Tofu Tikka Masala
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5
488 reviews
Excellent
Tofu Tikka Masala
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Tofu Tikka Masala features extra-firm tofu marinated in a rich blend of vegan yogurt and spices, then cooked with a tomato and coconut milk masala sauce infused with toasted whole spices and fenugreek leaves. The result is a flavorful, creamy dish with tender tofu pieces coated in a robust, aromatic sauce. This recipe caters to plant-based diets and incorporates an Indian-inspired spice mixture that is balanced for heat and complexity. It works well served over rice or with flatbreads, offering a satisfying main course with layered flavors.
Description
In this Tofu Tikka Masala, cubes of pressed extra-firm tofu are marinated in a thick vegan yogurt combined with crushed garlic, ginger, lemon juice, and a carefully prepared blend of toasted whole spices ground into a fine powder. After marinating, the tofu is cooked and then combined with a masala sauce made from sautéed onions, garlic, ginger, diced tomatoes, coconut milk, and additional spices including cumin seeds, dried chilies, and fenugreek leaves. The use of whole spices toasted until fragrant adds depth, while the coconut milk lends creaminess to the sauce, balancing the savory and slightly spicy notes.
The cooking method involves initially pressing the tofu to remove moisture for better texture, making it easier to absorb the marinade. The spice blend includes unique ingredients like kasoori methi (fenugreek leaves), which contributes a distinctive aroma reminiscent of fennel and celery. The final dish has a rich, spicy, and creamy character, well-suited to serve over steamed white rice or alongside flatbread like naan or roti.
For seasoning adjustments, lemon juice is added near the end to brighten flavors. Garnish options such as serrano pepper slices can introduce additional heat for those who prefer spicier results. The masala sauce can be prepared in advance and reheated, allowing for convenience when serving.
Plant-based yogurt should be thick and creamy to avoid diluting the marinade. When unavailable, ground spices may replace whole toasted spices with some loss of aroma. The recipe provides specific substitution amounts for ground spices and detailed notes on sourcing kasoori methi for authentic flavor.
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Ingredients
1) TOFU TIKKA
- 2 (14-ounce/400g) extra-firm tofu blocks
- 1 cup (227g) vegan yogurt unsweetened, thick, creamy
- 3 garlic crushed with a press or grated, cloves
- ½- inch ginger grated or minced, piece, fresh
- 2 tablespoons lemon juice freshly squeezed
- 1 1/2 tablespoons grapeseed oil plus more for cooking the tofu, or other high-heat oil
- 1 1/2 teaspoons kosher salt
Tikka Spice Blend*
- 1 1/2 teaspoon cumin seeds
- 4 teaspoons coriander seeds
- 6 clove whole
- black peppercorn ~30
- 6 green cardamom pods black seeds only; discard pods
- 2 (2-to-3inch) cinnamon sticks
- ½ tablespoon fenugreek leaves AKA kasoori methi (optional but recommended
- 1 ½ teaspoons Indian red chile powder use half the amount for a milder heat
- 1 teaspoon Turmeric ground
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg freshly grated (or pre-ground
2) MASALA******
- 3 tablespoons grapeseed oil or other high-heat oil
- 1 tablespoon cumin seeds
- 6 dried red chili if not available, you can sub with ½ tsp red pepper flakes, or omit for less heat, whole
- 1 red onion or 2 small red onions, finely diced, large
- 6 garlic minced, cloves
- 1 1/2- inch ginger minced or grated, piece
- 1 Serrano pepper diced (plus 1 thinly sliced serrano pepper for garnish - only for spicy spicy version
- ½ teaspoon Turmeric ground
- 1 teaspoon red chile powder use half the amount for a milder heat, Indian variety
- ½ teaspoon ground coriander
- 2 tablespoons tomato paste (optional)
- 1 pound (454g) tomato diced
- 1 cup cilantro stems finely chopped and leaves chopped (save leaves for garnish, 14g
- 3 tablespoons water
- 1 1/2 teaspoons kosher salt plus more to taste
- 1 tablespoon garam masala
- 2 tablespoons fenugreek leaves AKA kasoori methi (optional but recommended)***
- 1 (13.5 ounce/400 mL) coconut milk can, full-fat
- 1 tablespoon vegan butter
- 1 tablespoon lemon juice plus more to taste, freshly squeezed
For serving
- 3 cups white rice or flatbread, such as naan or roti, cooked
- vegan yogurt optional, but adds a nice cooling balance, to dollop on top
Instructions
- Prepare the tofu. Use a tofu press. Or, wrap the tofu in a clean dish towel or several layers of paper towels, weigh it down with a heavy cookbook or a large plate weighed down by a few cans of beans. Press the tofu for 20 to 30 minutes. Tear the tofu into chunks with your hands and transfer the tofu chunks to a large bowl.NOTE: the tofu chunks shouldn’t be too large or too small (see photos in blog post for reference), but it’s totally fine if they’re not all the same size.
- Make the tikka spice blend. Heat a small or medium frying pan over medium heat. Once warm, add the whole spices (cumin and coriander seeds, cloves, peppercorns, cardamom seeds, cinnamon sticks, and fenugreek leaves). Toast, shaking the pan frequently, until they are very fragrant and toasty, and the lighter seeds have browned, 2 ½ to 3 ½ minutes. Transfer the seeds out of the pan and allow to cool. Once cool, add to a spice grinder or a mortar & pestle and crush until finely ground. Pour into a bowl, add the ground spices (Indian red chile powder, turmeric, paprika, nutmeg, and ginger), and toss all the spices to combine.
- Make the Tikka marinade. In a medium bowl, mix together the spice blend with the yogurt, garlic, ginger, lemon juice, oil, and salt. Pour the marinade over the tofu chunks and use your hands to very gently coat all the crevices of the tofu, taking care to not mash it. Cover and refrigerate for 2 hours, or up to 8 hours.
- When ready to bake the tofu, arrange an oven rack 6 inches from the heat source (usually, the second rack). Add a 12-inch cast iron skillet to the rack and preheat the oven to 500ºF/260ºC. Once the skillet is smoking hot, transfer it to the stove or a pot holder. Turn the broiler to high.
- Add enough oil to lightly coat the bottom of the pan. Add the marinated tofu to the pan, leaving excess marinade behind. It will be pretty tightly packed into the pan.Return the pan to the second oven rack and broil until the tofu is cooked through and charred in some spots on top, 10 to 12 minutes. NOTE: after the 5-minute mark, I recommend checking every 1-2 minutes to prevent burning since every oven is different.
- MAKE THE MASALA. Heat the 3 tablespoons of oil in a deep 12-inch sauté pan over medium-high heat. Once hot, add the cumin seeds and cook for 1 minute, swirling the pan frequently. Add the dried chilies and cook for another 30 seconds, swirling frequently to prevent burning.
- Add the onions with a couple pinches of salt and cook until golden brown, about 6 to 8 minutes (if the onions start browning too quickly, lower the heat to medium).
- Add in a few splashes of water to stop the onions from browning too much, then add the garlic, ginger, diced serrano pepper, and turmeric, and cook for 1 minute, tossing frequently. Add the red chili powder, coriander, and tomato paste. Stir frequently for 30 to 60 seconds.
- Add the tomatoes and their juices, and cook until broken down and softened, 2 to 3 minutes. Add the cilantro stems (save the leaves for the garnish), 3 tablespoons of water, and 1 ½ teaspoons kosher salt, and stir. Cover the pan and bring to a simmer.
- Simmer the masala for 15 minutes, opening the pot to stir occasionally, until the liquid has mostly evaporated. Scoop out the dried red chilies and discard.
- Add in the coconut milk, garam masala, and vegan butter. Crush the fenugreek leaves in your hand to release the aroma and add to the masala. Increase the heat slightly and stir until everything is combined and the butter is melted.If you prefer a smoother texture, feel free to run an immersion blender through the masala.
- Add the baked tofu, the thinly sliced serrano pepper (if using for spicy spicy!), and lemon juice. Simmer for 2 minutes and coat the tofu in the sauce. Taste, and if it’s a bit too acidic, add a tiny bit of sugar (¼ to ½ teaspoon).
- Garnish the masala with the cilantro leaves and season to taste with salt. Serve tofu tikka masala over rice and/or with Indian flatbread.
Notes
- Use thick, creamy plant-based yogurts for the marinade to avoid excess liquid; Greek-style almond or coconut yogurts work well.
- Whole spices provide superior flavor; if using ground spices, adjust quantities as the recipe suggests for balance.
- Press tofu thoroughly for 20 to 30 minutes before marinating to enhance texture and flavor absorption.
- Prepare the masala sauce 1-3 days ahead and store refrigerated to save time on serving day.
- Adjust heat by adding or omitting serrano pepper slices when combining tofu with the sauce.
- If kasoori methi (dried fenugreek leaves) is unavailable, it’s acceptable to omit but it adds a distinct flavor worth including if possible.
Nutrition Information
Show Details
Calories
367kcal
(18%)
Carbohydrates
41g
(14%)
Protein
15g
(30%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Sodium
574mg
(24%)
Potassium
593mg
(13%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
1105IU
(22%)
Vitamin C
24mg
(27%)
Calcium
166mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 574mg | 24% |
| Potassium | 593mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1105IU | 22% |
| Vitamin C | 24mg | 27% |
| Calcium | 166mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
488 reviews
Excellent
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