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Tender, pan-seared tofu cubes simmered in a rich, creamy, and aromatic tomato-cashew gravy. A delicious plant-based version of the beloved classic, perfect with warm naan or basmati rice.
Prepare and Marinate the Tofu
Cook the Tofu Tikka
Create the Gravy Base
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Tender, pan-seared tofu cubes simmered in a rich, creamy, and aromatic tomato-cashew gravy. A delicious plant-based version of the beloved classic, perfect with warm naan or basmati rice.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 400.8 calories per serving with 14.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Masala
Simmer and Finish the Curry
Replace the cashews with 2 tablespoons of sunflower seeds or pumpkin seeds (soaked and blended) or use 1/2 cup of full-fat coconut milk instead of 1/4 cup for a similar creaminess.
Incorporate diced bell peppers and onions into the gravy. Sauté them after the onions are golden brown until they are tender-crisp.
Add 1/2 cup of boiled chickpeas or green peas to the gravy along with the tofu for an extra boost of protein and texture.
Add 1-2 finely chopped green chilies along with the ginger-garlic paste for an extra kick of heat.
Tofu is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall function.
Cashews and coconut milk provide monounsaturated and medium-chain fatty acids, which can help improve cholesterol levels and support cardiovascular health.
Tomatoes are rich in lycopene, while spices like turmeric and ginger contain powerful antioxidants that help combat oxidative stress and inflammation in the body.
Tofu is an excellent source of calcium and manganese, both of which are crucial for maintaining strong and healthy bones.
Yes, it can be a very healthy dish. It's rich in plant-based protein from tofu, healthy fats from cashews, and antioxidants from tomatoes and spices. It's also cholesterol-free. To make it even healthier, you can reduce the amount of oil used.
One serving of this Tofu Tikka Masala (approximately 1 cup or 355g) contains around 450-500 calories, depending on the specific ingredients like the type of oil and yogurt used.
This recipe is naturally gluten-free as long as you ensure your besan (gram flour) is pure and not contaminated with wheat flour. Also, double-check that your brand of garam masala does not contain any gluten-based fillers.
You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and taste even better the next day. Reheat gently on the stovetop or in the microwave.
Yes, this dish freezes well. Let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating. The texture of the tofu might change slightly but it will still be delicious.
If you don't have plant-based yogurt for the marinade, you can use an equal amount of thick coconut cream mixed with 1 tablespoon of lemon juice to mimic the tanginess and consistency.