Tofu Tikka Masala

Tofu Tikka Masala is a delicious vegetarian curry which is so good with rice, naan or any bread of your choice! Gluten-free!

[Thanks all for your good wishes for my mom, I really appreciate it.]

Are you a tofu fan? I have already told you guys that I am definitely not one. I mean it’s fine, I don’t mind it but I don’t love it. I think this is the problem with most Indians. We are so used to the taste and flavor of paneer and tofu is similar to it and when there comes a choice, we obviously always pick paneer.

I mean why would you eat tofu when you have the option of eating paneer? Okay, that might be the Indian in me talking but seriously paneer is tastier or maybe I am just biased. Either way, I know most Indian would agree with me!

But fan or not, this recipe will make you fall in love with tofu and that’s my guarantee. Big claim to make right? But you guys have to trust me. Honestly this tofu tikka masala is so delicious that you would want second servings even if you don’t love tofu.

My husband doesn’t like tofu, he eats it only at an Asian restaurant here, he loves the way they make their kung pao tofu and this tofu tikka masala was the 2nd tofu recipe that he loved. He said, if I wouldn’t have told him, he wouldn’t have guessed that it’s tofu. Ha! I guess that’s why he liked it!

I love using extra-firm tofu in my recipes. It’s a personal preference but I think it works well in Indian recipes. Just make sure to press the block of tofu with something heavy for few minutes before using in the recipe.

This tofu tikka masala is totally inspired from my paneer tikka masala, which by the way is quite a popular recipe on the blog. Many of you have made it and loved it and I am sure you would love this tofu tikka masala just as much.

This curry gets it’s gorgeous orange-red color from kashmiri red chili powder. You can find it easily at any Indian grocery store. It adds color and flavor to the dish without adding much heat. Of course if you don’t add it, the curry will still be very delicious but you may not get similar color.

Using food color is another option but why to use one when you have a natural alternative, right? This tofu tikka masala is great with rice or naan or just about any flatbread of your choice. Hope you guys give this super flavorful tofu tikka masala a try! Enjoy!

Looking for more tofu recipes? Check these out!

Palak Tofu – Tofu Spinach Curry

Kung Pao Tofu

Method

Press tofu with some heavy object for 20 minutes. This will drain the excess moisture. Now cut the tofu into small cubes. Next add in the chopped ginger and chopped garlic and then add coriander powder, garam masala powder, smoked paprika (or kashmiri red chili powder), salt and red chilli powder.

Add in the yogurt and mix till all the tofu pieces are well coated with the spices and yogurt. Cover and keep this marinated tofu in the refrigerator for 1 hour. You can keep it overnight as well but minimum of 30 minutes is must. Use thick yogurt here, tie regular yogurt in a muslin cloth and let it hang for few hours. Once all the water has drained and yogurt is dry and thick, it’s ready to be used in the recipe.

While the tofu is in the refrigerator, prepare the curry. Heat oil and butter in a pan on medium heat. Once oil is hot, add cinnamon sticks and cumin seeds. Wait till cumin seeds crackle.

Add roughly chopped onions and cook till the onions start turning light golden brown in color.

Then add ginger, garlic and cook for 1-2 minutes or till raw smell goes away.

Add chopped tomatoes, curry powder, sugar, kashmiri red chili powder and salt. Give a good mix.

Cook the tomatoes with spices for around 10-12 minutes or until the tomatoes are completely done and oil leaves the side of the spice mix. This is very important, the masala should be nicely cooked on medium heat, don’t rush this.

Remove pan from heat, let it cool down a little and puree the mixture to a smooth paste. (wow what difference lighting makes, the color of the curry was definitely not like what it looks in 2nd pic!!]

Put pan back on heat again. Add the pureed onion-tomato paste back to it. Add water (adjust the amount of water as per your preference, I added around 1.5 cups] and heavy cream and mix. Let the curry simmer on low for 3-4 minutes as you prepare the tofu.

Remove the marinated tofu from the refrigerator. Spray a pan with little oil and add tofu to it.

Roast/cook the marinated tofu cubes till they becomes brown in color.

Add the roasted tofu to the curry and let it all simmer for additional 2-3 minutes on low heat.

Garnish with cilantro and serve tofu tikka masala with any bread of your choice. I enjoyed it with some plain rice.

If you’ve tried this Tofu Tikka Masala Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!

Tofu Tikka Masala

Manali

Delicious Tofu Tikka Masala is a vegetarian curry which is best enjoyed with naan, rice or any flatbread of your choice! Gluten-free!

4.72 from 42 votes

Print Recipe Pin Recipe

Prep Time 45 mins

Cook Time 30 mins

Total Time 1 hr 15 mins

Course Main Course

Cuisine Indian

Servings 4

Calories 207 kcal

Ingredients

Tofu Tikka

• ▢ 250 grams tofu cut into small cubes, I used extra-firm tofu
• ▢ 2.5 tablespoons yogurt use thick yogurt
• ▢ 1 teaspoon finely chopped ginger
• ▢ 1 teaspoon finely chopped garlic
• ▢ 1 teaspoon coriander powder
• ▢ 1/2 teaspoon garam masala powder
• ▢ 1/4 teaspoon red chili powder
• ▢ 1/2 teaspoon smoked paprika or kashmiri red chili powder
• ▢ 1/4 teaspoon salt

Curry

• ▢ 1 tablespoon butter unsalted
• ▢ 1 tablespoon oil
• ▢ 1/2 teaspoon cumin seeds
• ▢ 1 cinnamon stick
• ▢ 2 medium red onion roughly chopped
• ▢ 3-4 medium tomatoes roughly chopped
• ▢ 3 large garlic cloves roughly chopped
• ▢ 1/2 inch ginger cut into small pieces
• ▢ 1.5 teaspoons curry powder
• ▢ 1/4 teaspoon kashmiri red chili powder
• ▢ 1 tablespoon sugar
• ▢ 2-3 tablespoons heavy cream
• ▢ 1-1.5 cups water adjust as required
• ▢ 2 tablespoons chopped cilantro and more to garnish
• ▢ salt to taste

Instructions

 

• Press tofu with some heavy object for 20 minutes. This will drain the excess moisture. Now cut the tofu into small cubes.
• Next add in the chopped ginger and chopped garlic and then add coriander powder, garam masala powder, smoked paprika powder (or kashmiri red chili powder), salt and red chili powder.
• Add in the yogurt and mix till all the tofu pieces are well coated with the spices and yogurt.
• Cover and keep this marinated tofu in the refrigerator for 1 hour. You can keep it overnight as well but minimum of 30 minutes is must. Use thick yogurt here, tie regular yogurt in a muslin cloth and let it hang for few hours. Once all the water has drained and yogurt is dry and thick, it's ready to be used in the recipe.
• While the tofu is in the refrigerator, prepare the curry. Heat oil and butter in a pan on medium heat.
• Once hot, add cinnamon sticks and cumin seeds. Wait till cumin seeds crackle.
• Add roughly chopped onions and cook till the onions start turning light golden brown in color.
• Then add ginger, garlic and cook for 1-2 minutes or till raw smell goes away.
• Add chopped tomatoes, curry powder, sugar, kashmiri red chili powder and salt. Give a good mix.
• Cook the tomatoes with spices for around 10-12 minutes or till tomatoes are completely done and oil leaves the side of the spice mix. This is very important, the masala should be nicely cooked on medium heat, don't rush this.
• Remove pan from heat, let it cool down a little and puree the mixture to a smooth paste.
• Put pan back on heat again. Add the pureed onion-tomato paste back to it.
• Add water (adjust the amount of water as per your preference, I added around 1.5 cups] and heavy cream and mix. Let the curry simmer on low for 3-4 minutes as you prepare the tofu.
• Remove the marinated tofu from the refrigerator. Spray a pan with little oil and add tofu to it.
• Roast/cook the marinated tofu cubes till they becomes brown in color.
• Add the roasted tofu to the curry and let it all simmer for additional 2-3 minutes on low heat.
• Garnish with cilantro and serve tofu tikka masala with any bread of your choice.

Notes

1. Vegan version: To make this tofu tikka masala vegan, simply skip the cream (or use coconut cream) and butter and use a non-dairy yogurt to marinate the tofu pieces.
2. Prep time includes the minimum 30 minutes for which you have to keep the marinated tofu pieces inside the refrigerator.
3. Use more red chili powder to make it spicier. You guys know I don't eat very spicy food so feel free to adjust to taste.

Nutrition

Calories: 207kcalCarbohydrates: 16gProtein: 8gFat: 12gSaturated Fat: 4gCholesterol: 19mgSodium: 197mgPotassium: 338mgFiber: 3gSugar: 8gVitamin A: 1175IUVitamin C: 17.8mgCalcium: 136mgIron: 1.6mg

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Tofu Tikka Masala