Go Back
Tofu Tikka Masala with a side of Basmati Rice
Print Recipe
rated 5 from 4 readers

Tofu Tikka Masala

This Tofu Tikka Masala is a plant-based version of the classic dish, delivering all the same warm, spiced flavors in a creamy tomato-based curry with baked tofu as the protein.
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Indian
Keyword: creamy, Curry, dinner, Tofu
Servings: 5 servings

Equipment

  • 1 High Speed Blender
  • 3 small bowls for measure spices
  • 2 Large pots
  • 1 Rubber Spatula

Ingredients

Cashew Cream

  • ½ cup cashews
  • ½ cup water

Tofu

  • 14 oz tofu, extra firm
  • ½ tsp turmeric
  • 1 tsp paprika
  • ¼ tsp salt
  • several grinds of black pepper

Curry

  • 2 tsp avocado oil
  • 2 cups yellow onion, chopped
  • ½ tsp salt
  • 1 ½ lbs ripe tomatoes, roughly chopped (about 4 cups)
  • 8 cloves garlic, chopped
  • 2" ginger root, peeled
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 tsp kashmiri chilli powder
  • 2 tsp paprika
  • ¾ tsp garam masala
  • 1 tsp sugar
  • ⅛ tsp black pepper
  • ¼ tsp cayenne powder (optional, add if your Kashmiri is mild and you prefer spice)
  • 2 whole cloves
  • ½ stick cinnamon
  • 1 bay leaf

Basmati Rice

  • 2 cups white basmati rice
  • 3 cups water
  • ½ tsp salt

Finishing

  • ¼ tsp garam masala
  • 2 tsp fenugreek leaves
  • chopped cilantro, for garnish

Instructions

  • Soak cashews: Place ½ cup cashews in a heat safe bowl and pour boiling water over them. Allow to soak while prepping everything else.
  • Prep ingredients: Chop 2 cups yellow onions, chop about 24 oz (4 cups) tomatoes, and use the side of the knife blade to smash 8 cloves garlic and remove the papery skin. Then peel 2" of ginger.
    In one small bowl, measure out 2 tsp cumin seeds and 1 tsp coriander seeds.
    In another small bowl, measure out 2 tsp kashmiri chilli powder, 2 tsp paprika, ¾ tsp garam masala, 1 tsp sugar, and ⅛ tsp black pepper, and ¼ tsp cayenne (optional).
    In a third small bowl, measure out 2 whole cloves, ½ stick of cinnamon, 1 tsp sugar, and 1 bay leaf.
  • Sauté: Heat a large pot on medium heat with 2 tsp avocado oil. Once hot, add onions and ½ tsp salt and sauté until softened, about 5-7 minutes.
    Stir in garlic and cook for another minute.
    Then make a well in the center of the pot and add 2 tsp cumin seeds and 1 tsp coriander seeds and toast about 30 seconds, stirring frequently. Then add 4 cups tomatoes, and the ground spices: 2 tsp kashmiri chilli powder, 2 tsp paprika, ¾ tsp garam masala, 1 tsp sugar, ⅛ tsp black pepper, and optional cayenne powder. Cook until tomatoes cook down, about 10-15 minutes, stirring occasionally. Remove pot from heat and allow to cool a bit.
  • Tofu Prep: Meanwhile, slice the tofu in half and wrap it in a clean kitchen towel, and place something slightly weighted on top and press for 5 minutes. Pre-heat oven to 350℉ and line a baking sheet with parchment paper. In a large bowl, measure out ½ tsp turmeric, 1 tsp paprika, ¼ tsp salt, and ⅛ tsp black pepper.
  • Bake Tofu: Cut tofu into squares and place in the large bowl with spices, tossing until evenly coated. Place tofu on parchment-lined baking sheet and bake for 15-20 minutes, until golden.
  • Cashew Cream: While tomato mixture is cooling and tofu is baking, strain the cashews and add to the blender along with ½ cup fresh water. Blend until smooth and creamy, stopping to scrape the sides. Pour cashew cream in a bowl and set aside. Don't rinse the blender.
  • Blend and Simmer: Place ginger and the tomato mixture in the blender and blend until smooth and creamy, about 2 minutes. Transfer creamy mixture back to pot and add 2 whole cloves, ½ stick of cinnamon, 1 bay leaf, and the baked tofu. Turn heat on medium-low and cook for 15-30 minutes, stirring occasionally and turning down heat if it starts to splatter.
  • Basmati Rice: In a large pot, bring 3 cups water with ½ tsp salt to a boil. Once boiling, add 2 cups white basmati rice, cover with a lid, and reduce heat to low. Set a timer for 13 minutes. Once timer goes off, remove pot from heat and let rest for 10 minutes. Don't lift the lid! Once the 10 minute timer goes off, immediately lift the lid and fluff the rice gently with a fork.
  • Finishing: Remove cinnamon stick and cloves (if you can find them). Stir in ¼ tsp garam masala, 2 tsp fenugreek leaves, and cashew cream starting with ¼ cup and adding more if desired, reserving some for garnish. Taste curry, adding any other spices it may need such as salt, cayenne for spice, pinch of sugar if too acidic.
  • Serving: Serve Tofu Tikka Masala over cooked basmati rice or with naan or roti, and garnish with cilantro and a swirl of cashew cream. Enjoy!

Notes

For doubling the recipe, note that the sauce will need to be blended in two batches to avoid overloading the blender.
If freezing sauce, I prefer to not freeze the tofu along with it as it changes the texture. Simply make a fresh batch of tofu when ready to defrost curry.