Tofu Tikka Masala
This vibrant plant-based dish features tofu marinated in a homemade spice blend and creamy yogurt, broiled to smoky perfection. Coated in a rich, tangy tomato-onion gravy finished with coconut milk and herbal notes of fenugreek, it delivers authentic Indian flavors in a wholesome vegan format.
Instructions
- 1
Press extra-firm tofu (2 block) for 30 minutes to remove excess moisture. Tear the tofu into medium-sized chunks and place in a large bowl.
- 2
In a small pan, toast cumin seeds (1.5 tsp), coriander seeds (4 tsp), whole cloves (6), black peppercorns (30), green cardamoms (6), cinnamon sticks (2 inch), and kasoori methi (0.5 tbsp) for 3 minutes until fragrant. Grind to a fine powder.
- 3
Mix the ground spice blend with red chili powder (1.5 tsp), ground turmeric (1 tsp), paprika (1 tsp), ground ginger (1 tsp), and ground nutmeg (0.5 tsp). Whisk this with plant based yogurt (1 cup), garlic cloves (3 clove), ginger (0.5 inch), lemon juice (2 tbsp), grapeseed oil (1.5 tbsp), and kosher salt (1.5 tsp). Gently coat the tofu chunks and marinate for at least 120 minutes.
- 4
Preheat a cast iron skillet in the oven at 500°F (260°C). Transfer the tofu to the hot skillet and broil on high for 12 minutes until charred in spots.
- 5
Heat grapeseed oil (3 tbsp) in a large pan. Toast cumin seeds (1 tbsp) for 1 minute, then add hot dried chilies (6) for 30 seconds.
- 6
Sauté red onion (1) with a pinch of salt for 8 minutes. Add garlic cloves (6 clove), ginger (1.5 inch), serrano (1), and ground turmeric (0.5 tsp). Cook for 1 minute.
- 7
Stir in red chili powder (1 tsp), ground coriander (0.5 tsp), and tomato paste (2 tbsp). Cook for 1 minute while stirring.
- 8
Add tomatoes (1 lb), chopped cilantro (1 cup) stems, and water (3 tbsp). Cover and simmer for 15 minutes until the liquid has evaporated.
- 9
Stir in coconut milk (1 can), garam masala (1 tbsp), kasoori methi (2 tbsp), plant butter (1 tbsp), and lemon juice (1 tbsp). Fold in the broiled tofu and simmer for 2 minutes.
- 10
Season with kosher salt (1.5 tsp) to taste. Garnish with cilantro leaves and serve over white rice (3 cup).
Nutrition Facts
Per portion