A vegan take on the popular British-Indian dish, this tofu tikka masala is an explosion of flavors with crispy baked marinated tofu in spiced creamy curry. Perfect with rice or naan bread!
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Ingredients (2 servings)
400g extra firm tofu, pressed
120ml coconut yogurt
1 tsp curry powder
1 tsp garam masala
1/2 tsp ginger powder
1/2 tsp turmeric powder
1/2 tsp paprika
1/4 tsp salt
2 cloves garlic
1 tbsp tomato paste
100g canned tomatoes
200ml light coconut milk
120ml vegetable stock
1 tsp oil
1-2 tbsp chopped cilantro
Pat dry pressed tofu and cut into 1 inch cubes.
Combine curry powder, garam masala, ginger powder, turmeric powder, paprika and salt in a bowl.
Transfer yogurt and half the spice mixture into a container with a lid. Mix until combined. Add tofu and gently arrange them so that all the surfaces are covered in the yogurt marinade. Let marinade for at least 30 minutes or overnight.
Preheat oven to 200ºC / 400ºF.
Line a baking sheet with parchment paper.
Transfer marinated tofu to lined baking sheet. Arrange them in a single layer without them touching each other and discard excess marinade.
Bake for 15 minutes, flip, then bake for another 15 minutes.
Make curry sauce
While the tofu is baking, make your curry sauce. Finely dice onion and mince garlic.
Heat up 1 tsp oil in a large nonstick skillet over medium heat.
Add onion and sauté until fragrant and translucent.
Add the rest of the spice mixture, minced garlic and tomato paste. Stir to combine with onion and sauté for 1 minute.
Add canned tomatoes, coconut milk and vegetable stock. Stir to combine and bring to a boil. Reduce heat to medium-low and let simmer for 15 minutes or until the sauce is thickened to desired consistency, stirring occasionally. Turn off the heat.
Remove baked tofu from the oven and add to curry sauce. Stir gently to mix until each tofu is coated in sauce.
Garnish with chopped cilantro and serve with basmati rice or naan bread. Enjoy!
You can press tofu by slicing it into 1 inch thick slabs then wrapping them in 1-2 tea towels and weighing something heavy on top (eg. a heavy pan/ book) for 20 minutes.
If you want the curry sauce to be smooth rather than chunky, you can puree the sauce with a stick blender before adding the tofu cubes in. If you don’t have one, you can use a normal blender.
Leftovers can be stored in an airtight container in the fridge for 3-5 days. The tofu will lose the crunch but it will still be delicious!