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Creamy Tofu Tikka Masala Recipe

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4.3 from 3 reviews

Creamy Tofu Tikka Masala is a delicious vegetarian twist on the classic Indian dish. It features extra-firm tofu marinated in a spiced yogurt mixture, broiled until charred, and simmered in a rich, fragrant tomato and coconut milk sauce. This hearty meal is perfect for those seeking a flavorful, plant-based alternative packed with Indian spices and served with brown rice and naan.

  • Total Time: 1 hour 50 minutes
  • Yield: 5 servings

Ingredients

For the Tofu Marinade

  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Kosher salt and black pepper
  • 2 (14-ounce) containers extra-firm tofu, drained and patted dry
  • 1 cup whole milk plain yogurt

For Cooking

  • High heat cooking oil (such as avocado, grapeseed, or vegetable oil), for baking sheet coating
  • 2 tablespoons olive oil or ghee

For the Sauce

  • 1 yellow onion, halved and thinly sliced
  • 4 cloves garlic, chopped (about 2 teaspoons)
  • 1 serrano chili, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cardamom
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 (13.66-ounce) can coconut milk

To Serve

  • Cooked brown rice
  • Naan bread
  • Fresh cilantro

Instructions

  1. Marinate the Tofu: In a large bowl, combine 1 tablespoon garam masala, 1 teaspoon kosher salt, 1 teaspoon ground cumin, ½ teaspoon ground coriander, and black pepper. Tear the drained/to dry extra-firm tofu into 1-inch pieces and toss in the spice mixture to coat evenly. Add the yogurt and gently toss to coat the tofu completely. Press plastic wrap onto the surface and refrigerate for at least 1 hour or up to overnight to marinate.
  2. Broil the Tofu: When ready to cook, preheat your oven broiler to high and place the rack approximately 6 inches from the heating element. Lightly coat a rimmed baking sheet with a drizzle of high-heat oil. Spread the marinated tofu in an even layer on the sheet, making sure not to scrape off the yogurt coating. Broil the tofu for about 20 minutes until it starts to char, then flip and broil the other side for an additional 10 minutes. Keep a close eye to prevent burning.
  3. Prepare the Sauce Base: While the tofu is broiling, heat 2 tablespoons of olive oil or ghee in a large 12-inch sauté pan over medium heat. Add the sliced onion and 1 teaspoon salt; cook for 6–8 minutes until softened and lightly browned, stirring occasionally.
  4. Add Aromatics and Spices: Reduce heat to medium-low and add the chopped garlic, minced serrano, and minced ginger. Cook while stirring frequently for about 3 minutes until fragrant. Stir in 1 tablespoon garam masala, 1 teaspoon ground cumin, and ½ teaspoon ground cardamom, cooking for an additional minute to bloom the spices.
  5. Simmer the Tomato Sauce: Add the canned whole peeled tomatoes along with their juices, crushing the tomatoes by hand or with kitchen shears as you add them to the pan. Bring the sauce to a boil over medium-high heat. Stir frequently, scraping up any browned bits from the bottom, and cook until the sauce thickens and develops a deep red color, about 10 minutes.
  6. Add Coconut Milk and Thicken: Pour in the coconut milk and reduce to a simmer. Continue cooking and stirring frequently for 5–7 minutes until the sauce becomes creamy and thickened.
  7. Combine Tofu and Sauce: Add the broiled tofu pieces to the sauce, stirring gently to coat all the pieces. Cook just until the tofu is warmed through.
  8. Serve: Serve the creamy tofu tikka masala hot, garnished with fresh cilantro, alongside cooked brown rice and optional naan bread for a complete meal.

Notes

  • Ensure tofu is well-pressed and patted dry to absorb the marinade better.
  • Watch the tofu closely while broiling as ovens can vary and tofu can burn quickly.
  • Use a high smoke point oil for coating the baking sheet to prevent smoking under the broiler.
  • Adjust the serrano chili quantity to control the heat level; substitute with milder chili if preferred.
  • For a vegan version, substitute yogurt with coconut yogurt and replace ghee with olive oil.
  • This dish reheats well and flavors deepen after resting overnight.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Broiling
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://iamstarved.com/creamy-tofu-tikka-masala-recipe/