Tofu Tikka Masala

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Rich and creamy tofu tikka masala features a flavorful scratch-made tikka masala sauce simmered with yogurt-marinated tofu cubes. This vegetarian take on tikka masala is just as satisfying as the chicken version!

Prep Time 30

Cook Time 20

Marinating Time 2

Total Time 2 50

Servings servings

Calories 242kcal

Ingredients

Tofu Marinade

1/2 cup plain full-fat yogurt
2 medium cloves garlic, minced
1 teaspoon grated fresh ginger
2 teaspoons lemon juice
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
12 oz extra-firm tofu, pressed for 30-60 min and cut into 1/2-in cubes

Tikka Masala Sauce

2 tablespoons vegetable oil
1 small yellow onion, finely chopped
1/2-1 small serrano pepper, finely minced (optional)
2 medium cloves garlic, minced
2 teaspoons grated fresh ginger
1-1/2 teaspoons ground coriander
1-1/2 teaspoons garam masala
1 teaspoon ground cumin
3 tablespoons tomato paste
1 can (28 oz) whole peeled tomatoes
Salt to taste
1/2 cup heavy whipping cream
1 tablespoon granulated sugar
Steamed basmati rice, naan, and fresh cilantro for serving

Instructions

Tofu Marinade

In a large bowl, whisk yogurt with garlic, ginger, lemon juice, and spices. Season with salt and pepper to taste and add cubed tofu to bowl, folding until evenly coated.
Cover bowl with plastic wrap and allow tofu to marinate in refrigerator 2 hours or up to 8.
Adjust oven rack to the second setting and preheat oven to broil on high. Remove tofu from bowl and arrange in a single layer on a medium well-greased sheet pan.
Broil tofu under high heat 5-7 minutes, tossing pan occasionally until tofu is a light golden-brown. Remove pan from oven and set aside.

Tikka Masala Sauce

In a Dutch oven or large high-walled pan, heat oil over medium-high heat. Add onion and serrano pepper and sauté 3-5 minutes until translucent. Add garlic, ginger, and spices and cook 1-2 minutes until fragrant.
Add tomato paste and tomatoes with their juices to pan and use a wooden spoon to break up tomatoes. Season sauce with salt and pepper to taste. Bring sauce to a simmer over medium-high heat, then reduce heat to medium-low and allow to gently simmer uncovered 20-30 minutes, stirring and breaking up tomatoes occasionally.
Transfer tikka masala sauce to a blender or use an immersion blender to puree sauce until smooth. Return sauce to pan set over medium heat and stir in heavy cream, sugar, and broiled tofu cubes. Allow sauce to simmer over medium heat an additional 5-10 minutes, stirring frequently until sauce is thick and creamy.
Season sauce with additional salt to taste if needed and serve warm over basmati rice with naan and fresh cilantro on top. Enjoy!

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