Tofu Tikka Masala
A rich and creamy vegetarian dish featuring tofu simmered in a fragrant, spiced sauce, perfect for family meal prep or a quick dinner.
Ingredients
Main Ingredients
- 14 oz Firm Tofu Drained and pressed
- 1 cup Greek-style Yogurt For creaminess
- 2 tbsp Olive Oil For sautéing
- 2 tbsp Lemon Juice Freshly squeezed
- 1 tbsp Ginger Grated
- 2 cloves Garlic Grated
- 1 tbsp Garam Masala Key spice blend
- 1 tbsp Ground Coriander For warmth
- 1 tbsp Ground Cumin Adds depth
- 1 tsp Turmeric For vibrant color
- 1 tsp Salt To taste
- 1/2 tsp Red Pepper Flakes Adjust for personal preference
- 1 medium Onion Chopped
- 1 cup Tomato Puree Base of the sauce
- 1/2 cup Heavy Cream Can swap with non-dairy cream
- 1 tsp Sugar Optional, to balance acidity
Optional Garnishes
- 2 wedge Lemon Wedges For serving
- 1/4 cup Cilantro Fresh, for garnishing
- 2 cups Rice For serving
Instructions
Preparation
- Drain and press the firm tofu to remove excess moisture.
- Cut the tofu into bite-sized cubes and set aside.
- In a bowl, mix the Greek yogurt, lemon juice, grated ginger, grated garlic, garam masala, ground coriander, ground cumin, turmeric, salt, and red pepper flakes to create a marinade.
- Add the cubed tofu into the marinade, ensuring every piece is coated. Let it sit for about 15 minutes.
Cooking
- Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté for 5-7 minutes until soft.
- Stir in grated ginger and garlic, cooking for an additional 1-2 minutes until fragrant.
- Add remaining ground coriander, ground cumin, garam masala, and red pepper flakes. Cook for another minute.
- Pour in the tomato puree, add salt and a bit of water, stir and bring to a simmer.
- Carefully add the marinated tofu. Simmer for 10-12 minutes to meld flavors and thicken the sauce.
Serving
- Stir in heavy cream (or non-dairy option) and sugar to balance acidity, heating for another 2-3 minutes.
- Serve warm over rice, garnished with cilantro and lemon wedges.
Notes
For best results, marinate tofu longer if possible; store leftovers in airtight containers for up to 3 days in the fridge or freeze for up to 2 months. Reheat on stovetop or microwave.