Low Carb Tofu Tikka Masala
Indulge in this rich and creamy Low Carb Tofu Tikka Masala, a healthier twist on the classic Indian-inspired dish. Perfect for vegetarians and those following a low-carb lifestyle, this recipe features cubes of marinated extra-firm tofu, pan-seared to golden perfection and simmered in a velvety spiced tomato and cream sauce. Aromatic spices like garam masala, turmeric, and smoked paprika infuse every bite with bold, authentic flavor, while Greek yogurt and a touch of heavy cream add luxurious creaminess without overwhelming carbs. Ready in just under an hour and packed with protein, this dish is a satisfying, guilt-free meal that pairs beautifully with cauliflower rice or fresh steamed veggies. Top it with fresh chopped cilantro and a squeeze of lemon for a zesty, fragrant finish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 120 grams Greek yogurt (unsweetened, full fat)
- 2 teaspoons Garam masala
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Sea salt
- 2 tablespoons Vegetable oil
- 1 tablespoon Unsalted butter or ghee
- 1 medium White onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 120 grams Tomato puree
- 180 milliliters Heavy cream
- 10 grams Fresh cilantro (chopped, for garnish)
- 1 tablespoon Lemon juice
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder or cayenne pepper (optional, for spiciness)
Instructions
Drain the tofu and press it between paper towels to remove excess moisture. Cut it into 1-inch cubes.
In a bowl, mix Greek yogurt, 1 teaspoon garam masala, smoked paprika, turmeric, cumin, and 0.5 teaspoon salt to create a marinade. Add the tofu cubes and gently toss to coat. Let the tofu marinate for at least 15 minutes (or up to 1 hour for deeper flavor).
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the marinated tofu cubes and cook until they are lightly browned on all sides. Remove from skillet and set aside.
In the same skillet, heat 1 tablespoon of vegetable oil and 1 tablespoon of unsalted butter or ghee. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the skillet. Sauté for 1-2 minutes until fragrant.
Stir in the tomato puree, ground coriander, and remaining 1 teaspoon of garam masala. Cook the mixture for 5 minutes, stirring frequently, until the sauce thickens slightly.
Reduce heat to low and slowly stir in the heavy cream. If you prefer a thinner sauce, you can add a splash of water or vegetable stock.
Add the cooked tofu cubes back into the skillet and gently stir to coat them in the sauce. Let simmer for 5-7 minutes to allow the flavors to meld.
Taste and adjust seasoning with additional salt, chili powder, or lemon juice if desired.
Serve hot, garnished with fresh chopped cilantro. Pair with a side of cauliflower rice or enjoy on its own for a complete low-carb meal.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 2536 mg | 110% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 19.1 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2998 mg | 231% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2162 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
