Tofu Tikka Masala

Name: Tofu Tikka Masala
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 400 g tofu (extra-firm, pressed and cubed); 0.5 cup yogurt (thick, preferably Greek-style or hung curd); 1 tbsp ginger-garlic paste; 0.5 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 1 tbsp lemon juice; 0.25 tsp salt (for marinade); 2 tsp oil (for grilling tofu, divided); 1 tbsp ghee; 2 pcs onion (medium, finely chopped); 3 pcs tomato (medium, pureed); 1 pcs green chili (slit); 0.5 tsp cumin seeds; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 tsp kasuri methi (dried fenugreek leaves, crushed); 0.5 cup coconut milk (thick, from top of can); 0.5 cup water (or as needed for consistency); 1 tsp sugar; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(78)

TASTE SCORE

9/10

Smoky, char-grilled tofu pieces swimming in a rich, creamy, and tangy tomato-onion gravy. This plant-based twist on the classic brings all the same aromatic spices and indulgent texture without any dairy, perfect for a cozy weeknight dinner.

PREP

30m

COOK

25m

SERVES

1 KATORI

278 cal

SERVINGS

METHOD · 8 STEPS

prep
Press and cube the tofu.
Wrap the extra-firm tofu block in a clean kitchen towel, place a heavy object on top, and let it sit for 15 to 20 minutes to remove excess moisture. Unwrap and cut into 1-inch cubes.
TIPPressing the tofu well is crucial — drier tofu absorbs the marinade better and gets crispier edges.
mix
Prepare the tikka marinade and marinate the tofu.
1.In a mixing bowl, whisk together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and the first portion of salt.
2.Add the cubed tofu and gently fold until each piece is well coated.
3.Cover and set aside to marinate for at least 15 minutes at room temperature.
grill
Grill the marinated tofu.
1.Heat a grill pan or tawa over medium-high heat and brush with 1 teaspoon of oil.
2.Place the marinated tofu cubes on the hot pan, ensuring they don't touch.
3.Grill for 2-3 minutes per side, until you see char marks and the edges are crispy.
4.Repeat with the remaining tofu and the second teaspoon of oil. Set the grilled tofu aside.
TIPDon't move the tofu for the first 2 minutes — this helps develop a nice char without sticking.
saute
Build the masala base.
1.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
2.Add cumin seeds and let them sizzle and crackle for 30 seconds.
3.Add the finely chopped onions and sauté, stirring often, until they turn deep golden brown, about 6 to 8 minutes.
TIPA deep golden color on the onions is the secret to a rich, sweet gravy — don't rush this step.
saute
Cook the tomato masala.
1.Add the pureed tomatoes to the pan along with the slit green chili, coriander powder, and cumin powder.
2.Stir well and cook the masala until it thickens, darkens in color, and begins to release oil from the sides, about 8 to 10 minutes.
simmer
Add coconut milk and finish the gravy.
1.Reduce the heat to low and pour in the thick coconut milk, stirring continuously to blend it into the masala.
2.Add water, the second portion of salt, and sugar. Stir well and bring to a gentle simmer.
3.Crush the kasuri methi between your palms and sprinkle it in. Let the gravy bubble gently for 3 to 4 minutes to meld the flavors.
assemble
Combine the grilled tofu with the gravy.
1.Gently slide the grilled tofu tikka pieces into the simmering gravy.
2.Stir very lightly to coat the tofu without breaking the pieces.
3.Cover and simmer on low heat for 5 minutes, allowing the tofu to absorb the flavors.
TIPAvoid boiling vigorously after adding the tofu — a gentle simmer keeps the coconut milk from splitting and prevents the tofu from turning rubbery.
garnish
Garnish and serve.
Turn off the heat and let the dish rest for 2 minutes. Garnish generously with freshly chopped coriander leaves. Serve hot in a bowl.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Press tofu for at least 15 minutes to remove excess water – it absorbs the marinade better and grills up crispier.
2
Use a well-seasoned cast-iron or non-stick grill pan for the best char marks on the tofu.
3
Do not move the tofu for the first 2 minutes of grilling — it helps develop a crust without sticking.
4
Cook the onions until deep golden brown for a naturally sweet, rich gravy base.
5
Crush dried fenugreek leaves (kasuri methi) between your palms before adding to release their aroma.
6
Simmer the gravy gently after adding coconut milk to prevent curdling and keep the texture creamy.
7
This dish tastes even better the next day – the tofu soaks up more flavor as it rests.