Quick, easy, and healthy tofu tikka masala made with tofu in a flavorful and creamy tikka masala sauce that never fails to hit the spot. Goes amazingly with paratha, naan bread, or rice. Vegan and Gluten-free!!!
Tofu is one thing I didn't take to right away. By itself, tofu doesn't have much flavor. For the longest time, the only way I had it was a quick stir-fry or bake with salt, pepper, and seasonings.
This all changed, however, when I started to explore Thai cuisine and realized that when used the right way, it will take all the added flavors like a dream with just the right texture. This tofu tikka masala is all that and more. It has marinated pan-fried tofu smothered in an incredibly delicious, rich, and creamy tikka masala sauce with a hint of spice. It's one of our favorite ways to enjoy tofu now!!
Ingredients for Tofu Tikka Masala
- Tofu - The star ingredient! I have used extra firm tofu here which works best for this recipe.
- Aromatics and vegetables - bay leaf, ginger, garlic, green chilies, onions, and tomatoes. Tomatoes make the base of the tikka masala sauce.
- Spices - The usual suspects! Kashmiri chili powder, red chili powder, coriander powder, turmeric, ground cumin, and garam masala.
- Coconut milk - for a creamy dreamy and rich tikka masala sauce.
- Kasuri methi - for warm earthy flavors
- Garnishes - cilantro
- Oil
- Salt to taste
How to make Tofu Tikka Masala?
This recipe is based off of my Paneer Tikka Masala which, again, is a must-try. Traditionally, tikka masala has the protein (like paneer) marinated in yogurt and spices. Since I wanted to keep this recipe vegan, I have used lemon juice and a tad of olive oil along with spices to marinate and infuse the flavors. Let's walk through the steps!!!
- Press tofu with a heavy object to get rid of excess water.
- Combine tofu with spices, lemon juice, oil, and gram flour to marinate.
- Pan roast the marinated tofu pieces (optional but recommended).
- Make the tikka masala sauce in Instant Pot or Stovetop.
- Stir in the roasted tofu pieces along with coconut milk and kasuri methi. Simmer for a few minutes.
- Garnish with cilantro and serve with your favorite flatbread or rice!!!
We love this Tofu Tikka Masala. It's :
- A great source of plant-based protein.
- Wonderfully flavored.
- Delicious with a mild kick.
- Kid-friendly recipe.
- Perfect for a weeknight or weekend meal.
- Yummy and made with clean ingredients
- Easy to refrigerate and freeze.
- Vegan, Vegetarian, Plant-based, and Dairy-free
Looking for more deliciousness? Please check out these recipes!!!
Ingredients
For Tofu Tikka Marinade
- 8oz extra firm tofu
- ½ teaspoon red chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- juice of half a lemon
- 1 tablespoon besan (gram flour)
- 1 tablespoon oil, divided
- ½ teaspoon salt
For Gravy/Masala
- 1.5 cups onions, chopped
- ½ inch ginger
- 4 garlic cloves, chopped
- 3 tomatoes, chopped
- 1 green chili, chopped
- ½ teaspoon kashmiri chili powder (or paprika)
- ½ teaspoon chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- 1 bay leaf
- 1 teaspoon kasuri methi or dried fenugreek leaves, crushed
- ¼ cup coconut milk
- 2 tablespoon fresh cilantro or coriander, chopped
- 1 cup water
- 2 tablespoon cooking oil (I used olive oil)
- salt to taste
Instructions
Instant Pot
- Press tofu with a heavy object (I used a cast-iron skillet) to drain out any excess water for about 20 minutes.
- Slice tofu into equal chunks.
- In a large bowl, combine all ingredients under Tikka Marinade - tofu, lemon juice, red chili powder, ground cumin, garam masala, gram flour, salt, and a teaspoon of oil. Mix well to make sure tofu chunks are coated with the marinade.
- Cover and let it rest in the refrigerator for at least 30 minutes.
- After 30 minutes, pan roast marinated tofu pieces on the stovetop in the remaining oil (from marinade) over medium heat till light golden brown, about 5-7 minutes.
- In a blender, purée the tomatoes along with ginger and green chili.
- Turn Instant Pot to Sauté mode. Once it displays HOT, add oil followed by bay leaf.
- Stir in garlic and chopped onions, cook for another 3-4 minutes, or until translucent.
- Add tomato purée, let it cook for 3-4 minutes. Stir occasionally.
- Mix in all the dry spices - chili powder, kashmiri chili powder, coriander powder, turmeric, garam masala, and salt. Sauté till oil leaves the sides, around 2-3 minutes.
- Now stir in water. Mix well and close the lid with the vent in the sealing position.
- Cancel Sauté mode. Change the setting to Pressure Cook or Manual mode at High Pressure for 4 minutes.
- Once the Instant Pot beeps, release the pressure manually after 4 minutes. Optional - For a smoother gravy, remove bay leaf and blend directly in the pot with an immersion blender.
- Stir in the coconut milk, tofu, and kasuri methi and mix well.
- Turn on the Sauté mode again.
- Let the curry simmer on low for 3-4 minutes.
- Finally, garnish with cilantro and a light drizzle of coconut milk (optional).
- Serve hot with naan, paratha, or rice. ENJOY!!!
Stovetop
- Follow the same instructions to Step 6 from above.
- Heat oil in a pan over medium heat. Add bay leaf and sauté for 30 seconds.
- Add chopped onions and garlic. Cook for a few minutes or until golden brown.
- Then add tomato purée. Mix well and cook for 3-4 minutes.
- Stir in all the spices. Sauté till oil leaves the sides, around 2-3 minutes. Add 1 cup of water.
- Cover and let it simmer on low heat for about 10-15 minutes stirring occasionally. Optional - For a smoother gravy, remove bay leaf and transfer to a blender once it has cooled off. Blend the gravy to a purée.
- Return to the pan and stir in the coconut milk, tofu, and kasuri methi and mix well.
- Let the curry simmer on low for 3-4 minutes.
- Finally, garnish with cilantro and a light drizzle of coconut milk (optional).
- Serve hot with naan, paratha, or rice. ENJOY!!!
Recipe Notes
- Skip roasting tofu if in a hurry. It will still taste delicious.
- Use extra-firm tofu for this recipe. Make sure to get rid of extra water by pressing tofu under a heavy object for at least 20 minutes.
- This recipe is moderately spicy. Adjust spice level as per your liking.
- Stays fresh in an air-tight container in the refrigerator for up to 5 days.
