Tofu Tikka Masala is a plant-based version of the very popular Indian tikka masala dish. A lip-smacking and rich dish, this recipe tastes as delicious as a traditional tikka masala. The taste and flavors of this dish will transport you to your favorite Indian restaurant. While the traditional recipe calls for yogurt and cream, we’ve swapped in cashews and coconut instead to make it Plant-Based Whole30 compatible. The smokiness of the dish comes from the dried fenugreek leaves and the pan-frying of the marinated tofu.
Recipe tips and tricks:
- An important step when cooking tofu is pressing out the water. That helps with building the flavors, so do not skip that step. You can use a heavy object or tofu press. (See this tutorial to learn how!)
- While pan-frying the tofu, do not over-toast it, or else the tofu will not soak in the flavors of the sauce.
- If you do not have ginger garlic paste, you can replace it with minced ginger and minced garlic.
- Serve tofu tikka masala with a side of cauliflower rice, if desired.
- Try it with a side of our Roasted Potatoes with Freshly Ground Spices for a truly out-of-this-world meal!
This recipe is by Dee and Pri of Masala Paleo. Make sure to check out their blog for more amazing recipes!
Ingredients
Marinated Tofu
- 1 (14) oz block tofu
- 1/2 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp salt
- 1/2 lemon juiced
- 1/4 tsp turmeric powder
- 1 tbsp coconut oil
Sauce
- 1 large onion finely chopped
- 2 large tomatoes finely chopped
- 1 tbsp ginger garlic paste
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- 1/2 tsp salt
- 1/2 tbsp Kasuri Methi (dried fenugreek leaves)
- 1/4 tsp cumin powder
- 1/2 cup cashews
- 3 tbsp coconut oil (or oil of choice)
- 1 tbsp coconut cream (optional)
- 1 tbsp finely chopped cilantro
Instructions
- PRESS the tofu to take out the excess water by sandwiching it between two plates and placing a weight over it for 30 minutes. You can also use a tofu press to do this.
- CHOP the tofu into small cubes.
- ADD all ingredients in the marination section to the tofu and give it a good toss. Making sure that the tofu is well coated with the spices.
- MARINATE the tofu for 30 minutes.
- HEAT 2 tablespoons of coconut oil in a pan.
- SAUTE the chopped onion until they get translucent.
- ADD the ginger garlic paste and sauté.
- ADD the salt and the chopped tomatoes, and sauté the tomatoes until soft.
- ADD turmeric and red chili powder, and let the spices cook for a couple of minutes.
- TOSS in the cashew nuts and turn off the heat.
- COOL the ingredients in the pan.
- BLEND to a sauce-like consistency with 3/4 cup of water and set aside.
- ADD 1 tablespoon of coconut oil to the pan and pan-fry the marinated tofu until golden. Avoid over-roasting.
- REMOVE the tofu from pan and set aside.
- POUR the blended sauce back into the same pan. You can add some water to get a thinner consistency.
- ADD the dried fenugreek leaves, garam masala, and cumin powder, and cook for 2 minutes.
- TOSS the tofu into the sauce and let it cook for a few minutes.
- DRIZZLE with the coconut cream (optional).
- GARNISH with chopped cilantro or herbs of your choice.
Recipe Notes
- An important step when cooking tofu is pressing out the water. That helps with building the flavors, so do not skip that step. You can also use a tofu press.
- While pan-frying the tofu, do not over-toast it, or else the tofu will not soak in the flavors of the sauce.
- If you do not have ginger garlic paste, you can replace it with minced ginger and minced garlic.
- Server tofu tikka masala with a side of cauliflower rice, if desired!
