Juicy Tofu Tikka Masala
Golden, fragrant and full of depth — this juicy tofu tikka masala brings the warmth of Indian spices to your table, any time of year. This bold and comforting dish reimagines a classic Indian favourite with a fully plant-based twist. Whether you're exploring vegan recipes or crowd-pleasing lacto vegetarian recipes, this one's a keeper.
Ingredients
- 400 gextra-firm tofu, pressed and cut into cubes
- 1 tbsplemon juice
- 1 tspground cumin
- 1 tspground coriander
- ½ tspground turmeric
- ½ tspsmoked paprika
- ½ tspgaram masala
- 2 tbspsoy yoghurt or coconut yoghurt
- salt
- 1 tbspoil (coconut or neutral)
- 1 mediumonion, finely sliced
- 3garlic cloves, minced
- 1inch piece ginger, grated
- 1 tspground cumin
- 1 tspsmoked paprika
- 1 tspgaram masala
- ½ tspchilli powder
- 1 tbsptomato purée
- 3fresh tomatoes, finely chopped
- 200 mlfull-fat coconut milk
- salt to taste
- fresh coriander, chopped (for garnish)
Directions
- 1
Press tofu for 15–20 minutes, then cut into cubes.
- 2
Combine yoghurt, lemon juice, and spices to create marinade. Coat tofu and marinate for at least 30 minutes.
- 3
Sear marinated tofu in a hot pan until golden. Set aside.
- 4
Sauté onions in oil until soft. Add garlic, ginger, and dry spices. Toast briefly.
- 5
Add tomato purée and chopped tomatoes. Simmer until reduced.
- 6
Stir in coconut milk and let simmer until creamy.
- 7
Return tofu to pan and simmer for 5–7 minutes. Garnish with coriander.