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Creamy Tofu Tikka Masala Recipe

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Creamy Tofu Tikka Masala is a flavorful vegan twist on the classic Indian dish, featuring extra-firm tofu marinated in a spiced yogurt mixture, broiled until charred, and simmered in a rich tomato and coconut milk sauce. This comforting meal is perfect served with brown rice or naan and fresh cilantro.

Ingredients

Tofu and Marinade

  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Kosher salt and black pepper to taste
  • 2 14-ounce containers extra-firm tofu, drained and patted dry
  • 1 cup whole milk plain yogurt

Cooking Oil

  • High heat cooking oil (such as avocado, grapeseed, or vegetable), for broiling pan
  • 2 tablespoons olive oil or ghee

Sauce

  • 1 yellow onion, halved and thinly sliced
  • 4 cloves garlic, chopped (about 2 teaspoons)
  • 1 serrano pepper, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cardamom
  • 1 (28 ounce) can whole peeled tomatoes
  • 1 (13.66 ounce) can coconut milk

To Serve

  • Cooked brown rice
  • Naan bread (optional)
  • Fresh cilantro (optional)

Instructions

  1. Marinate the Tofu: In a large bowl, combine 1 tablespoon garam masala, 1 teaspoon kosher salt, 1 teaspoon ground cumin, ½ teaspoon ground coriander, and ½ teaspoon black pepper. Tear the tofu into 1-inch pieces and add to the bowl, tossing to coat evenly with the spices. Add 1 cup plain whole milk yogurt and gently toss to coat the tofu. Cover with plastic wrap pressed to surface and refrigerate to marinate for 1 hour or up to overnight.
  2. Preheat Broiler and Prepare Baking Sheet: Set oven rack in the upper middle position about 6 inches from the broiler element and preheat broiler on high. Lightly drizzle a rimmed baking sheet with high-heat cooking oil to prevent sticking.
  3. Broil the Tofu: Transfer marinated tofu pieces to baking sheet in an even layer, keeping the yogurt coating. Broil for about 20 minutes until the tofu starts to char. Flip the tofu and broil for an additional 10 minutes or until the other side is nicely charred. Watch carefully, as broiling times can vary by oven.
  4. Cook Onion Base: While tofu broils, heat 2 tablespoons olive oil or ghee in a 12-inch sauté pan over medium heat. Add the sliced onion and 1 teaspoon salt, cooking until softened and starting to brown, about 6 to 8 minutes, stirring occasionally.
  5. Add Aromatics and Spices: Reduce heat to medium-low and add chopped garlic, minced serrano pepper, and minced ginger. Cook for 3 minutes, stirring frequently. Stir in 1 tablespoon garam masala, 1 teaspoon ground cumin, and ½ teaspoon ground cardamom, cooking for 1 more minute to bloom the spices.
  6. Add Tomatoes: Add the canned whole peeled tomatoes with juices to the pan, crushing tomatoes by hand or using kitchen shears. Bring sauce to a boil over medium-high heat, then reduce heat and simmer, stirring often and scraping up browned bits, until thickened and deep in color, about 10 minutes.
  7. Add Coconut Milk and Simmer: Stir in the can of coconut milk and simmer the sauce, stirring frequently, until it thickens slightly, 5 to 7 minutes.
  8. Combine Tofu and Sauce: Add the broiled tofu to the sauce, gently stirring to coat tofu pieces. Cook just until tofu is warmed through, about 2 to 3 minutes.
  9. Serve: Spoon the creamy tofu tikka masala over cooked brown rice and garnish with fresh cilantro. Serve with naan bread on the side if desired.

Notes

  • For a vegan version, substitute dairy yogurt with plant-based yogurt.
  • Watch the tofu carefully during broiling to prevent burning; broiler heat varies.
  • Use extra-firm tofu for best texture and to hold shape during cooking.
  • The serrano pepper adds heat; adjust or omit if you prefer milder flavor.
  • This dish can be prepared a day ahead; flavors improve as they meld overnight.

Find it online: https://justsosavory.com/creamy-tofu-tikka-masala-recipe/