Tofu Tikka Masala

This authentic Tofu Tikka Masala comes together in about 40 minutes and is a delicious vegetarian twist on classic chicken tikka masala. It’s rich, flavorful tofu curry and so good with rice or naan!

Course Dinner

Cuisine Indian

Keyword indian tofu recipes, tofu curry, tofu tikka masala

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 381kcal

Author Maria Doss

Ingredients

For the tofu

1 block extra firm tofu (14-ounce/400g)
¼ cup plain yogurt
2 teaspoons lemon juice
2 teaspoons Kashmiri chili powder (or use ¼-1/2 teaspoon cayenne pepper powder)
½ teaspoon salt
¼ teaspoon garam masala powder
¼ teaspoon chaat masala (optional, but recommended, refer note 1)
⅛ teaspoon turmeric powder

For the curry

3 to 4 tablespoons vegetable oil
¼ teaspoon cumin seeds
1 bay leaf
1 ½ cups finely chopped onion (about 1 medium)
¼ cup raw cashews (not toasted)
1 ½ tablespoons ginger garlic paste (or use 3 cloves of grated garlic + 2 teaspoons grated ginger)
2 tablespoons kasoori methi (refer note 2)
4 teaspoons coriander powder
1 tablespoon Kashmiri chili powder
½ to ¾ teaspoon cayenne pepper powder
1 teaspoon cumin powder
½ teaspoon garam masala powder
1 can (15 ounces) can of tomato sauce (NOT marinara/pasta/pizza sauce)
¼ cup + 2 tablespoons cup heavy cream
1 ½ tablespoons honey
¾ teaspoon salt

Instructions

Prep tofu: Pat the tofu dry with paper towels to remove excess moisture and then cut into about ¾-inch cubes.
Marinate tofu: Add all ingredients listed under “for the tofu'“ (except the tofu) into a large bowl. Stir to combine. Add the cubed tofu and gently toss until evenly combined.
Cook tofu: Heat about half the oil in a large non-stick sauté pan over high heat. Once the oil is hot, add the tofu and spread it out in an even layer. Let it cook undisturbed for about 3 minutes, until the bottom turns golden brown. Gently flip and cook for another 2–3 minutes, then remove from the pan.
👉 If your pan is not large enough to fit all the tofu in a single layer, cook it in two batches.
Start the curry: Add the remaining oil to the pan (no need to wash the pan), then add ¼ teaspoon cumin seeds and 1 bay leaf. Let them toast for about 10 seconds until fragrant. Stir in 1 ½ cups chopped onions and ½ teaspoon salt. Reduce the heat to medium-high and cook, stirring often, until the onions turn golden, about 4–5 minutes.
Cashew puree: While the onion cooks, add ¼ cup of cashews and about one cup of water into a blender and blend until very smooth. Set aside.
Continue with curry: When the onions turn golden, add 1 ½ tablespoon ginger-garlic paste and sauté for 1–2 minutes until fragrant. Stir in the 2 tablespoon kasoori methi, 4 teaspoon coriander powder, 1 tablespoon Kashmiri chili powder, ½ to ¾ cayenne, 1 teaspoon cumin powder, ½ teaspoon garam masala, and a small splash of water (about 2 tablespoons).
Cook until the water evaporates and the mixture becomes glossy. This step helps the spices toast properly and develop a deep, fragrant flavor.
Finish the curry: Pour in one can of tomato sauce and ground cashew mixture, and stir well to combine. Let it simmer for about 7–8 minutes.
Add the cooked tofu, 6 tablespoons heavy cream, 1 ½ tablespoon honey, and the remaining ¼ teaspoon salt. Gently mix everything together and simmer for another 2 minutes. Remove from heat, give a taste, and stir in more cream, honey, or salt as needed.
👉 I like to use ¼ cup plus 2 tablespoons of heavy cream. You can adjust it to your taste—add a little more if you prefer it extra creamy, or reduce it if you want a spicier version.

Video

Notes

Chaat masala - Adds a subtle tangy, “chatpata” flavor. It’s optional, so feel free to leave it out if you don’t have i t.You can find it in all Indian grocery stores or Amazon.
Kasoori methi - Kasoori methi is dried fenugreek leaves and is one the essential ingredient in making a great tofu tikka masala. However, it can be skipped if you don't have it stocked.
Pan: Use a non-stick pan, since tofu can easily stick to stainless steel pans.
Tofu: Extra-firm tofu works best because you don’t need to press it. Firm tofu can also be used, but handle it more gently while marinating and cooking.
Tomato sauce: Use plain canned tomato sauce (from the canned tomato section). Do not substitute with jarred marinara, pasta, or pizza sauce, as it will alter the flavor of the dish.
Kashmiri chili powder: This gives the classic tikka masala its rich red-orange color without food coloring. If you don’t have it, you can skip it and use cayenne instead (½ teaspoon for tofu and 1 teaspoon for the curry). A tiny pinch of orange food coloring can also be used if needed.
Heavy Cream – This is what makes the tikka curry irresistibly creamy and smooth. If you like to skip it, then canend coconut milk will make a great substitute.
Cashews – Use raw, untoasted cashews to get the authentic flavor. Toasted cashews can change the taste.

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