Recipe - Tofu Tikka Masala

Tofu Tikka Masala is a comforting dish brimming with authentic Indian flavors! Overnight-marinated tofu, baked to perfection, is paired with a luscious, creamy masala sauce. Fragrant, slightly rich, and with a touch of spice, this Tikka Masala shines as the star of curries. Enjoy it over fluffy Basmati Rice or alongside Parathas, Butter Naan, or Tandoori Roti.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

For the Tofu Marinade:

400 grams firm tofu, pressed and cubed
1 cup plain yogurt (dairy or plant-based)
1 tablespoon lemon juice
2 teaspoons ginger-garlic paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
Salt to taste

For the Masala Gravy:

2 tablespoons oil (vegetable or olive oil)
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon red chili powder (adjust to taste)
1 cup coconut milk or heavy cream
1/2 cup water
Fresh cilantro leaves, chopped for garnish

Method

- Press the tofu to remove excess water. This can be done by placing the tofu block between paper towels and setting a heavy object on top for about 15 minutes.

- Cut the pressed tofu into bite-sized cubes.

- In a mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, paprika, turmeric powder, garam masala, and salt.

- Add the tofu cubes to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavor.

- Preheat the oven to 400°F (200°C) or prepare a grill.

- Place the marinated tofu cubes on a baking sheet lined with parchment paper, or skewer them if grilling.

- Bake or grill the tofu for 15-20 minutes, turning halfway through, until golden and slightly crispy on the edges. Set aside.

- Heat oil in a large pan over medium heat.

- Add finely chopped onions and sauté until they become golden brown.

- Stir in ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

- Add the pureed tomatoes and cook for 5-7 minutes until the mixture thickens and the oil begins to separate from the masala.

- Add turmeric powder, ground cumin, ground coriander, paprika, garam masala, and red chili powder. Mix well and cook for another 2-3 minutes.

- Add the baked or grilled tofu cubes to the masala gravy.

- Pour in the coconut milk or heavy cream and water, stirring gently to combine.

- Let the mixture simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken.

- Adjust seasoning with salt and additional spices as needed.

- Garnish the Tofu Tikka Masala with freshly chopped cilantro leaves.

- Serve hot with basmati rice, naan, or your favorite flatbread.

Tips:

- For a richer flavor, marinate the tofu overnight in the refrigerator.
- If you prefer a smoky flavor, you can char the tofu cubes slightly on a grill or under a broiler.
- Adjust the spice levels according to your taste. Add more red chili powder for extra heat or use mild paprika for a milder flavor.
- Substitute coconut milk with heavy cream for a dairy-rich version or use cashew cream for a different twist.