Tofu Tikka Masala
This tofu tikka masala is made with tender, flavorful tofu in a rich, creamy tomato sauce. It's easy to make, full of warm spices, and so good served with rice or naan.
Servings: 6
Calories: 338kcal
Ingredients
For the tofu:
- 2 (14-ounce) blocks extra-firm or firm tofu
- 1 cup unsweetened vegan yogurt preferably thick or Greek-style (soy or coconut)
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 1 tablespoon neutral oil like vegetable, canola, sunflower, or avocado oil
- 3 cloves garlic minced
- 2 teaspoons fresh ginger peeled and minced
For the sauce:
- 2 tablespoons neutral oil like vegetable, canola, sunflower, or avocado oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 teaspoon fresh ginger peeled and minced
- 1 tablespoon ground coriander
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ¼–½ teaspoon cayenne pepper I used ¼ teaspoon, but add ½ teaspoon or more if you prefer it spicier
- 1 teaspoon granulated sugar
- 1 (14-ounce) can crushed tomatoes
- 1 (14-ounce) can full-fat coconut milk
Instructions
- If you have time, press the tofu for 15-30 minutes to remove excess moisture and improve the texture. This step is optional, especially with extra-firm tofu. Use a tofu press or wrap the tofu in a clean kitchen towel and place something heavy on top.
- Use your hands to tear the tofu into irregular, bite-sized pieces.
- In a large bowl, mix all the tofu ingredients except the tofu until well combined.
- Add the tofu and gently toss until evenly coated. Cover and refrigerate for at least 2 hours.
- Preheat the oven to 450°F (230°C). Arrange the tofu on a lined baking sheet, leaving the excess marinade in the bowl.
- Bake for 12 minutes, carefully flip the tofu, and bake for another 8-10 minutes, until lightly golden and slightly crispy.
- Meanwhile, prepare the sauce. Heat the oil in a large skillet over medium heat. Add the onion and cook for 5-7 minutes, until softened and lightly golden.
- Stir in the garlic and ginger and cook for 1 minute, stirring occasionally.
- Sprinkle in the coriander, garam masala, cumin, salt, and cayenne. Cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the spices.
- Add the sugar and crushed tomatoes. Bring to a gentle simmer and cook for 5-10 minutes, stirring occasionally, until slightly thickened.
- Pour in the coconut milk and bring to a gentle simmer. Cook uncovered for 10-15 minutes, stirring occasionally, until the sauce is thick and creamy.
- Add the baked tofu to the sauce and gently stir to coat. Simmer for 2-3 minutes, then serve.
Notes
- Refrigerate leftovers in an airtight container for up to 4 days. Store rice and naan separately.
- Freeze in a freezer-safe container for up to 3 months. The tofu may become slightly firmer and chewier after thawing.
- Thaw overnight in the fridge before reheating.
- Reheat in a skillet over medium-low heat, stirring occasionally, until hot throughout. Add a splash of water or coconut milk if needed. Individual portions can also be microwaved until piping hot.
Nutrition
Serving: 1serving | Calories: 338kcal | Carbohydrates: 18g | Protein: 14g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 769mg | Potassium: 618mg | Fiber: 3g | Sugar: 8g | Vitamin A: 219IU | Vitamin C: 15mg | Calcium: 149mg | Iron: 5mg
