Try making this vegetarian take on a rich, classic curry dish at home.
There’s one dish you’ll find on the menu of almost every Indian restaurant in the Western world: chicken tikka masala. It’s a creamy curry dish that’s full of delicious spices, yet usually quite mild, making it a hit among Western palates. In fact, its exact origins are blurry, and the dish is believed to have been created in Britain by South Asian migrant chefs cooking for British tastes.
On top of its uncertain history, the recipe for chicken tikka masala is also not something that’s set in stone. The ingredients required vary greatly from recipe to recipe. All the better, as it makes it that much easier to create this recipe, which omits the chicken entirely. Tofu tikka masala packs all the same flavors of this beloved dish, but is completely vegetarian. It actually more closely resembles chicken tikka masala’s lesser-known cousin—paneer tikka masala—which showcases a type of soft Indian cheese, cut into cubes and marinated in yogurt. As it turns out, you’ll be doing the exact same thing with the tofu in this recipe.
To achieve all the rich flavor components of this classic curry, you’ll need a fair handful of ingredients. Specifically, garam masala, turmeric powder, curry powder, paprika, chili powder, salt, Greek yogurt, extra-firm tofu, a yellow onion, garlic, fresh ginger, tomato paste, vegetable broth, tomato sauce, coconut milk, and fresh cilantro. The sauce comes together in a saucepan on the stovetop while the marinated tofu bakes in the oven, which gets folded into the spiced sauce right before serving. All in all, it takes about one hour, so it’s not the quickest recipe, but I can guarantee that your taste buds will definitely thank you!
Is Tofu Tikka Masala Healthy?
Tofu tikka masala can be considered healthy. The tofu as well as the Greek yogurt are both fantastic sources of protein, and this recipe uses a minimal amount of oil. If you’re looking to make some tweaks to make this dish healthier, you could use low-sodium vegetable broth and opt for low-fat coconut milk rather than full-fat. Or, if you want to make this dish vegan, try using soy yogurt instead of Greek yogurt for the marinade. This recipe is also naturally gluten-free.
How To Press Tofu
You’ll notice that this recipe calls for extra-firm tofu that’s been drained and pressed. This is to remove excess moisture from the tofu, so it can keep its shape and its edges can crisp up nicely, thus creating the ultimate texture with every bite. To drain your tofu, open the package and pour all the water out into a bowl or sink. To press it, wrap the block of tofu in paper towel or a kitchen towel, place it on a large plate or pan with a lip, and put a heavy object (like a cast iron pan) on top to press down on it. You should keep your tofu like this for ideally 30 minutes, or if you’re pressed for time, at least 10 minutes. After 30 minutes, the tofu should be 2/3 of its original thickness, with between 1/3 and 1/2 cup of water released.
You can do this up to 24 hours before using it for your recipe. Some tofu options available at the grocery store might not require pressing, like those that are smoked or vacuum sealed, rather than those stored in water. If you’re unsure, press a small piece of paper towel to the tofu after removing it from its packaging. If it comes off dry, you don’t need to press your tofu.
FAQs & Tips
How Do I Store Leftovers?
You can place any leftovers of tofu tikka masala in an airtight container and store them in the fridge for up to 5 days. To reheat them, do so in a skillet on the stovetop over medium-low heat or in the microwave at 30-second intervals. For either option, you can add a splash of broth to rehydrate the sauce.
Can I Prep This Ahead?
Yes, you can definitely prep parts of this recipe ahead of time. The pressing of the tofu, as outlined above, can be done in advance to save time. Once your tofu has been pressed and cut into cubes, you can also prepare the tofu and yogurt marinade and keep it in the fridge for 4 hours to overnight. By letting it sit in the marinade for longer, you can get an even more flavorful result.
How To Increase The Spice Levels
The curry sauce for tofu tikka masala is generally mild, but if you like things a bit spicier, this recipe can definitely be adjusted to your taste. Simply add more chili powder to match your spice preference, but make sure to taste as you go so you don’t overdo it.
Serving Suggestions
I adore this dish, but there’s one thing that makes it even better: a good serving of rice or naan. Both soak up the delicious curry sauce wonderfully. I often do one or the other, but sometimes I’ll do both! I usually opt for Basmati Rice, and if I have some extra time on my hands, I’ll even make my own Naan.
If you loved making (and eating) this recipe and want to try more Indian cuisine, check out these recipes for Rogan Josh, Vegetable Biryani, or Raita.
Ingredients
- 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
- 1/2 cup plain Greek yogurt
- 14 ounces extra firm tofu drained, pressed, and cut into 1-inch cubes
- 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
- Mix garam masala, turmeric, curry powder, paprika, chili powder, and salt in a small bowl to create a spice mixture. In a larger bowl, combine yogurt and half of the spice mixture; mix well. Add tofu and toss to coat. Transfer to a resealable bag and refrigerate for 30 minutes.
- Preheat the oven to 400°F. Arrange the marinated tofu (discard any extra marinade) on a parchment-lined baking sheet in a single layer. Bake for 20-30 minutes or until lightly golden.
- Heat vegetable oil in a large pan over medium heat. Add the diced onions and sauté until soft and golden, about 5–7 minutes.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Mix in the tomato paste, then add the broth, tomato sauce, and coconut milk. Add salt to taste. Allow the sauce to simmer for about 10-15 minutes until it begins to thicken.
- Fold the baked tofu into the sauce gently. Let the mixture simmer for an additional 2–3 minutes so the tofu absorbs the flavors.
- Remove the pan from heat. Sprinkle chopped cilantro over the dish and adjust salt to taste. Serve warm with rice or naan.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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