Tofu Tikka Masala

Tofu Tikka Masala

Ingredients

For the Tofu Marinade

• 16 oz firm tofu
• ½ cup Greek-style yogurt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1-inch piece fresh ginger, grated
• 2 cloves garlic, grated
• 1 tsp garam masala or curry powder
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp turmeric
• ½ tsp salt
• ¼ tsp red pepper flakes

For the Masala Sauce

• 2 tbsp olive oil
• 2 medium onions, chopped
• 1-inch piece fresh ginger, grated
• 2 cloves garlic, grated
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• ¼ tsp red pepper flakes
• 2 cups tomato purée
• 1 tsp salt
• 2 twists freshly ground black pepper
• 2 cups water
• ½ cup heavy cream (or non-dairy cream for vegan option)
• 2 tsp sugar (optional)
• Lemon wedges, chopped cilantro, yogurt, and rice or naan, for serving (optional)

Instructions

1. Preheat the Oven

   Preheat your oven to 400°F (200°C).

   Line a baking sheet with parchment paper.

2. Marinate the Tofu

   In a large bowl, mix together the marinade:
   Greek yogurt, olive oil, lemon juice, ginger, garlic, garam masala, coriander, cumin, turmeric, salt, and red pepper flakes.

   Pat dry the tofu and break into bite-sized pieces.

   Coat the tofu pieces evenly in the marinade.

3. Bake the Tofu

   Spread the marinated tofu on the prepared baking sheet in a single layer.

   Bake for 30 minutes, until golden and slightly chewy. No need to flip.

4. Make the Masala Sauce

   While the tofu is baking, heat olive oil in a large pot over medium heat.

   Sauté chopped onions for about 5 minutes, until translucent.

   Add ginger, garlic, coriander, cumin, garam masala, and red pepper flakes.
   Cook for 1 minute, until fragrant.

   Stir in tomato purée, salt, and black pepper. Simmer on medium-low heat for 5 minutes.

   Add water and cream, then simmer for another 10 minutes.

5. Combine & Simmer

   Stir the baked tofu into the masala sauce.

   Add sugar if using, and simmer until the sauce thickens to your liking.

   Taste and adjust seasoning (salt, sweetness, or acidity) as needed.

6. Serve

   Serve hot with basmati or saffron rice, naan, or both!

   Garnish with chopped cilantro, lemon wedges, yogurt, or pickled red onions
   for extra flavor.