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Tofu tikka masala in bowl.
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5 from 24 votes

Tofu tikka masala recipe

This restaurant-style tofu tikka masala recipe is made by simmering cubes of tofu in a creamy tomato onion curry sauce. Serve with basmati rice, naan or roti for the ultimate Indian comfort meal.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Curry
Cuisine: British-Indian fusion
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 223kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

For tofu tikka

  • 1 cup vegan yogurt
  • 1 tablespoon lemon juice
  • 1 heaping teaspoon ginger-garlic paste
  • 1 teaspoon garam masala
  • 2 teaspoons oil
  • 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).
  • 1 large green bell pepper (deseeded and diced into ¾th-inch chunks)
  • 1 onion (cut into large, one-inch chunks)
  • Salt to taste

For tomato onion sauce

For masala sauce

  • 1 teaspoon oil
  • 1 medium onion (finely chopped)
  • 2 medium tomatoes (finely diced)
  • 2 tablespoons kasoori methi (dry fenugreek leaves, crushed in your palms)
  • 1 teaspoon garam masala
  • 1 tablespoon maple syrup (or sugar)
  • 1 cup water
  • 2 tablespoons cilantro (finely chopped)
  • Salt to taste
US Customary - Metric

Instructions

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.
    Tofu tikka in marinade.
  • Heat a skillet with 2 teaspoons oil. Add the tofu tikka cubes and cook until the tofu is evenly golden-brown on all sides.
    Tofu cubes frying.
  • 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.
    Tofu and bell peppers in skillet.

Make the tomato-onion 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.
    Ginger garlic paste added to skillet.
  • Stir in half the diced tomatoes and the tomato paste and mix well.
  • Stir in the spices: ground coriander, turmeric, paprika, ground cumin and garam masala. Mix well and sauté for a minute to toast the spices. Add the cashews.
  • Add a cup of water and mix well. Remove the sauce to a blender and carefully blend into a smooth paste. Set aside.
    Water added to tomato onion sauce.

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.
    Onions and tomatoes in skillet.
  • 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 sauce and add another cup of water and the maple syrup. Mix well.
    Tomato onion sauce and tofu and veggies added to pan.
  • 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.

Nutrition

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