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    Tofu Tikka Masala

    The most perfect vegetarian dinner!

    by ,

    Tofu Tikka Masala


    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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