Tofu Tikka Masala (Restaurant Style)
Restaurant-style tofu tikka masala with marinated baked tofu in a rich, creamy tomato onion gravy.
90 minPrep: 60 minCook: 30 minNorth IndianVegan
tofu tikka masalavegan tikka masala
Method
- 1
Mix plant yogurt, spices, lemon juice and chickpea flour to make marinade.
- 2
Add tofu, onion and bell pepper. Marinate 1 hour.
- 3
Bake at 200°C (400°F) for 15–20 minutes or pan-fry until lightly charred.
- 4
Blend onions into a paste and tomatoes into a puree.
- 5
Heat oil and cook onion paste until golden.
- 6
Add ginger garlic paste and sauté briefly.
- 7
Add tomato puree and cook until oil separates.
- 8
Stir in dry spices and cook until fragrant.
- 9
Lower heat and stir in plant yogurt carefully.
- 10
Add water and simmer until gravy thickens.
- 11
Stir in plant cream and dried fenugreek leaves.
- 12
Add grilled tofu tikka pieces and simmer 2–3 minutes.
- 13
Garnish with coriander and serve hot.
Ingredients
- •300g firm tofu, cubed
- •1 bell pepper, diced
- •1 onion, layered
- •½ cup thick plant yogurt
- •1 tsp ginger garlic paste
- •1 tsp lemon juice
- •½ tsp Kashmiri chilli powder
- •½ tsp garam masala
- •¼ tsp turmeric
- •1 tbsp chickpea flour
- •Salt to taste
- •2 tbsp oil (for cooking)
- •2 onions (for gravy)
- •3 tomatoes (pureed)
- •1 tsp ginger garlic paste
- •1 tsp coriander powder
- •½ tsp cumin powder
- •½ tsp garam masala
- •½ tsp chilli powder
- •¼ tsp turmeric
- •½ tsp dried fenugreek leaves
- •½ cup water (or as needed)
- •2–3 tbsp plant cream
- •Salt to taste
- •½ tsp sugar (optional)
- •Fresh coriander to garnish
Notes
- •For deeper flavour, grill the tofu on skewers.
- •Cashew cream works beautifully if you don’t want store-bought plant cream.
- •This curry thickens as it rests — add a splash of water when reheating.