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Tofu Tikka Masala with Cilantro and Garlic Naan
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Tofu Tikka Masala

Tofu Tikka Masala features crispy cubes of tofu in a creamy, spiced curry sauce. A vegetarian, streamlined version of the Indian classic, this crave-worthy curry is comfort food at its finest.
Course Entree
Cuisine Indian
Diet Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 370kcal

Equipment

  • Large rimmed baking sheet
  • Large skillet

Ingredients

  • 2 tsp. garam masala
  • 1 1/2 tsp. ground turmeric
  • 1 1/2 tsp. curry powder
  • 1 tsp. paprika
  • 1 1/2 tsp. kosher salt
  • 1 (14-oz.) pkg. extra-firm (or super firm) tofu drained, pressed, and cut into 1-inch cubes
  • 1/2 cup whole-milk yogurt (not Greek) sub soy or coconut yogurt if making vegan
  • 2 Tbsp. neutral cooking oil (vegetable or olive)
  • 1/2 cup finely chopped shallots
  • 2 Tbsp. tomato paste
  • 4 garlic cloves, minced
  • 1 Tbsp. finely grated peeled ginger
  • 1 cup vegetable broth
  • 1 (8-oz.) can tomato sauce (I like Muir Glen brand)
  • 1 (13.5-oz.) can coconut milk
  • 1/2 cup fresh cilantro leaves, roughly chopped
  • Basmati rice and fresh naan for serving optional

Instructions

  • In a small bowl, combine garam masala, turmeric, curry powder, paprika, and salt; mix to combine. In a separate larger bowl, combine yogurt and half of spice mixture; mix well. Add tofu and gently toss to coat. Spoon mixture into a storage-size zip-top bag and refrigerate for 30 minutes (or up to 12 hours). 
  • Preheat oven to 400ºF and line a rimmed baking sheet with parchment paper. Arrange yogurt-coated tofu pieces on the baking sheet in a single layer so that they aren't touching. (Discard any extra marinade). Bake in the center rack for 30 minutes, gently turning the tofu after 15 minutes, until golden and crispy. 
  • While the tofu bakes, heat oil in a large skillet over medium heat. Once hot, add shallots; cook 3 minutes, until soft. Stir in tomato paste, garlic, ginger, and remaining spice mixture; cook 2 more minutes, stirring often, until tomato paste turns brick red and begins sticking to the pan. 
  • Add broth, tomato sauce, and coconut milk; whisk to combine. Gently simmer masala sauce, uncovered, until it reduces and thickens, about 12 to 15 minutes.
  • Remove tofu from oven and transfer to masala sauce; stir to coat. Serve tikka masala over rice and garnish with fresh cilantro and a dollop of yogurt.

Notes

*Nutrition facts do not include rice, naan, or optional toppings.
To Make Ahead: Slice, drain, and cube the tofu up to 2 days in advance. You can also marinate the tofu up to 12 hours ahead. 
To Store: Place leftovers in an airtight storage container in the refrigerator for up to 5 days.
To Reheat: Gently rewarm leftovers in a skillet over medium-low heat, adding a splash of broth to rehydrate the sauce as needed. In a pinch, you can also reheat leftovers in the microwave, pausing at 30 second intervals to stir. 

Nutrition

Serving: 1.3cups | Calories: 370kcal | Carbohydrates: 18g | Protein: 15g | Fat: 26g | Saturated Fat: 12g | Sodium: 975mg | Fiber: 3.5g | Sugar: 9g