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Amazing Tofu Tikka Masala (Better Than Takeout!) in 50 mins

Tofu Tikka Masala (Better Than Takeout!)
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Make Tofu Tikka Masala that tastes better than takeout! This recipe combines careful planning with intuitive cooking for a rich, creamy, and flavorful vegan dish.

Ingredients

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  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1 cup plain, unsweetened vegan yogurt (for marinade)
  • 1 tablespoon lemon juice (for marinade)
  • 1 tablespoon ginger-garlic paste (for marinade)
  • 1 tablespoon olive oil (for cooking)
  • 1 large onion, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1 (14.5 oz) can crushed tomatoes
  • 1/2 cup vegetable broth
  • 1/2 cup full-fat coconut milk or vegan heavy cream
  • 1 teaspoon sugar
  • 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. In a bowl, mix the cubed tofu with vegan yogurt, lemon juice, 1 tablespoon ginger-garlic paste, 1 teaspoon garam masala, 1/2 teaspoon turmeric, and 1/2 teaspoon salt. Let it marinate for at least 30 minutes.
  2. Heat 1 tablespoon of olive oil in a large pan or Dutch oven over medium-high heat. Add the marinated tofu cubes in a single layer. Cook until golden brown and slightly charred on all sides. Remove the tofu and set it aside.
  3. Add the remaining 1 tablespoon of olive oil to the same pan. Add the chopped onion and sauté until soft and translucent, about 5 to 7 minutes.
  4. Add 2 teaspoons of ginger-garlic paste to the onions and cook for 1 minute until fragrant.
  5. Stir in the cumin powder, coriander powder, chili powder, and 1/2 teaspoon turmeric powder. Cook the spices for about 30 seconds, stirring constantly.
  6. Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle simmer.
  7. Stir in the coconut milk (or vegan cream) and sugar. Let the sauce cook for 5 minutes, allowing the flavors to meld.
  8. Taste the sauce and adjust salt as needed. Stir in the crushed kasuri methi.
  9. Gently fold the cooked tofu back into the sauce. Simmer for another 5 minutes so the tofu absorbs the flavor.
  10. Garnish with fresh cilantro before serving. Serve hot with rice or naan.

Notes

  • Pressing the tofu well is key; this removes excess water, allowing it to absorb the marinade better.
  • For a smokier flavor, you can briefly broil the marinated tofu instead of pan-frying.
  • Adjust the amount of chili powder based on your preferred heat level.
  • Use full-fat coconut milk for the creamiest texture, which mimics traditional tikka masala.

Nutrition

Find it online: https://tasteportfolio.com/tofu-tikka-masala-better-than-takeout/