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Tofu Tikka Masala

This Tofu Tikka Masala uses your tikka masala spice blend to create a rich, creamy curry with perfectly seasoned tofu. A delicious plant-forward dinner that’s easy, flavorful, and perfect with naan or rice.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

For the Tofu Marinade
  • 1 block 14 oz firm or extra-firm tofu, pressed and cubed
  • 2 tablespoons plain yogurt or coconut yogurt
  • 1 tablespoon oil
  • 1 –1 1/2 tablespoons tikka masala spice blend
  • 1/2 teaspoon salt
For the Tikka Masala Curry
  • 1 –2 tablespoons oil or butter
  • 1 onion finely chopped
  • 2 –3 cloves garlic minced
  • 1 inch ginger grated (or 1 teaspoon ground ginger)
  • 1 1/2 –2 tablespoons tikka masala spice blend
  • 1 14 oz can crushed tomatoes
  • 1/2 cup water or vegetable broth
  • 1/2 cup heavy cream coconut cream, or cashew cream
  • Salt to taste
  • Optional: 1 teaspoon sugar
  • Cilantro for garnish

Method
 

  1. Instructions:
  2. In a bowl, mix yogurt, oil, tikka masala spice blend, and salt. Add tofu cubes and gently coat. Marinate for at least 15–20 minutes.
  3. Cook the tofu by pan-frying in a little oil until golden on all sides, or air-frying at 400°F for 10–12 minutes. Set aside.
  4. In a skillet, heat oil or butter over medium heat. Add onion and sauté for 5–6 minutes until soft and golden.
  5. Add garlic and ginger and cook for 30 seconds. Stir in tikka masala spice blend and cook 1 minute to bloom the spices.
  6. Add crushed tomatoes and simmer for 10 minutes, stirring occasionally.
  7. Stir in water or vegetable broth and cream of choice. Simmer another 5 minutes until creamy.
  8. Add the cooked tofu and gently mix. Simmer together 5 minutes to let the flavors absorb.
  9. Taste and adjust salt. Add sugar if tomatoes are too acidic.
  10. Garnish with cilantro and serve with rice and/or naan.