Tofu Tikka Masala

Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at

Here is what you’ll need!

Tofu Tikka Masala
Servings: 4-5

14 ounce extra firm tofu
1 lemon
1 cup yogurt
6 garlic cloves, minced
1 tablespoon ginger, minced
1 teaspoon salt
2 teaspoons cumin
2 teaspoons garam masala
2 teaspoons paprika

3 tablespoons oil
1 large onion, finely chopped
2 tablespoons ginger, minced
8 cloves garlic, minced
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
1 tablespoons tomato puree
800 grams tomato sauce or crushed tomatoes
300 milliliters water
250 milliliters cream
Chopped coriander, to garnish
Rice and naan bread, to serve

Preheat oven to 425°F/220°C.
Remove tofu from packaging and drain. place tofu on a couple of paper towels and find a heavy object to place on top of tofu, leave it there for 20 minutes.
Slice the tofu into bite-sized pieces, then combine the tofu with marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.
Place the marinated tofu pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
Bake for about 15 minutes, until slightly dark brown on the edges.
Heat oil in a large pot over medium heat, and sauté the onions, ginger, and garlic until tender but not browned.
Add the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, and then stir in the tomato puree.
Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
Pour in the cream, or dairy substitute of your choice, and mix in the tofu, cooking for another 1-2 minutes.
Serve with rice and naan bread!

Inspired by:

Check us out on Facebook! –


Licensed via Audio Network


  1. If you had to use cream, why couldn’t you use paneer instead of that tofu shit. Tastes way better.
    btw panner is basically firm cottage cheese, you can make it by adding vinegar to whole milk and cover it and let it set at room temperature for 3-4 hours, and then strain all the curds on a cheese cloth and let it rest on the cheese cloth, so it can release as much moisture as it can so it can firm up, and you get nice panner.
    you’re welcome.

  2. Made this tonight, tomato overpowers the sauce when following directions in description. Tofu also doesn’t crisp up cooking like this, be better to just season tofu with black salt and cook dry to get it more crispy. Also, tofu really just doesn’t match up as well as chicken here. Paneer would be better, or some sort of chicken vegan sub.

  3. The recipe in the info box says: “… making sure there is space underneath the chicken…” It seems you forgot to replace chicken with tofu in this sentence.

Leave a Reply