Tofu Tikka Masala is a delicious Vegetarian Curry where baked tofu is tossed in a creamy onion tomato gravy. This recipe will turn any one into a Tofu lover.
Love Tikka Masala dishes? Then do check my Tikka Masala Pasta, Cauliflower Tikka Masala and Tikka Masala Sauce.
I recently took this curry to a get together and everyone loved it. They had hard time believing that this was tofu and not paneer.
The key to making the best tasting Tofu Tikka is using extra firm tofu, then squeezing out the water and marinating it in spices and yogurt. The marinated tofu then gets baked, which gives crispy edges but keeps it moist from inside.
What is Tofu Tikka Masala?
Tofu Tikka Masala is a Vegetarian spin to the famous Chicken Tikka Masala. While you may not find this dish in India, Chicken Tikka Masala is quite famous in Indian restaurants in the west.
It is believed that Chicken Tikka Masala was popularized by cooks from India, Pakistan and Bangladesh living in Britain. They used the flavors of India and adapted it to suit the western palates.
Tikka is a dish where pieces of meat, paneer or vegetables are marinated with yogurt and spices and grilled.
Masala is a delicious creamy sauce where onion and tomatoes are cooked with aromatic spices and finished with cream or coconut milk.
While Tofu is not typical in Tikka Masala dishes, this method of marinating and baking the tofu will make you fall in love with this curry.
How to make Tofu Tikka Masala?
Cover the tofu with a kitchen towel and place a heavy object on it for 15 minutes. After 15 minutes press it gently with the towel and cut the tofu to cube size pieces.
To a large bowl add ½ cup thick yogurt, 2 grated garlic, 1 teaspoon grated ginger, 1 teaspoon Kashmiri red chili powder, 1.5 teaspoon coriander powder, 1 teaspoon cumin powder, ½ teaspoon garam masala, ¾ teaspoon salt and 1 tablespoon oil. Mix it well and gently toss the tofu cubed in the yogurt mixture.
Let the Tofu marinate for atleast 1 hour before baking them.
Baking the Tofu:
Preheat the oven to 400 F and line a baking tray with parchment paper. Place the tofu cubes and bake the tofu for 22-24 minutes, shaking it half way.
You can also pan fry the tofu in a non stick pan.
Masala (Curry)
While the tofu is baking, let make the curry. Heat one tablespoons each of oil and butter in a pan. Add one teaspoon cumin seeds and saute for 30 seconds. Add 1 large finely chopped onion, and ¼ teaspoon of salt. Saute for 6-7 minutes till onions turn slight brown.
Add one finely chopped serrano pepper (remove seeds if you want less spice), 2 teaspoons chopped ginger and 3 large garlic cloves minced. Saute for a minute.
Add 2 teaspoons coriander powder, 1 teaspoon Indian red chili powder, and 2 teaspoons tomato paste. Stir for 30 seconds.
Add two pureed tomato and salt to taste. Cook for 8-10 minutes till tomato starts getting thick.
Add 1 cup of full fat coconut milk, ¾th cup of water, ¼ teaspoon sugar and 1 teaspoon each of garam masala and kasoori methi (rub it between your palms to release the aroma). Mix it and cook for 5-7 minutes. Taste and adjust the salt and seasonings.
Add the baked tofu and simmer for 2 minutes. Finally add some fresh coriander leaves, and a squeeze of lemon juice.
Enjoy the Tofu Tikka Masala with Naa, Chapathi or Rice.
Tips & Notes:
Use extra firm tofu and squeeze out the excess moisture
Marinate the tofu in yogurt and spices to add tons of flavor
Tomato paste adds so much depth to the curry, highly recommend using it.
Add full fat coconut milk to get a rich curry base.
Make the curry 1-2 hours before serving so the flavors blend well.
Frequently Asked Questions?
Extra firm tofu.
Yes, skip butter and replace plain yogurt with plant based yogurt.
Tofu Tikka Masala
Equipment
- Oven
Ingredients
Tofu Tikka
- 1 14 ounce extra firm tofu
- ½ cup thick yogurt ( you can also use hung yogurt or greek yogurt)
- 2 medium garlic, grated
- 2 teaspoons ginger, grated
- 1 ½ teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon Kashmiri red chili powder ( mild)
- ½ teaspoon garam masala
- ¾ teaspoon salt
- 1 tablespoon oil
Masala ( gravy)
- 1 tablespoon oil
- 1 tablsepoon butter
- 1 teaspoon cumin seeds
- 1 medium red onion, finely chopped
- 1 small serrano pepper, finely chopped ( remove seeds to make it less spicy)
- 3 – 4 large garlic cloves, minced
- 2 teaspoons ginger, minced
- 2 teaspoons coriander powder
- 1 teaspoon Indian red chili powder ( spicy kind)
- 2 teaspoons tomato paste
- 2 medium tomato, pureed
- 1 teaspoon garam masala
- 1 teaspoon dry fenugreek leaves (kasoori methi)
- ¼ teaspoon sugar
- 1 cup full fat coconut milk
- ¾ cup water
- salt to taste
- 1 tablepsoon coriander leaves, finely chopped
- 1-2 teaspoon lemon juice
Instructions
Tofu Tikka
- Marinating the Tofu – Cover the tofu with a kitchen towel and place a heavy object on it for 15 minutes. After 15 minutes press it gently with the towel and cut the tofu to cube size pieces
- To a large bowl add ½ cup thick yogurt, 2 grated garlic, 1 teaspoon grated ginger, 1 teaspoon Kashmiri red chili powder, 1.5 teaspoon coriander powder, 1 teaspoon cumin powder, ½ teaspoon garam masala, ¾ teaspoon salt and 1 tablespoon oil. Mix it well and gently toss the tofu cubed in the yogurt mixture.
- Let the Tofu marinate for atleast 1 hour before baking them.
- Baking the Tofu – Preheat the oven to 400 F and line a baking tray with parchment paper. Place the tofu cubes and bake the tofu for 22-24 minutes, shaking it half way.
- No oven? pan fry the tofu in a non stick pan
Masala ( gravy)
- Heat one tablespoons each of oil and butter in a pan. Add one teaspoon cumin seeds and saute for 30 seconds. Add 1 large finely chopped onion, and ¼ teaspoon of salt. Saute for 6-7 minutes till onions turn slight brown.
- Add one finely chopped serrano pepper (remove seeds if you want less spice), 2 teaspoons chopped ginger and 3 large garlic cloves minced. Saute for a minute.
- Add 2 teaspoons coriander powder, 1 teaspoon Indian red chili powder, and 2 teaspoons tomato paste. Stir for 30 seconds.
- Add two pureed tomato and salt to taste. Cook for 8-10 minutes till tomato starts getting thick.
- Add 1 cup of full fat coconut milk, ¾th cup of water, ¼ teaspoon sugar and 1 teaspoon each of garam masala and kasoori methi (rub it between your palms to release the aroma). Mix it and cook for 5-7 minutes. Taste and adjust the salt and seasonings.
- Add the baked tofu and simmer for 2 minutes. Finally add some fresh coriander leaves, and a squeeze of lemon juice.
- Enjoy the Tofu Tikka Masala with Naan, Chapathi or Rice.
Vanessa
I made this today and it was delicious! Great recipe.
Madhavi
So glad you liked it Vanessa. Thank you for sharing your feedback!
Daksha
Hi, lovely recipe! Really enjoyed it and was so tasty! Have you got the calorie content per portion?
Madhavi
So happy you enjoyed the recipe Daksha. Sorry I don’t have the calorie info.
Subbarao.y
Delicious