tofu tikka masala

Delicious Tofu Tikka Masala is a vegetarian curry which is best enjoyed with naan, rice or any flatbread of your choice! Gluten-free!

Tofu Tikka Masala

tofu

yogurt (use thick yogurt)

ginger

garlic

coriander powder

garam masala powder

red chili powder

smoked paprika (or kashmiri red chili powder)

salt

butter (unsalted)

cumin seeds

cinnamon

red onion (roughly chopped)

tomatoes (roughly chopped)

garlic (roughly chopped)

curry powder

kashmiri red chili powder

sugar

heavy cream

water (adjust as required)

chopped cilantro (and more to garnish)

salt (to taste)

Press tofu with some heavy object for 20 minutes. This will drain the excess moisture. Now cut the tofu into small cubes.

Next add in the chopped ginger and chopped garlic and then add coriander powder, garam masala powder, smoked paprika powder (or kashmiri red chili powder), salt and red chili powder.

Add in the yogurt and mix till all the tofu pieces are well coated with the spices and yogurt.

Cover and keep this marinated tofu in the refrigerator for 1 hour. You can keep it overnight as well but minimum of 30 minutes is must. Use thick yogurt here, tie regular yogurt in a muslin cloth and let it hang for few hours. Once all the water has drained and yogurt is dry and thick, it's ready to be used in the recipe.

While the tofu is in the refrigerator, prepare the curry. Heat oil and butter in a pan on medium heat.

Once hot, add cinnamon sticks and cumin seeds. Wait till cumin seeds crackle.

Add roughly chopped onions and cook till the onions start turning light golden brown in color.

Then add ginger, garlic and cook for 1-2 minutes or till raw smell goes away.

Add chopped tomatoes, curry powder, sugar, kashmiri red chili powder and salt. Give a good mix.

Cook the tomatoes with spices for around 10-12 minutes or till tomatoes are completely done and oil leaves the side of the spice mix. This is very important, the masala should be nicely cooked on medium heat, don't rush this.

Remove pan from heat, let it cool down a little and puree the mixture to a smooth paste.

Put pan back on heat again. Add the pureed onion-tomato paste back to it.

Add water (adjust the amount of water as per your preference, I added around 1.5 cups] and heavy cream and mix. Let the curry simmer on low for 3-4 minutes as you prepare the tofu.

Remove the marinated tofu from the refrigerator. Spray a pan with little oil and add tofu to it.

Roast/cook the marinated tofu cubes till they becomes brown in color.

Add the roasted tofu to the curry and let it all simmer for additional 2-3 minutes on low heat.

Garnish with cilantro and serve tofu tikka masala with any bread of your choice.

Vegan Tikka Masala is so easy to make at home and tastes 1000 times better than take-out. With &quot;chicken-style&quot; tofu and a perfectly spiced, creamy sauce, this popular dish just got the best vegan makeover!

Vegan Tikka Masala

(16-ounce) blocks extra-firm tofu

olive oil

cornstarch

onion,

garlic,

garam masala

cumin

turmeric

coriander

cayenne pepper

tomato sauce

(13.5 ounce) can full fat coconut milk

water, as needed to thin the sauce

chopped cilantro

Press the tofu: Wrap the blocks of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes. (You can skip this step if you get the super firm variety)

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Slice the tofu into about 6 slices (see photos in post above for reference). Now, rip each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but ripping gives the tofu a great &quot;chicken-style&quot; texture for this dish.

Add the tofu pieces to a large ziplock bag, along with the olive oil, cornstarch and salt. Close the bag, and shake gently to coat. Arrange the tofu evenly on the prepared pan, and bake for 25-30 minutes, until golden and crispy.

While the tofu bakes, prepare the sauce: Add 2 tablespoons of olive oil in a large pan over medium-high heat. Saute the onion for 3-4 minutes, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato sauce and coconut milk. Stir until smooth and combined, then simmer for about 10 minutes, stirring frequently.

If the sauce is too thick, add the 1/4 cup of water to thin. When the tofu is done baking, add it to the sauce and stir to coat the pieces.

Serve hot with rice and chopped fresh cilantro, if desired.

This boldly flavoured vegan tikka masala has chunks of tofu and vegetables marinated in a tangy and spicy marinade. The sauce is rich, creamy sauce and rounded off with fresh herbs.

block extra firm tofu

sweet potato

mushrooms

red pepper

soy yoghurt (unsweetened)

garlic (pressed)

tbsp grated ginger

tsp tandoori masala

¼ tsp kala namak (black salt)

tsp kashmiri chili powder

vegetable oil

black mustard seeds

onions (sliced)

brown sugar

tomatoes

coconut milk

lemon juice

1½ tsp garam masala

mint leaves (chopped)

cilantro

Mix together all the marinade ingredients: soy yoghurt, olive oil, garlic, ginger, tandoori masala, kala namak, kashmiri chili powder and salt.

Marinate

Combine well with the chopped vegetables and tofu and marinate in the fridge for 4 hours.

Roast

Spread the marinated vegetables and tofu out on a large baking tray (lined with a reuseable baking sheet) and roast in the oven at 220°C (430°F) for 30 minutes. Set aside until the sauce is ready.

For the &#039;tikka&#039;

Temper

While the veg is roasting, heat up the vegetable oil in a large frying pan on medium-high heat. Add in the whole cumin and black mustard seeds and fry them for 30 seconds.Tip: The whole spices should sizzle up if the oil is hot enough.

Onions

Next, add the sliced onion and brown sugar and saute on medium-high heat until golden brown, about 10 minutes.

Garlic

Stir in the garlic and continue to saute for 1 minute.

Tomatoes

Add the chopped tomatoes and cook them down, stirring frequently, on medium-high heat for about 6-7 minutes. Tip: The oil should start to separate from the thick tomato.

Coconut

Now stir in the coconut milk. Continue to cook until the sauce starts to thicken, about 3-5 minutes.

Combine

Take the sauce off the heat. When the vegetables and tofu are finished roasting, add them into the pan and stir to combine with the sauce.

Seasoning and herbs

Finally, stir in the garam masala, salt, lemon juice and the fresh coriander and mint leaves.

For the masala sauce

https://embed.mediavine.com/videos/axeuz8qjsyq4l2qb4gal

This vegan tikka masala has got an amazingly flavourful thick masala sauce with beautifully roasted marinated veggies and tofu.

Tofu Tikka Masala is a vegan version of this extremely beloved and appetizing British Indian dish. The tofu is baked and then simmered in a spicy, tangy sauce of tomatoes and onions with ginger-garlic paste, spices like turmeric, cayenne, cumin and garam masala, and creamy vegan yogurt. Serve with brown rice or an Indian flatbread like naan or roti for the ultimate comfort food meal.

oz extra-firm tofu. ((water pressed out))

onion

large bell pepper ((red

tbsp ginger-garlic paste

cumin powder

tsp garam masala

tbsp kasoori methi ((dry fenugreek leaves, crushed in your palms))

vegan yogurt

tsp paprika ((or Kashmiri chili powder, or cayenne pepper

tbsp raw cashews

maple syrup ((or sugar))

tbsp cilantro ((finely chopped))

Salt

Vegan Naan

Vegan Cucumber Raita

Basmati Rice ((brown

Cut the tofu into six pieces and set aside. Preheat the oven to 400 degrees Fahrenheit.

In an oven-safe dish or rimmed baking sheet, make the tofu marinade by mixing together the yogurt, ginger-garlic paste, coriander powder, cumin powder, garam masala, lemon juice, paprika, half the kasoori methi, and turmeric. Pour out half the marinade into another oven-safe dish.

Place the bell pepper chunks and half the onion chopped into 1-inch chunks in one of the oven-safe dishes, and the tofu in the other, in a single layer. Turn the tofu around to coat with the marinade. Toss the vegetables in the other dish with the marinade to coat the veggies evenly.

Now place both dishes into a preheated oven and bake for 30 minutes or until the tops of the veggies start to brown. Turn the tofu around once halfway through baking.

While the tofu and veggies are baking, blend the tomatoes and the raw cashews with 1/2 cup of water into a smooth paste.

Heat the oil in a large saucepan. Add the finely diced onions and saute for about 8-10 minutes over medium high heat until the onions turn golden-brown.

Add the tomato-cashew puree and cover and cook for 20 minutes. If the mixture gets too dry, add 1/2 cup water.

Add the baked veggies and remaining kasoori methi to the tomato sauce and stir well to mix. If there's any marinade sticking to the dish, pour it into the saucepan, adding some water to the dish if needed.

Add the tofu to the sauce and again, pour in any marinade, using a little water to release any that is stuck to the dish. Add the sugar or maple syrup, if using. I like this because it rounds out the various flavors in the dish without making it sweet.

You want the sauce to be creamy but not watery. If your sauce appears too dry, add some water or vegetable stock. Bring to a boil, add salt to taste, and turn off the heat.

Garnish with cilantro. Serve hot with rice or naan.

A delicious tofu tikka masala recipe made without onions or garlic. Tofu is marinated in a homemade spice blend and creamy yogurt, then baked and simmered in a rich Indian tomato sauce. A vegan spin on paneer tikka masala and one of the best restaurant-style Indian dishes to make at home. Glutenfree Nutfree. Soyfree option

Tofu Tikka Masala (No Onion, No Garlic)

firm or extra firm tofu pressed

mustard oil oil

Indian Sulfur Salt(Kala Namak)

mango powder ((amchur) juice

paprika

fenugreek leaves (Kasoori Methi)

flour

non dairy yogurt

bay leaves

chili

cardamom

black pepper

cayenne

cinnamon and nutmeg

fenugreek leaves (kasoori methi)

zucchini

tomato puree

non-dairy yogurt

green bell pepper (optional)

smoked paprika

cilantro and pepper flakes

Make the tofu tikka: In a bowl, mix all the marinade ingredients until well combined. Then add pressed and cubed tofu and toss well to coat.

Spread this tofu over a parchment-lined baking sheet. Keep the cubes atleast half an inch away from each other. Bake at 400 degrees fahrenheit (205 c) for 20-25 minutes.

Make the sauce: Add oil to a large skillet over medium heat. Once hot, add in the cumin seeds and cook until they&#39;re fragrant.

Then add in the bay leaves and green chili and continue to cook for a minute. Then add in the rest of the spices. Coriander, cardamom, black pepper, cayenne, fenugreek leaves, cinnamon, nutmeg and mix well for a few seconds.

Then add in the zucchini and cook until the zucchini starts to get translucent. Add in the tomatoes and a pinch of salt and cook. Add in a few splashes of water if needed. Cook until the tomatoes are tender. mash the larger pieces.  about 3-5 minutes.

Then add in your tomato puree, yogurt, lemon juice, salt and mix well and bring to a boil.

You can, at this point, add in half of a green bell pepper thinly sliced as well (optional) . Add 1/2 a cup of water or non dairy milk and add in the baked tofu and mix well.

Bring to a boil. Simmer for 5-7 minutes, adjust consistency if needed by adding more non dairy milk for saucier. Taste and adjust salt and flavor. Add a touch of sugar to cut through the tang if needed.

Add a good smoked paprika just before switching off heat for the smoky flavor. See notes for other ways to add smoky flavor. Garnish  with pepper flakes, cilantro (and optionally with non dairy cream drizzle) and serve with Naan or rice. 

Tofu cubes simmered in a creamy and flavourful tomato and coconut milk sauce

pkg extra firm tofu (cut into 1/2 inch cubes)

onion (finely diced)

garlic (crushed)

turmeric powder

1⁄2 teaspoon sweet smoked paprika

tomato passata

Heat the oil in a large non stick skillet over medium low heat and then fry the onions until they have softened.

Add the garlic and ginger, then saute for a minute before adding the garam masala, cumin, turmeric, coriander powder, sweet paprika and cayenne. Stir to coat the onions and let the spices cook for a minute or two.

Add the tomato puree and salt and mix everything together well.  Allow the sauce to cook for 10-15 minutes or until the tomato sauce reduces and thickens into a bit of a paste.

Stir in the coconut milk and add the tofu.

Bring the pan to a boil, then reduce it to low and allow the curry to simmer for another 10 minutes or so for the flavours to blend.

Serve over basmati rice.

Cremet, krydret vegetarisk tikka masala med blomkål og tofu er indisk comfortfood når det er bedst. Tikka masala lavet uden kød, men stadig fuld af varme krydderier, cremet sauce og mæthed. Server med ris og naanbrød og nyd en klassiker i nye klær&#039;.

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Top 9 tofu tikka masala recipes from across the web

The most viewed tofu tikka masala recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tofu Tikka Masala

Vegan Tikka Masala

Vegan Tikka Masala

Tofu Tikka Masala

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