If you’re craving something creamy, spiced, and deeply comforting, look no further than this Tofu Tikka Masala. This plant-based take on the classic Indian dish swaps out chicken for crispy, marinated tofu while keeping all the rich, aromatic flavors of the original. It’s perfect for weeknight dinners or meal prepping for the week ahead.
Ingredients
- 1 block (14 oz) firm tofu, pressed and cubed
- 1/2 cup plain dairy-free yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 tablespoon oil (for cooking)
- 1 small onion, diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder (optional)
- 1 can (15 oz) diced tomatoes
- 1/2 cup coconut milk
- 1/4 cup fresh cilantro, chopped (optional)
Recipe
- Marinate the Tofu. In a bowl, mix yogurt, lemon juice, garam masala, turmeric, cumin, paprika, and salt. Coat tofu cubes and let marinate for at least 10 minutes.
- Cook the Tofu. Heat oil in a pan over medium heat. Add tofu and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- Sauté Vegetables. In the same pan, add onion, zucchini, and yellow squash. Sauté for 3-4 minutes until softened.
- Prepare the Sauce. Add garlic, ginger, coriander, and chili powder to the pan, cooking for another minute.
- Pour in diced tomatoes and coconut milk. Stir and let simmer for 5 minutes until thickened.
- Combine add the cooked tofu back into the sauce, stirring well. Simmer for 2-3 more minutes.
- Garnish with cilantro and serve with rice or naan.
This Tofu Tikka Masala is a wonderful blend of bold spices, creamy sauce, and satisfying textures. It’s an excellent meal for vegetarians, vegans, or anyone looking to explore plant-based options without sacrificing flavor.
Let us know if you try this recipe—tag us in your photos and share your favorite tweaks!