Flavor-Packed Tofu Tikka Masala
A flavorful, protein-packed vegan curry where marinated tofu is broiled to perfection and simmered in a creamy tomato-coconut sauce. This dish is rich in plant-based protein, low in saturated fat, and bursting with spices, making it perfect for weeknight dinners, meal prep, or a special occasion.
Equipment
- 1 Tofu press (or clean dish towels & heavy plate)
- 1 large mixing bowl
- 1 Small or medium frying pan
- Spice grinder or mortar & pestle
- 12-inch Cast Iron Skillet
- 12-inch deep sauté pan
- Knife and cutting board
- Measuring cups and spoons
Ingredients
For the Tofu Tikka:
- 2 14-ounce / 400g blocks extra-firm tofu
- 1 cup 227g unsweetened thick vegan yogurt
- 3 garlic cloves crushed or grated
- ½- inch piece fresh ginger minced or grated
- 2 tablespoons lemon juice freshly squeezed
- 1 ½ tablespoons grapeseed oil plus more for cooking tofu
- 1 ½ teaspoons kosher salt
Tikka Spice Blend:
- 1 ½ teaspoons cumin seeds
- 4 teaspoons coriander seeds
- 6 whole cloves
- ~30 black peppercorns
- 6 green cardamom pods seeds only
- 2 2–3 inch cinnamon sticks
- ½ tablespoon fenugreek leaves optional
- 1 ½ teaspoons Indian red chili powder
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg freshly grated
For the Masala:
- 3 tablespoons grapeseed oil
- 1 tablespoon cumin seeds
- 6 whole dried red chilies or ½ tsp red pepper flakes
- 1 large red onion finely diced
- 6 garlic cloves minced
- 1 ½- inch piece ginger minced or grated
- 1 serrano pepper diced (plus 1 for garnish, optional)
- ½ teaspoon ground turmeric
- 1 teaspoon Indian red chili powder
- ½ teaspoon ground coriander
- 2 tablespoons tomato paste optional
- 1 pound 454g diced tomatoes
- 1 cup 14g cilantro, stems chopped, leaves for garnish
- 3 tablespoons water
- 1 ½ teaspoons kosher salt
- 1 tablespoon garam masala
- 2 tablespoons fenugreek leaves optional
- 1 13.5-ounce / 400 mL can full-fat coconut milk
- 1 tablespoon vegan butter
- 1 tablespoon lemon juice freshly squeezed
For Serving:
- 3 cups cooked white rice or Indian flatbread naan, roti
- Vegan yogurt optional, for dollop on top
Instructions
- Press the Tofu: Begin by preparing your tofu. Use a tofu press if you have one; if not, wrap the tofu blocks in a clean kitchen towel or several layers of paper towels. Place a heavy object on top, such as a large plate weighted down with cans or a heavy cookbook. Let the tofu press for 20 to 30 minutes to remove excess water. This ensures that the tofu absorbs the marinade and holds its shape during cooking.
- Cut and Prepare the Tofu Chunks: Once the tofu is pressed, remove the wrapping and tear or cut the tofu into bite-sized chunks. Aim for pieces that are roughly uniform so they cook evenly. Transfer the tofu chunks to a large mixing bowl. Handle gently—too much pressure can cause the tofu to crumble.
- Toast the Whole Spices: In a small or medium frying pan over medium heat, combine all the whole spices for the tikka blend: cumin seeds, coriander seeds, cloves, black peppercorns, cardamom seeds, and cinnamon sticks. Toast the spices for 2 ½ to 3 ½ minutes, shaking the pan frequently. They should become aromatic and lightly browned. Once toasted, remove from the heat and allow them to cool completely.
- Grind the Spices: Once the toasted spices are cooled, transfer them to a spice grinder or mortar and pestle. Grind the spices into a fine powder, ensuring there are no large pieces remaining. Transfer the ground spices to a bowl, then add the pre-ground spices: red chili powder, turmeric, paprika, ginger, and nutmeg. Mix thoroughly to create your Tikka Spice Blend.
- Make the Tofu Marinade: In a medium bowl, combine the tikka spice blend with yogurt, crushed garlic, grated ginger, lemon juice, grapeseed oil, and salt. Stir until fully incorporated. Gently toss the tofu chunks in the marinade, making sure each piece is evenly coated. Cover the bowl and refrigerate for 2 hours or up to 8 hours to allow the tofu to absorb all the flavors.
- Preheat the Broiler and Skillet: About 10 minutes before baking, place a 12-inch cast iron skillet on an oven rack approximately 6 inches from the heat source. Preheat the oven to 500°F (260°C) with the broiler set to high. Once the skillet is smoking hot, carefully remove it using oven mitts.
- Broil the Marinated Tofu: Lightly coat the bottom of the skillet with grapeseed oil. Transfer the marinated tofu chunks to the skillet, leaving excess marinade in the bowl. Spread the tofu so the pieces are close but not overcrowded. Return the skillet to the oven and broil for 10 to 12 minutes, checking after 5 minutes to ensure the tofu doesn’t burn. Rotate the pan or check every 1-2 minutes if needed. The tofu should be golden brown and slightly charred in spots.
- Heat the Masala Base: While the tofu is broiling, prepare the masala in a 12-inch deep sauté pan. Heat 3 tablespoons grapeseed oil over medium-high heat. Once shimmering, add cumin seeds and let them sizzle for about 1 minute, swirling the pan constantly. Add dried red chilies and cook for an additional 30 seconds to release their aroma.
- Sauté the Aromatics: Add the finely diced red onions to the pan along with a pinch of salt. Cook for 6 to 8 minutes until the onions are golden brown, stirring occasionally. If the onions brown too quickly, lower the heat slightly and add a few splashes of water to prevent burning. Next, add minced garlic, grated ginger, diced serrano pepper, and turmeric. Sauté for 1 minute, tossing constantly.
- Incorporate the Ground Spices and Tomatoes: Add the remaining ground spices—red chili powder, coriander, and tomato paste (if using). Stir frequently for 30 to 60 seconds to toast the spices lightly. Add diced tomatoes with their juices, and cook for 2 to 3 minutes, allowing the tomatoes to soften and release their liquid.
- Simmer the Masala: Add the chopped cilantro stems, water, and 1 ½ teaspoons of salt. Stir to combine, then cover the pan and simmer for 15 minutes, stirring occasionally. The liquid should reduce, creating a thick, aromatic base. Remove and discard the dried red chilies.
- Finish the Masala: Stir in coconut milk, garam masala, and vegan butter. Crush fenugreek leaves between your hands and add them to the pan for a distinctive aroma. Increase heat slightly and stir until the butter melts and all ingredients are fully incorporated.Optional: use an immersion blender for a smoother sauce.
- Add the Broiled Tofu: Carefully fold the broiled tofu into the masala, ensuring each piece is coated with the rich sauce. Add the thinly sliced serrano pepper (if using) and freshly squeezed lemon juice. Simmer for an additional 2 minutes to allow the flavors to meld.Taste and adjust salt or add a tiny pinch of sugar if the sauce tastes too acidic.
- Garnish and Serve: Garnish with chopped cilantro leaves and serve hot over steamed white rice or Indian flatbread such as naan or roti. Optional: add a dollop of vegan yogurt for a creamy, cooling balance.
Notes
- Pressing Tofu is Essential: Removing excess water allows the tofu to absorb the marinade fully and helps it hold its shape while broiling.
- Marinate for Maximum Flavor: For the best taste, marinate tofu for at least 2 hours; overnight marination enhances flavor depth.
- Spice Adjustments: Adjust red chili powder or serrano peppers according to your heat preference. Use mild chili or omit for a gentler version.
- Whole vs Ground Spices: Toasting whole spices develops richer flavor. If using ground spices only, the dish may taste slightly less complex.
- Smooth or Chunky Sauce: Use an immersion blender for a silky masala or leave it chunky for a rustic texture.
- Vegan Yogurt Tips: Use thick, creamy yogurt to prevent excess liquid in the marinade. Almond, coconut, or soy-based yogurts work best.
- Make Ahead Option: Masala can be prepared 1–3 days in advance; store in an airtight container in the fridge and add tofu before serving.
- Serving Ideas: This dish pairs beautifully with steamed rice, naan, roti, or even quinoa for a healthy twist.
