Tofu Tikka Masala

4.50 from 2 votes

My tofu tikka masala will knock your socks off! This luscious curry is made with marinated and baked tofu in a spiced, rich and creamy tomato sauce. It's incredibly comforting and loaded with flavor.

Prep Time15

Cook Time55

Soaking Time4

Total Time5 10

Course: Entree, Main

Cuisine: Indian

Servings:

Calories: 358kcal

Author: Alissa Saenz

Ingredients

For the Baked Tofu

¼ cup unflavored and unsweetened non-dairy milk
¼ cup plain vegan yogurt
2 garlic cloves, minced
1 teaspoon freshly grated ginger
1 teaspoon garam masala
¼ teaspoon ground turmeric
½ teaspoon salt
1 (14 ounce/396 gram) package extra-firm tofu, drained, pressed, and cut into ½ inch cubes

For the Tikka Masala

½ cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
1 cup water
2 tablespoons vegan butter
1 medium onion, diced
4 garlic cloves, minced
1 tablespoon freshly grated ginger
1 serrano pepper, seeded and finely minced, optional
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground corainder
1 teaspoon paprika (sweet, not smoked)
½ teaspoon ground turmeric
½ teaspoon ground fenugreek
½ tesapoon black pepper
1 (14.5 ounce/411 gram) can crushed fire roasted tomatoes (Note 1)
2 teaspoons organic granulated sugar
1 teaspoon salt, plus more to taste
2 tablespoons chopped fresh cilantro, plus more for serving, if desired
Cooked basmati rice, for serving

US Customary - Metric

Instructions

Make the Baked Tofu

Stir the milk, yogurt, garlic, ginger, garam masala, turmeric, and salt together in a shallow dish. Add the tofu cubes and gently stir to coat them in the sauce. Let the tofu marinate for 30 minutes (Note 2).
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Arrange the tofu cubes in an even layer on the baking sheet. Drizzle any excess marinade over them.
Place the baking sheet into the oven and bake the tofu for about 30 minutes, flipping them halfway through, until the pieces are dry and have shrunken slightly.

Make the Tikka Masala

Place the cashews and water into a blender. Blend until the mixture becomes a smooth, milky liquid.
Melt the butter in a medium skillet over medium heat. Add the onion. Cook the onion for about ten minutes, stirring frequently, until it softens and just begins to brown.
Stir in the garlic, ginger, serrano pepper (if using), garam masala, cumin, coriander, paprika, turmeric, fenugreek, and black pepper. Cook the mixture for about one minute, stirring constantly, until it becomes very fragrant.
Stir in the crushed tomatoes. Bring the mixture to a simmer, lower the heat and let it cook for about 10 minutes. You can add a splash of water if it dries up too much or begins sputtering excessively. Just be careful not to thin the sauce too much.
Stir in the cashew mixture, sugar, and salt. Bring the sauce back up to a simmer.
Stir in the baked tofu, then remove the skillet from heat.
Stir in the cilantro and season the curry with additional salt to taste, if desired. Adjust any other seasonings to your liking.
Serve over rice, optionally with a sprinkle of fresh cilantro on top.

Notes

If you can't find crushed fire roasted tomatoes, you can either substitute regular crushed tomatoes, or briefly blitz a can of diced fire roasted tomatoes in the blender.
You can skip the step of marinating if you're short on time. Alternatively, you can let the tofu marinate for up to 24 hours. Make sure to cover the dish and place it in the fridge at or before the 2 hour mark.
Nutrition information does not include rice.

Nutrition