Tofu Tikka Masala

Name: Tofu Tikka Masala
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 tbsp lemon juice; 1 tsp chilli powder; 1 tsp garam masala; 1/2 tsp turmeric; 1 tsp salt; 2 tbsp oil; 4 cloves garlic, minced; 2 tsp coriander powder; 1 tsp cumin powder; 1 cup water; 100 ml oat cream; 2 tbsp fresh coriander, chopped; 200 g firm tofu, cubed; 1 bell pepper, diced; 1 large onion, finely chopped; 3 tbsp unsweetened plant yoghurt; 1 tin chickpeas, drained and rinsed; 2 medium tomatoes, chopped; 1 tsp dried fenugreek leaves; 1 tsp sugar (optional)

Restaurant-style tofu tikka masala featuring marinated baked tofu in a rich, creamy tomato onion gravy—perfect for a weeknight meal.

90 minPrep: 60 minCook: 30 minNorth IndianVegan

tofu tikka masalarich gravynorth indianchickpeas

Ingredients Method Notes

Method

1
Mix plant yoghurt, lemon juice, chilli powder, garam masala, turmeric, and salt to create the marinade.
2
Add tofu, onion, and bell pepper; marinate for 1 hour.
3
Bake at 200°C for 15–20 minutes or pan-fry until lightly charred.
4
Blend the chopped onions into a paste and tomatoes into a puree.
5
Heat oil in a pan and cook the onion paste until golden.
6
Add minced garlic and sauté briefly until fragrant.
7
Stir in the tomato puree and cook until oil separates.
8
Add coriander powder, cumin powder, and dried fenugreek; cook until fragrant.
9
Lower heat and gently stir in the plant yoghurt.
10
Add water and simmer until the gravy thickens.
11
Incorporate oat cream and gently add grilled tofu tikka pieces; simmer for 2–3 minutes.
12
Garnish with fresh coriander and serve hot.

Ingredients

•1 tbsp lemon juice
•1 tsp chilli powder
•1 tsp garam masala
•1/2 tsp turmeric
•1 tsp salt
•2 tbsp oil
•4 cloves garlic, minced
•2 tsp coriander powder
•1 tsp cumin powder
•1 cup water
•100 ml oat cream
•2 tbsp fresh coriander, chopped
•200 g firm tofu, cubed
•1 bell pepper, diced
•1 large onion, finely chopped
•3 tbsp unsweetened plant yoghurt
•1 tin chickpeas, drained and rinsed
•2 medium tomatoes, chopped
•1 tsp dried fenugreek leaves
•1 tsp sugar (optional)

Notes

•Adjust spice levels to taste for a milder or spicier dish.
•Serve with rice or naan for a complete meal.
•Leftovers can be stored in the fridge for up to 3 days.
•This dish freezes well; reheat gently on the stove.

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