Here’s my version of tofu tikka masala. It might not be authentic, but it tastes amazing and is very straightforward to make.
You have lovely chunks of tofu, marinated in spiced yoghurt and cooked in a creamy, tomatoey sauce.
The sauce itself if very straightforward to make. There are quite a few ingredients in the list, but the recipe isn’t complicated at all. A lot of the ingredients are spices so it’s longer than it looks!
What are the ingredients for a tofu tikka masala?
- Tofu
- Soya yoghurt
- Coconut oil
- Onion
- Ginger
- Red and yellow peppers
- Garlic
- Red chilli
- Ground coriander
- Ground cumin
- Smoked paprika
- Garam masala
- Ground turmeric
- Ground cinnamon
- Fresh tomatoes
- Tinned tomatoes
- Tinned coconut milk
- Spinach
- Handful of fresh coriander
- Lime juice
It is a great family meal to enjoy. I like to serve with stacks of naan and/or rice. However, it’s equally nice served on its own, in big bowls.
It’s also a great one if you are cooking for a crowd. You can easily double the recipe to feed more people.
I hope you try it and let me know what you think in the comments below.
Storage & Shelf Life:
It can be stored in the fridge in an air-tight container for up to 3 days.
Alternatively, you can freeze for up to 3 months.
Recipe Tips:
- I used red and yellow peppers for colour, however use whichever ones you have.
- I use a fresh chilli but you can sub for dried chilli flakes, if that is easier. Also depending on how hot your chilli is you may want to add more/less depending on your own tastes (and whether or not you are cooking for children).
- This is a great recipe to double up and batch cook!
If you liked this tofu tikka masala, why not try:
Cauliflower, Potato & Lentil Curry
Tofu Tikka Masala
Equipment
Ingredients
Ingredients for the sauce:
- 1 tbsp coconut oil
- 1 large onion
- Thumb-sized piece of ginger
- 1 red bell pepper
- 1 yellow pepper
- 2 garlic cloves
- 1 fresh red chilli
- 1 tsp sea salt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- 2 large fresh tomatoes
- 4oo g tinned chopped tomatoes (14oz)
- 400 ml coconut milk (14oz)
- 200 g spinach (7oz)
- Handful of fresh coriander
- Juice of a lime
Ingredients for the tofu:
- 600 g firm tofu (21oz)
- 6 tbsp organic soy yoghurt
- 1 tsp turmeric
- ½ tsp ground cumin
- ½ tsp garam masala
- ½ tsp sea salt
- 1 tbsp coconut oil
Instructions
- To make the tofu, mix the yoghurt with the spices and salt. Chop the tofu into bite-sized pieces and marinate in the yoghurt.
- For the sauce, chop the onions, slice the peppers and chop the garlic, chilli and ginger into small pieces. Add 1 tbsp of coconut oil to a large pan. When the oil is hot, fry the onion, garlic, peppers, ginger and chili for 4-5 mins.
- Add the spices, salt and 2 fresh tomatoes (chopped) and continue to cook for another 5 mins.
- Add the coconut milk and tinned tomatoes to the pan stir well and cook for 10 more minutes.
- Whilst the sauce is cooking, add a tbsp of oil to a frying pan. Fry the marinated tofu for about 10 mins until slightly browned.
- Finally, add the spinach to the sauce and stir through to wilt. Add the tofu to the pan and mix to soak up the sauce. Add a squeeze of lime juice and some chopped coriander and serve.
Notes
- Serve with rice or naan. Or just on its own in big bowls.
- The nutritional content is based on just the sauce with no rice or naans included.
- I use full fat coconut milk. If you would like to reduce the fat content, try using a reduced fat coconut milk.
What a delicious meal! I’ve just finished making it for the 1st time & after a sneaky taste test, it’s delicious! I’m so pleased you can adjust the number of serves as I’m only cooking for 2 & it made it easy to make the dish. I’m serving with brown basmati & pappadams.
So pleased you like it Lori – and thanks so much for taking the time to let me know x