Tofu Tikka Masala
Dive into the rich flavors of this Tofu Masala recipe, a delightful fusion of crispy tofu and aromatic spices. Perfect for those who love a touch of Indian cuisine in their meals.
YIELDS 1 Serving
Quarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)
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PREP TIME 35 mins
COOK TIME 25 mins
TOTAL TIME 1 hr
For the Crispy Tofu:
2 blocks (16-ounce each) extra-firm tofu
2 tbsp olive oil
2 tbsp cornstarch
½ tsp salt
For the Rich Masala Sauce:
2 tbsp olive oil
1 onion, finely diced
5 garlic cloves, minced
1 tbsp freshly grated ginger
1 ½ tsp garam masala
1 ½ tsp ground cumin
1 tsp turmeric
1 tsp coriander
¼ tsp cayenne pepper
1 tsp salt
14 oz tomato sauce
1 can (13.5 ounce) full-fat coconut milk
¼ cup water (if needed to adjust sauce consistency)
For Serving:
4 cups cooked rice (either white or brown)
Fresh cilantro, chopped for garnish
1 Begin by pressing the tofu. Wrap each tofu block in paper towels, place a plate or pan on top, and weigh it down with a couple of heavy books. Allow it to press for about 20 minutes. If you’re using super firm tofu, you can skip this step.
2 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
3 Slice each tofu block into approximately 6 slices. For a unique texture, tear each slice into medium to large pieces. Alternatively, you can cut them into cubes.
4 Transfer the tofu pieces to a large Ziplock bag. Add olive oil, cornstarch, and salt. Seal the bag and gently shake to coat the tofu evenly. Spread the tofu on the prepared baking sheet and bake for 25-30 minutes until they turn golden and crispy.
5 While the tofu is baking, heat 2 tablespoons of olive oil in a large pan over medium-high heat. Sauté the onions for about 3-4 minutes. Add in the ginger and garlic, cooking for an additional minute. Introduce the spices, salt, tomato sauce, and coconut milk to the pan. Mix well until the sauce is smooth. Let it simmer for around 10 minutes, stirring occasionally.
6 If you find the sauce too thick, you can add up to 1/4 cup of water to achieve your desired consistency.
7 Once the tofu is baked to perfection, add it to the sauce, ensuring each piece is well-coated.
8 Dish out the tofu masala hot, accompanied by rice. Garnish with freshly chopped cilantro for an added burst of flavor. Enjoy your meal!
Notes and Pro Tips:
- Tofu Texture: Ripping the tofu instead of cutting gives it a unique texture that’s reminiscent of chicken. It’s a great way to introduce tofu to those who might be skeptical of its texture.
- Spice Levels: Adjust the cayenne pepper according to your heat preference. If you’re not a fan of spicy food, you can omit it entirely.
- Coconut Milk: Using full-fat coconut milk gives the sauce a rich and creamy texture. If you’re watching your calorie intake, you can opt for light coconut milk, but the sauce might be less creamy.
- Serving Suggestion: This dish pairs wonderfully with naan bread or roti. You can also sprinkle some lemon juice for an added zing.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you might need to add a splash of water to the sauce to get its original consistency back.
