Tofu Tikka Masala
featured in 6 Delicious Recipes for Curry Night
This vegetarian take on a classic Indian dish is full of flavor and protein. Marinated tofu is cooked in a creamy tomato-based sauce and served with rice for a satisfying and flavorful meal.
Tasty Team
89% would make again
Inspired by cookwithmanali.com
Ingredients
for 4 servings
Marinade
- 14 oz extra firm tofu (395 g)
- 1 lemon
- 1 cup yogurt (245 g)
- 6 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon salt
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 2 teaspoons paprika
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 coriander powder
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 teaspoons garam masala
- 3 ½ cups tomato sauce (800 g), or crushed tomatoes
- 1 ¼ cups water (300 mL)
- 1 cup heavy cream (250 mL), or dairy substitute of your choice
- fresh coriander, chopped, to garnish
- rice, to serve
- naan bread, to serve
Nutrition Info
- Calories 526
- Fat 44g
- Carbs 30g
- Fiber 7g
- Sugar 15g
- Protein 19g
Estimated values based on one serving size.
Preparation
- 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.
- Combine the marinade ingredients in a bowl then add the tofu.
- Mix until evenly coated. Cover and refrigerate for at least 1 hour.
- Preheat oven to 425°F (220°C)
- Place the marinated tofu pieces on bamboo skewers, then place them over a baking tray lined with parchment paper. Make sure there is space underneath the tofu 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.
- Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
- Pour in the cream and mix in the tofu, cooking for another 1-2 minutes.
- Serve with rice and naan bread.
- Enjoy!
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Inspired by cookwithmanali.com