Tofu Tikka Masala
Experience the rich and aromatic flavors of "Tofu Tikka Masala," a plant-based twist on the classic Indian dish. Firm tofu is marinated in a spiced yogurt blend, pan-seared to golden perfection, and then simmered in a luxurious, coconut milk-infused tomato sauce bursting with the warmth of garam masala, cumin, and coriander. With a balance of tangy, creamy, and subtly spicy notes, this recipe is a showstopper for vegans, vegetarians, and curry enthusiasts alike. Ready in just over an hour, it’s the perfect comforting meal served over fluffy basmati rice or paired with soft naan. Packed with protein and brimming with authentic flavors, this Tofu Tikka Masala is an easy yet impressive dinner option for any occasion.
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Recipe Information
Ingredients
- 400 g firm tofu
- 120 ml plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 large onion
- 400 g canned tomato puree
- 240 ml coconut milk
- 2 tablespoons cilantro leaves
- 1 teaspoon sugar
Instructions
Press the tofu to remove excess water. Cut into 1-inch cubes.
In a bowl, mix yogurt, lemon juice, ginger paste, garlic paste, 1 teaspoon garam masala, cumin, coriander, chili powder, and salt to form a marinade.
Add tofu cubes to the marinade and gently toss to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add tofu cubes in batches, avoiding overcrowding. Cook until golden brown on all sides, about 8-10 minutes. Transfer to a plate and set aside.
In the same skillet, add another tablespoon of oil. Add the chopped onion and sauté until onion is translucent, about 5 minutes.
Add remaining garam masala and cook for another minute until fragrant.
Stir in tomato puree and sugar. Simmer for 10 minutes, stirring occasionally.
Reduce heat to low and slowly stir in coconut milk. Let the sauce simmer for an additional 10 minutes, stirring occasionally.
Add the cooked tofu to the skillet and gently stir to coat the tofu with the sauce. Cook for another 5-7 minutes to heat through.
Garnish with chopped cilantro leaves before serving.
Serve hot with basmati rice or naan bread.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 8 mg | 2% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 113.5 g | 41% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 62.7 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1069 mg | 82% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3582 mg | 76% | |
*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.
