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Tofu Tikka Masala Recipe

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4.3 from 11 reviews

  • Author: Emma
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

This vibrant and rich Tofu Tikka Masala recipe brings the classic Indian dish into a vegan-friendly version using extra firm tofu marinated in a fragrant homemade spice blend and creamy vegan yogurt, then broiled to tender perfection. The luscious masala sauce combines tomatoes, spices, coconut milk, and vegan butter creating an authentic, deeply flavorful dish that’s perfect served over rice or with Indian flatbread.

Ingredients

Tofu

  • 2 (14-ounce/400g) blocks of extra firm tofu

Marinade & Spice Blend

  • 1 cup (227g) unsweetened thick, creamy vegan yogurt*
  • 3 garlic cloves (crushed or grated)
  • ½-inch piece fresh ginger (grated or minced)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 ½ tablespoons grapeseed oil or other high-heat oil, plus more for cooking tofu
  • 1 ½ teaspoons kosher salt
  • 1 ½ teaspoons cumin seeds
  • 4 teaspoons coriander seeds
  • 6 whole cloves
  • ~30 black peppercorns
  • 6 green cardamom pods (black seeds only, discard pods)
  • 2 (2-to-3 inch) cinnamon sticks
  • ½ tablespoon fenugreek leaves (kasoori methi, optional but recommended)
  • 1 ½ teaspoons Indian red chile powder (use half for milder heat)
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger

Masala Sauce

  • 3 tablespoons grapeseed oil or other high-heat oil
  • 1 tablespoon cumin seeds
  • 6 whole dried red chilies (or ½ tsp red pepper flakes, or omit for less heat)
  • 1 large red onion (or 2 small red onions, finely diced)
  • 6 garlic cloves (minced)
  • 1 ½-inch piece ginger (minced or grated)
  • 1 serrano pepper (diced, plus 1 thinly sliced for garnish if desired)
  • ½ teaspoon ground turmeric
  • 1 teaspoon Indian red chile powder (use half for milder heat)
  • ½ teaspoon ground coriander
  • 2 tablespoons tomato paste (optional)
  • 1 pound (454g) tomatoes (diced)
  • 1 cup (14g) cilantro (stems finely chopped, leaves chopped for garnish)
  • 3 tablespoons water
  • 1 ½ teaspoons kosher salt, plus more to taste
  • 1 tablespoon garam masala
  • 2 tablespoons fenugreek leaves (kasoori methi, optional but recommended)
  • 1 (13.5 ounce/400 mL) can full-fat coconut milk
  • 1 tablespoon vegan butter
  • 1 tablespoon freshly squeezed lemon juice, plus more to taste

To Serve

  • 3 cups cooked white rice or Indian flatbread such as naan or roti
  • Vegan yogurt (optional, to dollop on top)

Instructions

  1. Prepare the tofu: Press the tofu using a tofu press or wrap it in a clean dish towel or paper towels and weigh it down with a heavy object for 20 to 30 minutes. Tear tofu into chunks that are moderate in size—not too large or small—and transfer to a large bowl.
  2. Make the tikka spice blend: Heat a small or medium frying pan over medium heat. Add cumin seeds, coriander seeds, cloves, black peppercorns, cardamom seeds, cinnamon sticks, and fenugreek leaves. Toast, shaking the pan frequently, until fragrant and lightly browned, about 2½ to 3½ minutes. Cool, then grind spices finely using a spice grinder or mortar and pestle. Combine ground spices with Indian red chile powder, turmeric, paprika, and ground ginger in a bowl.
  3. Make the marinade: In a medium bowl, mix the spice blend with vegan yogurt, garlic, ginger, lemon juice, oil, and salt. Pour marinade over tofu chunks and gently coat all pieces without mashing. Cover and refrigerate for 2 to 8 hours.
  4. Broil the tofu: Arrange an oven rack about 6 inches from the heat source. Place a 12-inch cast iron skillet on this rack and preheat oven to 500°F (260°C). Once very hot and smoking, remove skillet carefully and turn broiler to high. Lightly oil the skillet bottom, add marinated tofu evenly, and broil on the second oven rack 10 to 12 minutes, checking after 5 minutes and then every 1-2 minutes to avoid burning. The tofu should be cooked through with some charred spots.
  5. Prepare the masala base: Heat 3 tablespoons oil in a deep 12-inch sauté pan over medium-high heat. Add cumin seeds and cook for 1 minute, swirling the pan. Add dried red chilies and cook for 30 seconds, swirling to avoid burning.
  6. Sauté onions: Add diced onions and a couple pinches of salt, cooking until golden brown, about 6 to 8 minutes. If onions brown too quickly, reduce heat to medium.
  7. Add aromatics and spices: Add splash of water to prevent excessive browning, then stir in garlic, ginger, diced serrano pepper, and turmeric. Cook for 1 minute, tossing frequently. Add red chili powder, ground coriander, and tomato paste; stir for 30 to 60 seconds.
  8. Cook tomatoes: Add diced tomatoes and juices, cooking until softened and broken down, about 2 to 3 minutes. Add chopped cilantro stems, 3 tablespoons water, and 1½ teaspoons kosher salt, stir, cover, and bring to a simmer.
  9. Simmer the masala: Allow the sauce to simmer uncovered for 15 minutes, stirring occasionally until most liquid evaporates. Remove and discard dried red chilies.
  10. Finish the sauce: Stir in coconut milk, garam masala, vegan butter, and fenugreek leaves (crushed to release aroma). Increase heat slightly and stir until combined and butter is melted. Optionally, blend with immersion blender for smoother texture.
  11. Combine tofu with sauce: Add broiled tofu, optionally the thinly sliced serrano for extra heat, and lemon juice. Simmer for 2 minutes to coat tofu in sauce. Taste and add a small amount of sugar (¼ to ½ teaspoon) if sauce is too acidic.
  12. Garnish and serve: Garnish with chopped cilantro leaves and adjust seasoning with salt as needed. Serve hot over cooked white rice or with Indian flatbread, and optionally dollop with vegan yogurt for a cooling balance.

Notes

  • Use a tofu press or heavy weight to press tofu properly for best texture.
  • Adjust red chili powder quantities according to your heat preference.
  • Fenugreek leaves (kasoori methi) add an authentic aroma but are optional.
  • Tomato paste is optional but adds depth to the masala.
  • Check tofu regularly when broiling to prevent burning as oven temperatures vary.
  • For a smoother sauce, use an immersion blender before adding tofu.
  • Serve with vegan yogurt on top for a nice cooling contrast.
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Indian

Find it online: https://myeasyplate.com/tofu-tikka-masala-recipe/