LunchDinnerMain Course

Tofu Tikka Masala

Name: Tofu Tikka Masala
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: indian
Ingredients: 400 g firm tofu pressed and cubed; 2 tbsp vegetable oil; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 1 tbsp ginger grated; 1.5 tsp garam masala; 0.5 tsp turmeric powder; 1 tsp cumin powder; 1 tsp coriander powder; 400 g canned crushed tomatoes; 0.5 cup vegetable broth; 0.75 cup full-fat coconut milk; 1 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp fresh cilantro chopped (optional)

This vegan take on a classic Indian dish features pan-fried tofu simmered in a rich, creamy tomato-based sauce. It's a flavorful and satisfying meal perfect for lunch or dinner, offering a delightful blend of aromatic spices.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 293 kcal

Allergen information: may contain soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gfirm tofu, pressed and cubed
2 tbspvegetable oil
0.5 tspsalt
0.25 tspblack pepper

sauce

1 pcsyellow onion, finely chopped
3 clovegarlic, minced
1 tbspginger, grated
1.5 tspgaram masala
0.5 tspturmeric powder
1 tspcumin powder
1 tspcoriander powder
400 gcanned crushed tomatoes
0.5 cupvegetable broth
0.75 cupfull-fat coconut milk
1 tspsugar

garnish

2 tbspfresh cilantro, chopped(optional)

Equipment

skillet · large pan · knife · cutting board

The method

Step by step

1
Press the tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes.
About 15 min
Cook’s note: Pressing tofu helps it absorb flavors better and achieve a crispier texture.
2
Heat vegetable oil in a large pan or skillet over medium-high heat.
About 1 min
3
Add the tofu cubes to the pan and cook for 8-10 minutes, turning occasionally, until golden brown and slightly crispy on all sides. Remove the tofu from the pan and set aside.
About 10 min
Cook’s note: Do not overcrowd the pan; cook the tofu in batches if necessary.
4
Reduce the heat to medium and add the yellow onion to the same pan. Sauté for 5-7 minutes until softened and translucent.
About 7 min
5
Add the garlic and ginger to the pan and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
6
Stir in the garam masala, turmeric powder, cumin powder, and coriander powder. Cook for another minute, stirring constantly, to toast the spices.
About 1 min
Cook’s note: Toasting spices enhances their aroma and flavor.
7
Pour in the canned crushed tomatoes and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
About 10 min
8
Stir in the full-fat coconut milk and sugar. Return the cooked tofu to the pan and gently mix to coat.
About 2 min
9
Season with salt and black pepper to taste. Simmer for an additional 5 minutes, uncovered, until the sauce thickens slightly.
About 5 min
10
Garnish with fresh cilantro, if using, and serve hot with rice or naan bread.

Per serving

Nutrition

67%Score

Calories: 292.6kcal
Protein: 11.4g
Carbs: 15.9g
Fat: 22g
Fibre: 2.9g
Sugar: 8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Tofu Tikka Masala in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until heated through, adding a splash of water or broth if the sauce is too thick.