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Tofu Tikka Masala

The most perfect vegetarian dinner!

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Servings: 4-5

For the marinade
14 ounce extra firm tofu

1 lemon

1 cup yogurt

6 garlic cloves, minced

1 tablespoon ginger, minced

1 teaspoon salt

2 teaspoons cumin

2 teaspoons garam masala

2 teaspoons paprika

For the sauce
3 tablespoons oil

1 large onion, finely chopped

2 tablespoons ginger, minced

8 cloves garlic, minced

2 teaspoons cumin

2 teaspoons turmeric

2 teaspoons ground coriander

2 teaspoons paprika

2 teaspoons chili powder

2 teaspoons garam masala

1 tablespoons tomato puree

800 grams tomato sauce or crushed tomatoes

300 milliliters water

250 milliliters cream

Chopped coriander, to garnish

Rice and naan bread, to serve


# Preheat oven to 425°F/220°C.

# Remove tofu from packaging and drain. place tofu on a couple of paper towels and find a heavy object to place on top of tofu, leave it there for 20 minutes.

# Slice the tofu into bite-sized pieces, then combine the tofu with marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.

# Place the marinated tofu pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.

# Bake for about 15 minutes, until slightly dark brown on the edges.

# Heat oil in a large pot over medium heat, and sauté the onions, ginger, and garlic until tender but not browned.

# Add the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, and then stir in the tomato puree.

# Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.

# Pour in the cream, or dairy substitute of your choice, and mix in the tofu, cooking for another 1-2 minutes.

# Serve with rice and naan bread!

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