Description
A delightful fusion of spices and tofu that embodies comfort and nostalgia. This Tofu Tikka Masala is rich, creamy, and bursting with flavor, perfect for impressing guests or enjoying a cozy night in.
Ingredients
Scale
- 2 (14 ounce/400g) blocks extra firm tofu
- 1 cup (227g) unsweetened thick vegan yogurt
- 3 garlic cloves, crushed
- 1/2 inch piece fresh ginger, grated
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons grapeseed oil
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons cumin seeds
- 4 teaspoons coriander seeds
- 6 whole cloves
- 30 black peppercorns
- 6 green cardamom pods (discard shells)
- 2 (2 to 3 inch) cinnamon sticks
- 1/2 tablespoon fenugreek leaves (optional)
- 1 1/2 teaspoons Indian red chile powder
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg, freshly grated
- 3 tablespoons grapeseed oil
- 1 tablespoon cumin seeds
- 6 whole dried red chilies
- 1 large red onion, finely diced
- 6 garlic cloves, minced
- 1 1/2 inch piece ginger, minced
- 1 serrano pepper, diced
- 1/2 teaspoon ground turmeric
- 1 teaspoon Indian red chile powder
- 1/2 teaspoon ground coriander
- 2 tablespoons tomato paste (optional)
- 1 pound (454g) tomatoes, diced
- 1 cup (14g) cilantro, chopped
- 3 tablespoons water
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1 tablespoon garam masala
- 2 tablespoons fenugreek leaves (optional)
- 1 (13.5 ounce/400 mL) can full-fat coconut milk
- 1 tablespoon vegan butter
- 1 tablespoon freshly squeezed lemon juice
- 3 cups cooked white rice or flatbread for serving
- Vegan yogurt for topping (optional)
Instructions
- Press the tofu to remove excess moisture for 20-30 minutes, then tear into bite-sized chunks.
- In a dry skillet, toast spice blend ingredients until fragrant, 3-4 minutes, then grind into a fine powder.
- Combine ground spices, yogurt, garlic, ginger, lemon juice, grapeseed oil, and salt in a bowl. Add tofu and mix well. Marinate for 2-8 hours in the fridge.
- Preheat oven to 500°F (260°C). Broil marinated tofu for 10-12 minutes until charred.
- In a large saucepan, heat grapeseed oil and sauté cumin seeds and dried chilies for 1 minute. Add onions and cook until deep golden brown, about 8-10 minutes.
- Add garlic, ginger, and serrano pepper, cooking for another 2-3 minutes.
- Stir in turmeric, Indian red chile powder, and ground coriander. Add tomatoes and tomato paste if using. Simmer for about 15 minutes.
- Mix in coconut milk, garam masala, and vegan butter. Incorporate baked tofu and fresh lemon juice, simmer for 2 more minutes.
- Garnish with cilantro and serve hot over cooked rice or with flatbread, adding vegan yogurt if desired.
Notes
For best flavor, press tofu consistently and use high-quality, fresh spices. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Tofu, Tikka Masala, Vegan Indian Recipe, Comfort Food, Plant-Based Cooking
