Description
A delicious and creamy Tofu Tikka Masala featuring marinated tofu baked to perfection and simmered in a rich tomato and coconut milk sauce, infused with traditional Indian spices. This vegetarian twist on the classic dish delivers bold flavors and satisfying textures, perfect served with rice or naan.
Ingredients
Scale
Spice Mix
- 2 teaspoons garam masala
- 1 1/4 teaspoons turmeric
- 1 1/2 teaspoons curry powder
- 3/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1 teaspoon kosher salt (plus more to taste)
Tofu Marinade
- 1/2 cup plain Greek yogurt
- 14 ounces extra firm tofu (drained, pressed, and cut into 1-inch cubes)
Sauce Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion (diced)
- 4 garlic cloves (minced)
- 2 1/2 teaspoons fresh ginger (grated)
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 can (8 ounces) tomato sauce
- 1 can (13.5 ounces) full-fat coconut milk
- 1/3 cup chopped fresh cilantro
Instructions
- Marinate tofu: In a small bowl, mix garam masala, turmeric, curry powder, paprika, chili powder, and 1 teaspoon kosher salt to create the spice mixture. In a larger bowl, combine the plain Greek yogurt with half of the spice mix and stir well. Add the pressed and cubed tofu to the bowl and toss gently to coat all pieces. Transfer the tofu along with the marinade into a resealable bag and refrigerate for 30 minutes to absorb the flavors.
- Bake tofu: Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and arrange the marinated tofu cubes in a single layer, discarding any excess marinade. Bake the tofu for 20-30 minutes, flipping halfway through, until the cubes are lightly golden and slightly firm on the outside.
- Sauté onions: Heat vegetable oil in a large skillet or pan over medium heat. Add the diced yellow onion and sauté for 5 to 7 minutes until soft and golden brown, stirring occasionally to prevent burning.
- Cook aromatics: Add the minced garlic and freshly grated ginger to the pan with the onions. Stir and cook for about 1 minute until the fragrance is released and the mixture is aromatic but not browned.
- Simmer sauce: Stir in the tomato paste until well combined, then pour in the vegetable broth, tomato sauce, and full-fat coconut milk. Season the sauce with salt to taste. Bring the mixture to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
- Combine tofu and sauce: Gently fold the baked tofu cubes into the simmering sauce. Allow the mixture to continue cooking for 2 to 3 minutes so the tofu can absorb the rich flavors of the sauce.
- Garnish and serve: Remove the pan from the heat and sprinkle the chopped fresh cilantro over the dish. Adjust salt if necessary. Serve warm with steamed rice or naan bread for a complete meal.
Notes
- Press the tofu well before marinating to remove excess moisture, ensuring better texture and flavor absorption.
- You can substitute Greek yogurt with a plant-based yogurt to make this dish vegan.
- Adjust chili powder to increase or decrease the spice level according to your preference.
- For a smokier flavor, consider adding a pinch of smoked paprika instead of regular paprika.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Keywords: Tofu Tikka Masala, Vegetarian Indian Recipe, Baked Tofu, Indian Spices, Coconut Milk Curry
