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Vegan Tofu Tikka Masala

Pan-seared tofu simmered in a deeply spiced, creamy tomato coconut milk sauce that mirrors the rich warmth of classic tikka masala - all without any dairy.

50 minMediumServes 4410 cal/serving

IndianDinnerStovetopVeganVegetarianHigh ProteinHigh FiberDairy-FreeEgg-FreeGluten-FreePork-Free

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Ingredients

  • 14 oz extra-firm tofu, pressed, cubed
  • 2 tbsp coconut oil
  • 1 yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp tomato paste
  • 2 cups canned crushed tomatoes
  • 1 can full-fat coconut milk (13.5 oz)
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1 cup basmati rice, rinsed
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Cook 1 cup rinsed basmati rice according to package directions.

  2. 2

    Press 14 oz pressed, cubed extra-firm tofu between paper towels for 10 minutes. Season with a pinch of salt and ground turmeric.

  3. 3

    Heat half the 2 tbsp coconut oil in a large skillet over medium-high heat. Sear tofu in a single layer for 3-4 minutes per side until golden. Transfer to a plate.

  4. 4

    Heat remaining coconut oil over medium heat. Add 1 finely diced yellow onion and cook until softened, about 5 minutes. Add 4 minced garlic cloves and 1 tsp grated fresh ginger; cook 1 minute.

  5. 5

    Stir in 2 tbsp tomato paste, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper. Cook 2 minutes until fragrant.

  6. 6

    Add 2 cups canned crushed tomatoes and 1 can full-fat coconut milk (13.5 oz). Simmer uncovered for 10 minutes until thickened. Season with 1 tsp salt.

  7. 7

    Return tofu to the skillet and simmer for 5 more minutes. Serve over basmati rice garnished with 1/4 cup chopped fresh cilantro.

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Questions

Do I have to press the tofu for Vegan Tofu Tikka Masala?

Step 2 reads: "Press 14 oz pressed, cubed extra-firm tofu between paper towels for 10 minutes." Yes, if you want it to brown. Step 2 squeezes out water that would otherwise steam the surface and dilute the sauce.

What can I use instead of garam masala in Vegan Tofu Tikka Masala?

The entry for Vegan Tofu Tikka Masala calls for 2 tsp garam masala. In its place: Mix two parts each of ground cumin and coriander with one part each of black pepper, cinnamon and cardamom. Curry powder is a different blend but works in a pinch.

Can I use a different firmness of tofu instead of tofu in Vegan Tofu Tikka Masala?

Go firmer, not softer. Extra-firm stands in for firm anywhere; anything softer breaks up when it is fried or stirred. Press it for 15 minutes either way. As written, the entry for Vegan Tofu Tikka Masala uses 14 oz extra-firm tofu, pressed, cubed.

Is Vegan Tofu Tikka Masala spicy?

Moderately. The heat in Vegan Tofu Tikka Masala comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Vegan Tofu Tikka Masala contain soy?

Yes: 14 oz extra-firm tofu, pressed, cubed. The full allergen list for this entry is soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Vegan Tofu Tikka Masala?

One serving (the recipe makes 4) has 14 g of protein in about 410 calories, alongside 38 g carbohydrate and 14 g fat, plus 6 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

How do I store and reheat Vegan Tofu Tikka Masala?

Refrigerate what is left of Vegan Tofu Tikka Masala within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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