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Tofu Tikka Masala

Tofu Tikka Masala

This Tofu Tikka Masala is a delicious plant-based twist on chicken tikka masala, featuring marinated tofu in a rich sauce.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course Main
Cuisine Indian
Servings 6 servings
Calories 500 kcal

Equipment

  • tofu press
  • frying pan
  • spice grinder
  • sauté pan
  • Cast Iron Skillet

Ingredients
  

Tofu Tikka

  • 2 blocks extra firm tofu 14-ounce/400g each
  • 1 cup unsweetened thick, creamy vegan yogurt
  • 3 cloves garlic crushed or grated
  • 0.5 inch fresh ginger grated or minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1.5 tablespoons grapeseed oil plus more for cooking
  • 1.5 teaspoons kosher salt

Tikka Spice Blend

  • 1.5 teaspoons cumin seeds
  • 4 teaspoons coriander seeds
  • 6 whole cloves
  • 30 whole black peppercorns approximately
  • 6 pods green cardamom discard pods
  • 2 pieces cinnamon sticks 2-to-3 inch
  • 0.5 tablespoon fenugreek leaves aka kasoori methi (optional)
  • 1.5 teaspoons Indian red chile powder use less for milder heat
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 0.5 teaspoon nutmeg freshly grated

Masala

  • 3 tablespoons grapeseed oil or other high-heat oil
  • 1 tablespoon cumin seeds
  • 6 whole dried red chilies or substitute with ½ teaspoon red pepper flakes
  • 1 large red onion or 2 small, finely diced
  • 6 cloves garlic minced
  • 1.5 inch ginger minced or grated
  • 1 whole serrano pepper diced
  • 0.5 teaspoon ground turmeric
  • 1 teaspoon Indian red chile powder less for milder heat
  • 0.5 teaspoon ground coriander
  • 2 tablespoons tomato paste optional
  • 1 pound tomatoes diced (approximately 454g)
  • 1 cup cilantro stems finely chopped, leaves chopped for garnish
  • 3 tablespoons water
  • 1.5 teaspoons kosher salt plus more to taste
  • 1 tablespoon garam masala
  • 2 tablespoons fenugreek leaves aka kasoori methi (optional)
  • 1 can full-fat coconut milk 13.5 ounce/400 mL
  • 1 tablespoon vegan butter
  • 1 tablespoon freshly squeezed lemon juice plus more to taste

For serving

  • 3 cups cooked white rice or flatbread like naan or roti
  • vegan yogurt optional, for topping

Instructions
 

Preparation

  • Prepare the tofu. Use a tofu press or wrap tofu in a dish towel and press for 20 to 30 minutes, then tear into chunks.

Tikka Spice Blend

  • Toast the whole spices in a frying pan, then grind into a powder.
  • Combine with ground spices in a bowl.

Marinade

  • Mix the tikka spice blend with yogurt, garlic, ginger, lemon juice, oil, and salt. Coat tofu chunks with the marinade.
  • Refrigerate for 2 to 8 hours.

Broiling Tofu

  • Preheat oven to 500ºF/260ºC with a cast iron skillet.
  • Broil marinated tofu for 10 to 12 minutes until charred.

Making the Masala

  • Heat oil in a 12-inch sauté pan, add cumin seeds and dried chilies.
  • Add onions and cook until golden brown, then add garlic, ginger, serrano pepper, and turmeric.
  • Stir in red chili powder, coriander, and tomato paste.
  • Add tomatoes, cilantro stems, salt, and water. Simmer covered.
  • Add coconut milk, garam masala, and vegan butter. Stir until combined.
  • Add baked tofu and simmer for 2 minutes.

Serving

  • Garnish with cilantro leaves, serve over rice or with flatbread.

Notes

Use thick vegan yogurt for best results. Adjust spices to taste for desired heat level.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 48gProtein: 18gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 800mgPotassium: 600mgFiber: 8gSugar: 7gVitamin A: 150IUVitamin C: 15mgCalcium: 250mgIron: 3mg
Keyword comfort food, Indian cuisine, plant-based, spicy, Tofu Tikka Masala, Vegan
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