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Tofu Tikka Masala

Tofu Tikka Masala
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Forget takeout! This is the real deal—a creamy, cozy, and deeply flavorful Tofu Tikka Masala that tastes like it came from a top-notch restaurant. The secret is toasting your own spices and getting a perfect smoky char on the tofu. It’s a game-changer.

Ingredients

Scale

For the Tikka Spice Blend & Marinade:

  • 2 (14-oz) blocks extra-firm tofu, pressed well
  • 1 cup thick, unsweetened vegan yogurt
  • 4 cloves garlic, crushed
  • 1-inch piece fresh ginger, grated
  • 1 tbsp lemon juice
  • 2 tbsp grapeseed oil
  • 1 tsp salt
  • Whole Spices: 1 tbsp cumin seeds, 1 tbsp coriander seeds, 4 cloves, ½ tsp black peppercorns, seeds from 4 green cardamom pods, ½ cinnamon stick
  • Ground Spices: 1 tbsp kasoori methi (dried fenugreek), 1 tbsp Indian red chile powder, 1 tsp turmeric, 1 tsp paprika, ½ tsp ground ginger, ¼ tsp nutmeg

For the Masala Sauce:

  • 2 tbsp grapeseed oil
  • 1 tsp cumin seeds
  • 2 whole dried red chilies
  • 1 large red onion, finely diced
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 1 serrano pepper, finely diced (optional)
  • 1 tbsp tomato paste
  • 1 lb fresh tomatoes, diced
  • ¼ cup chopped cilantro stems
  • 1 cup water
  • 1 tsp salt
  • 1 (13.5-oz) can full-fat coconut milk
  • 1 tbsp vegan butter
  • 1 tsp garam masala
  • 1 tsp kasoori methi, crushed
  • Fresh cilantro leaves, for garnish

Instructions

  1. Prep & Marinate the Tofu: First, press your tofu for at least 20 minutes. Instead of cubing it, tear it by hand into rustic, bite-sized pieces—this creates amazing texture! While it presses, toast the whole spices in a dry pan over medium heat for 2-3 minutes until fragrant. Let them cool, then grind them into a powder. In a large bowl, mix this fresh powder with all the other marinade ingredients to form a paste. Gently fold in the torn tofu until every piece is coated. Cover and refrigerate for at least 2 hours, or up to 8.
  2. Char the Tofu: Place a cast-iron skillet on a rack about 6 inches from your broiler and preheat the oven to 500°F (260°C). Once hot, carefully remove the skillet, add a slick of oil, and arrange the marinated tofu in a single layer (leave excess marinade behind). Return the pan to the oven and broil for 10-12 minutes, checking frequently after the 5-minute mark, until you see beautiful charred spots.
  3. Build the Sauce: While the tofu broils, heat oil in a large pot or Dutch oven. Sizzle the cumin seeds and dried red chilies for a minute. Add the onion and cook until soft and golden, about 8 minutes. Stir in the garlic, ginger, and serrano, cooking for one more minute until fragrant. Add the tomato paste and ground spices, then the fresh tomatoes, cilantro stems, water, and salt. Bring to a simmer, cover, and cook for 15 minutes until the tomatoes break down.
  4. Finish the Dish: Remove the dried chilies from the sauce. Pour in the full-fat coconut milk, vegan butter, garam masala, and crushed kasoori methi. Stir until creamy. For a super smooth sauce, use an immersion blender now. Finally, gently fold in your beautifully broiled tofu. Let it simmer for 2 more minutes, taste, and adjust salt if needed. Serve hot!

Notes

  • Serving Suggestions: This is perfect served over fluffy basmati rice with a side of vegan naan bread. A dollop of cooling vegan yogurt and a sprinkle of fresh cilantro on top makes it complete.
  • Tips & Tricks: Don’t skip toasting your own spices! It makes a huge difference in flavor. Tearing the tofu by hand is also key—the rough edges get crispy and hold more sauce.
  • Storage & Reheating: Leftovers are fantastic! Store in an airtight container in the fridge for up to 4 days. Reheat gently in a saucepan on the stove. Avoid the microwave, as it can make the tofu rubbery. This dish also freezes beautifully for up to 3 months.

Find it online: https://masaladiaries.com/tofu-tikka-masala/