Tofu tikka masala
60 min · 32 g protein · 566 cals / serving
Cubes of tofu marinated in spiced yogurt and roasted until charred at the edges, then simmered in a rich, gently spiced tomato and coconut masala with plenty of ginger and garlic. Entirely plant-based, with all the smoky, creamy, orange-red comfort of the curry-house classic, spooned over basmati rice.
Ingredients
Tofu tikka
- 2 blocks (14 oz each) prepared extra firm tofu, pressed and cut in 2.5 cm (1-inch) cubes
- 1/2 cup soy yogurt, plain, unsweetened
- 2 tsp garam masala
- 1 tsp ground cumin
- 2 tsp paprika, smoked if you have it
- 1/2 tsp turmeric
- 1 tbsp lemon juice
- 1/2 tsp salt
Masala sauce
- 1 tbsp canola oil
- 2 medium onions, finely chopped
- 6 cloves garlic, grated
- a 5 cm (2-inch) piece ginger, grated
- 1 tbsp garam masala
- 1 1/2 tsp ground coriander
- 2 tsp paprika
- 1 tsp chili powder, or Kashmiri chili powder
- 2 tbsp tomato paste
- 2 cans (14 oz each) canned crushed tomatoes
- 3/4 cup + 1 tbsp light coconut milk
- 3/4 tsp salt
- 1 cup cooked frozen green peas
To serve
- a handful fresh cilantro, chopped
- 3/4 cup jasmine rice, basmati rice
Steps
- Heat the oven to 450°F and line a baking sheet with parchment. Stir the soy yogurt, garam masala, cumin, paprika, turmeric, lemon juice and salt together, fold in the tofu cubes until coated and spread them out on the sheet.
- Roast the tofu for 25–30 minutes, turning once, until firm with charred edges. Meanwhile, cook the rice according to the package.
- Heat the oil in a large, deep pan over medium heat and cook the onion for 10 minutes, stirring, until soft and golden. Add the garlic and ginger and cook for 1 minute.
- Stir in the garam masala, coriander, paprika and chili powder and toast for 30 seconds, then the tomato paste for a minute. Add the crushed tomatoes and salt, bring to a simmer and cook for 10 minutes, stirring, until thick.
- Blend the sauce smooth with a stick blender if you like a curry-house texture, then stir in the coconut milk, the peas and the roasted tofu and simmer for 5 minutes, until the peas are hot and the tofu has soaked up the sauce.
- Scatter with cilantro and serve with the rice.
Good to know
Do I have to press the tofu?
For the best texture, yes: wrap the blocks in a clean towel and set something heavy on top for 15–20 minutes. Drier tofu takes the marinade and chars instead of steaming.
Is it really vegan?
Yes, as written. Check that your garam masala and curry spices have no added dairy and that the soy yogurt is plain and unsweetened.
Can I make it ahead?
The finished curry keeps for four days in the fridge and tastes even better the next day. Keep the rice separate.
Alternatives
Per
- Calories
- 84
- Protein
- (22%)
- 5 g
- Fat
- (33%)
- 3 g
- Carbohydrates
- (45%)
- 10 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 207 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2263 kcal goes into the pot and 2613 g of ingredients comes out as about 2685 g of food: 84 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.