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tofu tikka masala served in a white plate with naan and lemon
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5 from 3 votes

Tofu Tikka Masala

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. Vegan option included.
Prep Time30 minutes
Cook Time30 minutes
Marinating time1 hour
Course: Dinner, lunch
Cuisine: Indian
Servings: 4
Author: Madhavi Kadaba

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.
  • To Air Fry – Bake at 370 F for 10 minutes, then turn the tofu and bake for another 5 minutes.
  • 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.

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.
The left overs taste great the next day.