hot.
Calories: 223kcal | Carbohydrates: 20g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Potassium: 604mg | Fiber: 4g | Sugar: 9g | Vitamin A: 966IU | Vitamin C: 40mg | Calcium: 67mg | Iron: 3mg