Tofu Tikka Masala
Spiced, browned tofu cubes simmered in a silky tomato-coconut masala — a plant-based weeknight curry with deep restaurant-style flavour.
Cuisine: North Indian (North India) · Style: Curry · Protein: Tofu · Total time: · Difficulty: medium · Servings: 4 · Spice: 3/5
Ingredients
- 400g firm tofu, pressed and cubed
- 1 onion, finely chopped
- 3 tomatoes, blended
- 1 tbsp ginger-garlic paste
- 1/2 cup coconut milk
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp Kashmiri chilli powder
- 1 tbsp neutral oil
- 1 tsp dried fenugreek leaves
- Salt and coriander leaves
Steps
- Toss tofu with a little oil, turmeric, chilli powder, and salt. Pan-sear on medium-high heat until golden on several sides; set aside.
- Cook cumin in the remaining oil, then soften onion and ginger-garlic paste until fragrant. Add tomato puree, coriander powder, garam masala, and salt; cook until thick and glossy.
- Stir in coconut milk and a splash of water. Simmer gently for 8 minutes, then fold in tofu and crushed fenugreek leaves. Cook 3 minutes and finish with coriander.