Tofu Tikka Masala

This classic British Indian recipe of Tofu Tikka Masala just got healthier with a vegan spin to it. Its oil free and yet rich, thick and creamy. This gluten free curry is easy to make along with being satisfying and comforting weeknight meal.

Course Main Course

Cuisine British, Indian

Keyword how to make tofu tikka masala, tofu tikka masala recipe, vegan tofu tikka masala

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 234kcal

Author Gunjan

Ingredients

for tofu

1 cup unsweetened coconut milk (tetra pack)
2 tbsp white vinegar
1/4 cup cornstarch
1 tsp turmeric powder
1/4 tsp chili powder
1/2 tsp salt
1 14 oz extra firm tofu (drained, pressed and chopped)

for the curry

1 whole red onion (roughly chopped)
2 tbsp tomato paste
1 inch root ginger
4 garlic cloves
1 1/4 cup unsweetened coconut milk (tetra pack)
1/4 cup raw cashew nuts
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp chili powder
2 tsp garam masala
salt as per taste

others

1/4 cup unsweetened coconut milk (tetra pack)
2 tbsp chopped cilantro (to garnish)

Instructions

In a mixing bowl combine 1 cup unsweetened coconut milk and white vinegar. Stir and let it stand for 5 minutes so that it becomes a vegan buttermilk. Now, in the buttermilk add cornstarch, 1 tsp turmeric powder, ¼ tsp chili powder, ½ tsp salt. Stir nicely until all the cornstarch is well dissolved. Add tofu to it and let it marinate for 15 minutes.
Preheat the oven at 375-degree Fahrenheit and prepare a baking sheet with a parchment paper. Spoon out the tofu pieces in the prepared baking sheet. With the spoon drizzle the turmeric buttermilk generously over each piece of tofu and bake it in the middle rack of the oven for 30 minutes. (discard the leftover buttermilk). Once done, turn off the oven and take it out. Keep it aside on a flat surface.
Combine onion, tomato paste, ginger, garlic, 1 ¼ cup coconut milk and cashew nuts in a blender and blend it smooth.
Heat a nonstick pan and pour the blended masala in it. Stir, and cook covered at medium-high flame for 10-15 minutes or until it starts to thicken. (be careful of the splashes).
Add all the spices (cumin powder, coriander powder,¼ tsp turmeric, ½ tsp chili powder, garam masala). Stir nicely and then add salt as per taste. Let it cook uncovered at low flame.
Now, add the tofu pieces to the cooked masala. Scrape cooked buttermilk that sticks on the parchment paper and add it to the curry. Mix gently without breaking tofu. Let it cook for 2 minutes at low-medium flame.
Add remaining ¼ cup coconut milk and stirnicely. Turn it off and garnish with chopped cilantro. Serve with steamedrice/jeera rice.

Notes

Make sure to coat each tofu pieces with the buttermilk generously when placing on the baking sheet.
Also, make sure to scrape the cooked buttermilk from the parchment paper and stir in the cooked masala curry.
Adjust the chili powder as per taste.
While the masala cooks at high flame be careful of the splashes. You may wear gloves and remove the lid to stir it.
Make sure to press the tofu nicely to make it firmer.
Since I have used tetra pack coconut milk it may not curdle or thicken too much after adding vinegar which is ok. We just want a slight texture and the tangy taste of it in the recipe.
If you have time then marinate tofu in the buttermilk for 30 minutes. Longer the better and the tastier.
Do not use full fat or any other canned coconut milk or else the taste of this recipe will change. So, use the coconut milk that come in a tetra pack just like any other milk.
I used gluten free cornstarch in this recipe.
This recipe tastes best when served immediately but refrigerate the leftovers for about 5 days.

Nutrition