Tofu Tikka Masala

September 14, 2023
AuthorJoshua SmithDifficultyIntermediate
Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 1 block (14 oz) firm tofu, pressed and cubed
 2 tbsp olive oil or coconut oil
 1 onion, finely diced
 3 garlic cloves, minced
 1-inch ginger, grated
 2 tbsp tomato paste
 1 can (14 oz) crushed tomatoes
 1 cup coconut milk or almond milk
 2 tsp garam masala
 1 tsp turmeric
 1 tsp cumin
 1 tsp paprika
 ½ tsp cayenne pepper (adjust to taste)
 Salt to taste
 Fresh cilantro for garnish
1

In a large skillet or pan, heat the oil over medium heat. Add the tofu cubes and fry until they are golden on all sides. Remove and set aside.

2

In the same skillet, add a bit more oil if needed and sauté the onions until translucent.

3

Add the garlic and ginger, sautéing for another 2 minutes until aromatic. Stir in the tomato paste, ensuring the onions are well-coated.

4

Pour in the crushed tomatoes, followed by the coconut or almond milk. Mix well.

5

Add the garam masala, turmeric, cumin, paprika, cayenne pepper, and salt. Stir and let it simmer for about 10 minutes.

6

Return the fried tofu cubes to the skillet, ensuring they are well-coated with the masala sauce. Let it simmer for another 10 minutes.

7

Check for seasoning and adjust if necessary. Serve hot, garnished with fresh cilantro. Ideal with basmati rice or naan bread.

Special Notes and Tips:

  • Tofu Tip: Pressing the tofu is crucial to remove excess water, which helps it absorb the flavors better and gives it a firmer texture.

  • Spice Levels: Adjust the cayenne pepper according to your preference. If you're not a fan of heat, you can omit it entirely.

  • Creaminess Factor: For a creamier texture, you can add a dollop of vegan yogurt or cashew cream to the masala.

  • Storage: This dish stores well in the refrigerator for up to 4 days. It's one of those dishes that tastes even better the next day as the flavors meld.

  • Serving Suggestion: Tofu Tikka Masala pairs beautifully with a side of vegan cucumber raita and lemon wedges.

Ingredients

 1 block (14 oz) firm tofu, pressed and cubed
 2 tbsp olive oil or coconut oil
 1 onion, finely diced
 3 garlic cloves, minced
 1-inch ginger, grated
 2 tbsp tomato paste
 1 can (14 oz) crushed tomatoes
 1 cup coconut milk or almond milk
 2 tsp garam masala
 1 tsp turmeric
 1 tsp cumin
 1 tsp paprika
 ½ tsp cayenne pepper (adjust to taste)
 Salt to taste
 Fresh cilantro for garnish

Directions

1

In a large skillet or pan, heat the oil over medium heat. Add the tofu cubes and fry until they are golden on all sides. Remove and set aside.

2

In the same skillet, add a bit more oil if needed and sauté the onions until translucent.

3

Add the garlic and ginger, sautéing for another 2 minutes until aromatic. Stir in the tomato paste, ensuring the onions are well-coated.

4

Pour in the crushed tomatoes, followed by the coconut or almond milk. Mix well.

5

Add the garam masala, turmeric, cumin, paprika, cayenne pepper, and salt. Stir and let it simmer for about 10 minutes.

6

Return the fried tofu cubes to the skillet, ensuring they are well-coated with the masala sauce. Let it simmer for another 10 minutes.

7

Check for seasoning and adjust if necessary. Serve hot, garnished with fresh cilantro. Ideal with basmati rice or naan bread.

Tofu Tikka Masala
IngredientsDirections