Tofu Tikka Masala

Hey, come on in! Today, we’re tackling a dish that is pure comfort food for me: Tikka Masala. If you’ve ever thought that you can’t get that rich, creamy, and deeply spiced flavor at home, I’m here to tell you that you absolutely can. And we’re going to do it with tofu.

I know, I know. Tofu gets a bad rap. But I want to change your mind.

This recipe is my love letter to the classic dish, but with a plant-based spin. We aren’t just swapping out the chicken. We’re giving tofu the spotlight it deserves. The real magic isn’t in some super-secret ingredient. It’s all in the technique.

The good news? I’m going to show you all my little tricks. We’ll be tearing the tofu by hand to get these amazing nooks and crannies. We’ll toast our own whole spices until the kitchen smells incredible. And we’ll broil the tofu to get that perfect, smoky char. This is more than a recipe; it’s a weekend project that is so worth it.

So, let’s get started. It’s time to make a Tofu Tikka Masala so good, you’ll forget your favorite takeout spot’s number.

What You’re Getting Into

Before we start, let’s look at the game plan. This isn’t a 30-minute meal, but every single step builds a layer of flavor you just can’t rush. Trust the process.

Prep, Cook, & Marinating Time:

• Active Time: About 45 minutes
• Marinating Time: 2 hours is good, but 8 hours is even better!
• Cook Time: 35 minutes
• Total Time: Around 3 hours from start to finish.

How Many People It Feeds: This makes enough for 6 hungry people. It’s perfect for when you have friends over, or if you just want amazing leftovers for a few days. Need to change the amount? No problem.

Servings	Tofu Blocks (14oz)	Vegan Yogurt (cups)	Coconut Milk (can)	Tomatoes (lbs)
3	1	½	½ (approx. 7 oz)	½
6	2	1	1 (13.5 oz)	1
12	4	2	2 (13.5 oz)	2

Difficulty Level: I’d call this a medium. It has a few different parts—making the spice blend, marinating the tofu, and then making the sauce. But none of the steps are actually difficult. It’s the perfect recipe to tackle on a Sunday afternoon when you have a little extra time.

What You’ll Need:

• Tofu Press: This is super helpful for getting water out of the tofu.¹ But if you don’t have one? Don’t sweat it. I used to just wrap my tofu in a towel and pile a few heavy cookbooks on top. Works like a charm.
• Spice Grinder or Mortar & Pestle: For grinding those freshly toasted spices. A clean coffee grinder that you only use for spices is a great tool for this.
• Oven-Safe Skillet (like Cast Iron): This is key for getting that beautiful char on the tofu under the broiler.²
• Big Sauté Pan or Dutch Oven: You’ll need something deep enough to build that delicious sauce.
• Blender: An immersion blender is easiest, but a regular one works too. This is just if you want a super smooth, restaurant-style sauce. I honestly like it a little rustic sometimes.

Want to prep ahead? You totally can. The tikka spice blend can be made weeks in advance. You can also marinate the tofu overnight. I’ve even made the sauce (without the tofu) a couple of days ahead, and it tasted fantastic.

The Ingredients: Your Flavor Toolkit

Let’s talk about what we’re working with. Great food starts with great ingredients.

For the Tofu Tikka

This is all about getting the most flavor possible into the tofu itself.

We start with two blocks of extra-firm tofu.³ It has to be extra-firm, or it will just fall apart. To make the marinade, you’ll need a cup of thick, unsweetened vegan yogurt. I like a Greek-style one made from coconut or soy because it has a great tang. Then we have the classic aromatics: fresh garlic and ginger, plus some bright lemon juice.

But the real star is the homemade Tikka Spice Blend. I’m telling you, toasting your own spices is a must. The aroma alone is worth it, and the flavor is just on another level. We’ll be toasting:

• Cumin seeds
• Coriander seeds
• Whole cloves
• Black peppercorns
• Green cardamom seeds
• A cinnamon stick

Then we’ll add kasoori methi (dried fenugreek leaves).⁴ This stuff is my secret weapon! It has a savory, slightly bitter smell and it’s what gives so many Indian dishes that distinct, can’t-quite-put-my-finger-on-it flavor. To round it all out, we need Indian red chile powder, turmeric, paprika, ground ginger, and a little freshly grated nutmeg.

For the Amazing Masala Sauce

Here’s where we build that rich, creamy sauce. We’ll start with grapeseed oil, cumin seeds, and a few whole dried red chilies. A big, finely diced red onion makes the sweet base. More garlic and ginger, of course, plus a fiery little serrano pepper.

For depth, we’ll use tomato paste and a pound of fresh, diced tomatoes. Here’s a little tip I learned a while back: use the finely chopped stems from your bunch of cilantro in the sauce! They have so much flavor. The sauce gets its creamy texture from a can of full-fat coconut milk and a touch of vegan butter. We finish it with more garam masala and kasoori methi for that final burst of fragrance.

Step-by-Step Method: Let’s Get Cooking!

Alright, time for the fun part. Put on some music and let’s do this.

Stage 1: Prep the Tofu

First, we need to press the tofu. This step is so important. Getting the water out means the tofu can soak up more of the marinade and get a much better texture. Wrap the tofu blocks in a towel, put them on a plate, and set something heavy on top. Let that sit for at least 20 minutes.

Once it’s pressed, don’t cut it into neat little cubes! Use your hands and tear it into bite-sized pieces. All those rough edges are perfect for grabbing onto the marinade and getting extra crispy later.

Stage 2: Toast the Spices

This is my favorite part. Get a dry pan over medium heat. Toss in the whole spices—cumin, coriander, cloves, peppercorns, cardamom, and cinnamon. Shake the pan pretty often. After 2 or 3 minutes, your whole kitchen will smell incredible. That’s when you know they’re ready. The lighter seeds will look a bit golden. Get them out of the hot pan right away so they don’t burn. Once they cool down, grind them into a fine powder. Mix this with the other ground spices. You just made a spice blend that will blow any store-bought stuff out of the water.

Stage 3: Marinate the Tofu

In a big bowl, mix your amazing new spice blend with the vegan yogurt, crushed garlic, grated ginger, lemon juice, oil, and salt. Whisk it all together. Now, gently add your torn tofu. I like to use my hands to make sure every single piece is coated in that delicious marinade. Cover the bowl and stick it in the fridge for at least 2 hours. If you can leave it for 8 hours or even overnight, the flavor will be even better.

Stage 4: Broil for a Smoky Char

This is how we get that tandoori-style flavor at home. Move an oven rack so it’s about 6 inches from the broiler. Put your cast-iron skillet on the rack and preheat the oven to a super hot 500°F (260°C).

When the oven is ready, that skillet will be screaming hot, so be really careful! Move it to a safe spot, turn the broiler on high, and add a little oil. Carefully place the marinated tofu in the pan, leaving most of the extra marinade behind. It’s going to sizzle like crazy! Put the pan back in the oven and broil for 10-12 minutes. Quick tip: Check it after 5 minutes. Broilers are powerful, and I’ve learned the hard way that things can go from charred to burnt in seconds.

Stage 5: Build the Sauce

While the tofu is broiling, let’s make the sauce. In your big sauté pan, heat the oil over medium-high heat. Add the cumin seeds and let them sizzle for a minute, then toss in the dried red chilies. Next, add the diced onion and a pinch of salt. Cook until the onions are nice and soft, which takes about 6-8 minutes.

Stir in the garlic, ginger, and serrano and cook for another minute. Then add the spices and tomato paste. Let them cook for a minute to wake them up. Add the fresh tomatoes, cilantro stems, water, and salt. Cover the pan, bring it to a simmer, and let it cook for about 15 minutes until the tomatoes have broken down into a thick sauce. Don’t forget to fish out the dried chilies!

Stage 6: Bring It All Together

Now for the final touches. Pour in that creamy, full-fat coconut milk. Add the vegan butter, garam masala, and crushed kasoori methi. Stir it all together. If you want that silky-smooth sauce, now’s the time to use your blender.

Finally, gently fold in your beautifully charred tofu. Squeeze in a little more lemon juice. Let it all simmer together for just a couple more minutes. Give it a taste. Does it need more salt? A tiny pinch of sugar to balance the tomatoes? Adjust it until it tastes perfect to you.

Variations: Make It Your Own

One of the best things about cooking is that you can always play around with a recipe.

• Need it milder? Easy. Just use less red chile powder and skip the serrano pepper.
• Want it spicier? Keep the serrano seeds in or add another one!
• In a hurry? For a quicker version, you can totally use a good-quality store-bought garam masala and canned diced tomatoes. It won’t be exactly the same, but it will still be delicious.
• Add some veggies! This sauce is great with more than just tofu. Try stirring in some spinach at the end, or adding roasted sweet potatoes or butternut squash.

Serving & Storage

You did it! It’s time to enjoy the fruits of your labor.

I love serving this in bowls over a bed of fluffy basmati rice. Garnish with lots of fresh cilantro leaves and maybe a dollop of vegan yogurt to cool things down. Vegan naan or roti for dipping is a must.

Store any leftovers in the fridge for up to 4 days. Honestly, I think it tastes even better the next day. The flavors really have time to hang out and get to know each other.

To reheat, just warm it gently in a pan on the stove. Please, don’t use the microwave. It does weird things to the texture of the tofu. This dish also freezes really well for up to 3 months! Just thaw it in the fridge overnight before reheating.

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