Tofu Tikka Masala

Instructions

1. 1

   Prepare and Marinate the Tofu

   • Cut the pressed tofu into 1-inch cubes.
   • In a mixing bowl, whisk together plant-based yogurt, besan, 1 tbsp ginger-garlic paste, lemon juice, 1 tsp Kashmiri chili powder, 1 tsp coriander powder, 0.25 tsp turmeric powder, 0.5 tsp cumin powder, 0.5 tsp garam masala, 1 tsp kasuri methi, and 0.5 tsp salt.
   • Gently add the tofu cubes to the marinade and toss until evenly coated.
   • Set aside to marinate for at least 20 minutes, or up to an hour in the refrigerator.
2. 2

   Cook the Tofu Tikka

   • Heat 2 tbsp of oil in a large non-stick skillet or pan over medium-high heat.
   • Carefully place the marinated tofu cubes in a single layer, reserving any leftover marinade. Cook in batches if necessary to avoid overcrowding.
   • Pan-fry for 7-8 minutes, turning occasionally, until all sides are golden brown and slightly crisp.
   • Remove the cooked tofu from the pan and set aside.
3. 3

   Create the Gravy Base

   • Drain the soaked cashews and blend them with 1/4 cup of fresh water until a completely smooth, creamy paste is formed. Set aside.
   • In the same skillet, heat the remaining 2 tbsp of oil over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the finely chopped onion and sauté for 6-8 minutes, until soft, translucent, and lightly golden.
4. 4

   Build the Masala

   • Add the remaining 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw smell disappears.
   • Stir in the remaining spice powders: 1.5 tsp coriander powder, 1 tsp Kashmiri chili powder, and 0.5 tsp turmeric powder. Cook for 30 seconds, stirring constantly.
   • Pour in the tomato puree, the remaining 1 tsp of salt, and any leftover tofu marinade. Mix well.
   • Cook the masala for 8-10 minutes, stirring occasionally, until it thickens and you see oil separating from the edges.
5. 5

   Simmer and Finish the Curry

   • Reduce the heat to low and stir in the prepared cashew paste. Cook for 2 minutes, stirring to prevent it from sticking.
   • Add 1 cup of water and the sugar (if using). Stir until the gravy is smooth and bring to a gentle simmer.
   • Gently add the pan-fried tofu tikka cubes to the gravy.
   • Cover and simmer for 5-7 minutes, allowing the tofu to absorb the flavors of the gravy.
   • Turn off the heat. Stir in the coconut milk, the remaining 1 tsp of garam masala, and the remaining 1 tsp of crushed kasuri methi.
   • Garnish with fresh coriander leaves and serve hot with basmati rice or naan.