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Tofu Tikka Masala

Tofu Tikka Masala

This quick Tofu Tikka Masala features baked tandoori-style tofu in a rich, creamy masala curry sauce, made with easy ingredients for an authentic flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Indian
Servings 6 servings
Calories 236 kcal

Equipment

  • oven
  • Dutch oven
  • baking sheets
  • parchment paper

Ingredients
  

For the Tofu

  • 2 blocks extra firm tofu 12 to 14 ounces each
  • ⅔ cup 2% plain Greek yogurt
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic about 3 cloves
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • ¾ teaspoon kosher salt
  • 2 tablespoons water

For the Masala (Sauce)

  • 2 tablespoons coconut oil or canola oil
  • 1 head medium cauliflower cut into florets
  • 1 medium yellow onion diced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic about 3 cloves
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons garam masala
  • 1 ½ teaspoons turmeric
  • ⅛ teaspoon cayenne pepper
  • 1 28-ounce can crushed tomatoes
  • 1 14-ounce can low sodium vegetable broth or chicken broth
  • 1 package frozen peas 10 ounces
  • ½ cup 2% plain Greek yogurt
  • ¼ cup fresh cilantro roughly chopped
  • Homemade Naan or prepared brown rice for serving

Instructions
 

Preparation

  • Wrap 1 block of tofu in several layers of paper towels or a clean kitchen towel and gently press out as much water as possible. Change the towels and press again. Cut into 1 to 1 ½-inch pieces.
  • In a large bowl, stir together the yogurt, ginger, garlic, coriander, garam masala, cumin, salt, and water. Add the tofu pieces and stir gently until they are evenly coated. Let marinate at room temperature for 30 minutes or refrigerate for longer (up to overnight).
  • Preheat the oven to 400°F. Line two rimmed baking sheets with parchment paper and lightly coat the paper with nonstick spray. Arrange the tofu pieces on the baking sheets in a single layer. Bake for 15 minutes, flip the pieces, and bake for an additional 15 minutes until golden.
  • While the tofu bakes, heat coconut oil in a Dutch oven over medium low. Add cauliflower, onion, ginger, garlic, salt, and black pepper. Cook for 10 minutes until tender.
  • Add the tomato paste, garam masala, turmeric, and cayenne. Cook and stir for 30 seconds until fragrant.
  • Stir in the crushed tomatoes and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
  • Remove from heat and let cool for 1 minute. Stir in peas and ½ cup yogurt. Add cooked tofu to warm through. Taste and adjust seasoning. Sprinkle with cilantro and serve.

Notes

To store leftovers, place in an airtight container in the refrigerator for up to 5 days. Reheat gently in a Dutch oven or microwave.

Nutrition

Serving: 1servingCalories: 236kcalCarbohydrates: 31gProtein: 16gFat: 7gSaturated Fat: 4gCholesterol: 2mgPotassium: 1075mgFiber: 9gSugar: 14gVitamin A: 939IUVitamin C: 82mgCalcium: 164mgIron: 5mg
Keyword Curry, Healthy, spicy, Tofu Tikka Masala, vegan, Vegetarian
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