Tofu Tikka Masala is a delicious vegan variation of the classic Indian dish, featuring marinated tofu in a rich, spiced tomato sauce. Perfect with basmati rice or naan, it delivers vibrant flavors and creamy textures that appeal to all.
Ingredients
For the Tofu Marinade:
- 14 oz (400 g) firm tofu, pressed and cut into cubes
- 1/4 cup coconut yogurt (or any plant-based yogurt)
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste (or minced ginger and garlic)
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
For the Tikka Masala Sauce:
- 2 tablespoons oil (coconut or vegetable oil)
- 1 large onion, finely chopped
- 2-3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) crushed tomatoes (or diced tomatoes)
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 cup coconut milk (or cashew cream for richness)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Execution
1. Marinate the Tofu:
- In a bowl, combine coconut yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, turmeric, red chili powder, and salt. Mix well.
- Add the cubed tofu to the marinade, ensuring all pieces are coated. Cover and let it marinate in the refrigerator for at least 30 minutes (or up to overnight for more flavor).
2. Prepare the Tofu:
- Preheat the oven to 400°F (200°C) or prepare a grill pan.
- Arrange the marinated tofu on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden and slightly crispy. If using a grill pan, cook until charred on all sides.
3. Make the Tikka Masala Sauce:
- In a large skillet, heat oil over medium heat. Add chopped onions and sauté until golden brown (about 5-7 minutes).
- Stir in the minced garlic and grated ginger; cook for another minute until fragrant.
- Add the crushed tomatoes, garam masala, cumin, coriander, turmeric, red chili powder, and salt. Cook for about 10-15 minutes until the sauce thickens and the oil begins to separate from the tomatoes.
- Stir in the coconut milk and bring to a simmer. Allow it to cook for another 5 minutes to meld the flavors.
4. Combine Tofu and Sauce:
- Add the baked or grilled tofu to the tikka masala sauce. Stir gently to coat the tofu without breaking it. Let it simmer for 5 minutes.
5. Serve:
- Garnish with fresh cilantro. Serve hot with basmati rice, naan, or roti.
Additional tips
- Rest the dough for 30 minutes for a flakier crust.
- Avoid overstuffing to prevent bursting during cooking.
- Seal edges tightly with water to avoid leaks.
- Fry on medium heat for even cooking and a golden crust.
- Prick baked samosas with a fork to prevent puffing.
- Experiment with fillings like lentils, sweet potatoes, or tofu.
- Make ahead and freeze for easy frying or baking later.
