Tofu Tikka Masala
Servings: 4 people
FOR THE TOFU MARINADE
- 16 ounces (500 grams) firm tofu
- ½ cup (120 grams) Greek-style yogurt
- 1 tablespoon (1 tablespoon) olive oil
- 1 tablespoon (1 tablespoon) lemon juice
- 1 inch (2 cm) ginger grated
- 2 cloves (2 cloves) garlic grated
- 1 teaspoon (1 teaspoon) garam masala or curry powder
- 1 teaspoon (1 teaspoon) ground coriander
- ½ teaspoon (½ teaspoon) ground cumin
- ½ teaspoon (½ teaspoon) turmeric
- ½ teaspoon (½ teaspoon) salt
- ¼ teaspoon (¼ teaspoon) red pepper flakes
FOR THE MASALA SAUCE
- 2 tablespoons (2 tablespoons) olive oil
- 2 medium (2 medium) onions chopped
- 1 inch (2 cm) ginger grated
- 2 cloves (2 cloves) garlic grated
- 2 teaspoons (2 teaspoons) coriander ground
- 1 teaspoon (1 teaspoon) cumin ground
- 1 teaspoon (1 teaspoon) garam masala
- ¼ teaspoon (¼ teaspoon) red pepper flakes
- 2 cups (500 grams) tomato puree
- 1 teaspoon (1 teaspoon) salt
- 2 twists (2 twists) black pepper
- 2 cups (½ liter) water
- ½ cup (120 grams) heavy cream swap non-dairy cream
- 2 teaspoons (2 teaspoons) sugar optional
- 4 wedges (4 wedges) lemon + cilantro, yogurt, and rice for serving, optional.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.In a large bowl, mix ½ cup Greek-style yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 inch ginger (grated), 2 cloves garlic (grated), 1 teaspoon garam masala, 1 teaspoon ground coriander, ½ teaspoon ground cumin, ½ teaspoon turmeric, ½ teaspoon salt, and ¼ teaspoon red pepper flakes.
- Pat dry 16 ounces firm tofu, break it into bite-sized pieces, and coat it in the marinade.Spread the tofu on the baking sheet in a single layer and bake for 30 minutes until golden and slightly chewy—no flipping needed.Meanwhile, prepare the masala sauce.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté 2 medium onions (chopped) for 5 minutes until translucent, stirring often.Add 1 inch ginger and 2 cloves garlic (grated), 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon garam masala, and ¼ teaspoon red pepper flakes.Sauté for a minute until fragrant.Stir in 2 cups tomato puree, 1 teaspoon salt, and 2 twists black pepper. Cook on medium-low for 5 minutes, then add 2 cups water and ½ cup heavy cream and cook for 10 minutes.
- Stir in the baked tofu and optional 2 teaspoons sugar. Simmer for a few minutes until the sauce reaches your desired consistency. Adjust salt, sweetness, or acidity as needed.
- Serve with basmati rice, saffron rice, or naan. Garnish with cilantro, 4 wedges lemon, and yogurt. For extra tang, top with pickled red onions.
SUBSTITUTIONS
- Tofu: substitute paneer for tofu. Cut it into bite-size pieces with a knife and use the same way.
- Greek Yogurt: Substitute non-dairy yogurt, best if Greek-style (thick).
- Garam masala: Substitute 1 teaspoon curry powder and 1/4 teaspoon of cinnamon.
- Tomato puree: Substitute crushed tomatoes or passata.
- Heavy cream: Substitute non-dairy cream, coconut milk, or cashew cream.
- Use firm or extra firm tofu and avoid silken or soft tofu so the pieces stay intact as they cook.
- Hand-tear instead of cutting it with a knife. This creates a rugged surface that helps the sauce stick.
- Balance flavors: If the sauce is too acidic, add some sugar. If it’s too spicy, add more cream. If it’s bland, add more salt.
- Sauté the onion for at least five minutes, but as a rule of thumb, the longer you cook the onion without burning it, the more flavor your dish will have.
- Add flavor to your basmati rice by adding two cardamom seeds, a pinch of salt, a bay leaf, or a pinch of cumin to the cooking water. Even better, make saffron rice.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months, but note the sauce may split when thawed. Avoid refreezing
- Reheating: Thaw in the fridge, then warm on the stove with a splash of water or microwave for 2–3 minutes.
