Tofu Tikka Masala

5 from 42 votes

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.

Prep Time20

Cook Time40

Total Time1

Course: Entree

Cuisine: Indian

Diet: Vegetarian

Servings:

Author: Jamie Vespa MS, RD

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