Creamy Tofu Tikka Masala

Ingredients

• 15 ml (1 tablespoon)garam masala
• 5 ml (1 teaspoon)ground cumin
• 2.5 ml (1/2 teaspoon)ground coriander
• to tastekosher salt and black pepper
• 2 containers, about 794 g total (2 × 14 oz)extra-firm tofu, drained and patted dry
• 240 ml (1 cup)plain whole milk yoghurt
• as neededhigh-heat cooking oil, such as avocado, grapeseed or vegetable oil
• 30 ml (2 tablespoons)olive oil or ghee
• 1yellow onion, halved and thinly sliced
• 4 cloves (about 10 ml/2 teaspoons chopped)garlic, chopped
• 1serrano chilli, minced
• 15 ml (1 tablespoon)fresh ginger, minced
• 15 ml (1 tablespoon)garam masala
• 5 ml (1 teaspoon)ground cumin
• 2.5 ml (1/2 teaspoon)ground cardamom
• 1 can, about 794 g (28 oz)whole peeled tomatoes
• 1 can, about 403 ml (13.66 oz)coconut milk
• to servecooked brown rice, naan and coriander

Instructions

1. 1

   Marinate the tofu

   In a large bowl, mix 15 ml (1 tablespoon) garam masala, 5 ml (1 teaspoon) kosher salt, 5 ml (1 teaspoon) cumin, the coriander and 2.5 ml (1/2 teaspoon) pepper. Tear the tofu into 2.5 cm (1-inch) pieces, add it to the spices and toss. Add the yoghurt and gently coat the tofu. Press cling film against the surface and refrigerate for 1 hour or up to overnight.

2. 2

   Prepare the tray

   Set the oven to high grill with the rack in the upper-middle position, about 15 cm (6 inches) from the element. Drizzle high-heat cooking oil over a rimmed baking tray. Transfer the tofu to the tray and spread it out evenly, leaving the yoghurt coating on.

3. 3

   Char the tofu

   Grill the tofu for 20 minutes, until it starts to char. Turn the pieces and grill for about 10 minutes more, until the second side is charred. Keep watch, as grill intensity varies.

4. 4

   Soften the onion

   Meanwhile, heat the olive oil or ghee in a 30 cm (12-inch) sauté pan over medium heat. Add the onion and 5 ml (1 teaspoon) salt. Cook for 6–8 minutes, stirring occasionally, until softened and beginning to brown.

5. 5

   Cook the aromatics

   Lower the heat to medium-low. Add the garlic, serrano and ginger, and cook for 3 minutes, stirring frequently. Stir in the garam masala, cumin and cardamom, then cook for 1 minute.

6. 6

   Thicken the tomatoes

   Add the tomatoes and their juices, crushing them with your hands as you add them, or cutting them in the tin with kitchen shears. Bring the sauce to the boil over medium-high heat. Cook for about 10 minutes, stirring often and scraping up the browned bits from the pan, until thickened and deeper in colour.

7. 7

   Add coconut milk

   Pour in the coconut milk and simmer for 5–7 minutes, stirring frequently, until the sauce thickens.

8. 8

   Finish and serve

   Add the tofu to the sauce and stir to coat. Cook until warmed through, then serve with brown rice, coriander and naan if desired.

What is tofu tikka masala?

Tikka masala is a curry-style dish of spiced pieces in a rich sauce, widely associated with South Asian cooking and popular in restaurants in Britain. This version uses tofu in place of meat, with a tomato and coconut milk sauce.

The tofu is marinated in yoghurt and spices, then grilled until charred before being stirred into the sauce. That two-part approach gives it a browned exterior while letting it take on the sauce’s flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 408 calories, 26g protein, 13g carbs, 27g fat.

The brown rice and naan supply most of the carbohydrates, while the tofu and yoghurt contribute protein. Coconut milk, olive oil or ghee, and the yoghurt account for much of the fat. Serve with a generous side of vegetables to round out the plate.

Why marinate the tofu?

Dry tofu: patting the extra-firm tofu dry helps the yoghurt and spices cling to its surface.

Yoghurt coating: the thick coating seasons the torn pieces and stays on during grilling, so don’t scrape it off when transferring them to the tray.

Marinating time: give the tofu at least 1 hour in the fridge, or leave it overnight as the method allows.

Getting a good char

Even spacing: spread the tofu in one layer so the exposed surfaces can colour under the grill.

Watch closely: grill elements vary, so use the stated 20 minutes for the first side and about 10 minutes after turning as guides, checking for charring rather than relying on the clock alone.

Gentle turning: turn the pieces once the first side has started to char, taking care not to knock off their yoghurt coating.

Building the sauce

Browned onion: cook the onion for 6–8 minutes until soft and just starting to colour; this gives the sauce a savoury base.

Spices and aromatics: cook the garlic, chilli and ginger for 3 minutes, then stir in the ground spices for 1 minute to release their aroma.

Tomato reduction: simmer the crushed tomatoes for about 10 minutes, scraping up the browned bits from the pan. Add coconut milk only after the tomato mixture has thickened and darkened.

Choosing the tofu and spices

Extra-firm tofu: it holds together better when torn, grilled and stirred into the sauce. Tearing it creates varied edges that can char.

Garam masala: it appears both in the marinade and the sauce, tying the two parts of the dish together. Cumin, coriander and cardamom add further layers of warmth.

Serving and timing

Plan ahead: the recipe takes 110 minutes in total, including a 1-hour marinating period. The tofu can marinate overnight, making it easier to finish the meal when you are ready to cook.

Serve it warm: spoon the tofu and sauce over cooked brown rice, or offer naan alongside. Coriander is an optional fresh finish.

Recipe notes & tips

• Pat the tofu dry before tearing it so the marinade adheres well.
• Keep the tofu in the fridge while it marinates, with cling film pressed against its surface.
• Oil the baking tray lightly and leave the yoghurt coating on the tofu.
• Check the tofu during grilling because some grills brown it faster than others.
• Stir frequently while reducing the tomato sauce, scraping browned bits from the pan.
• Let the sauce thicken before adding the coconut milk.

Variations

• Adjust the heat: use less serrano for a milder sauce.
• Use ghee: choose ghee instead of olive oil for the sauce.
• Serve with naan: add naan alongside the brown rice or use it in place of rice.
• Add coriander: scatter fresh coriander over the finished dish if desired.

Common mistakes to avoid

• Skipping the drying step: pat the tofu dry before marinating so its coating clings.
• Scraping off the yoghurt: leave the coating on when transferring tofu to the tray.
• Crowding the tray: spread the tofu in an even layer so it can char.
• Leaving the grill unattended: check the tofu often because grill strength varies.
• Adding coconut milk too soon: reduce the tomato mixture first, then simmer with coconut milk.

How to store

Refrigerate leftover tofu and sauce in an airtight container and use within 3 days. Reheat gently in a pan until hot throughout, stirring so the sauce heats evenly; add a splash of water if it has thickened too much.

Frequently asked questions