Tofu Tikka Masala That Brings Indian Restaurant Flavor Home

TL;DR

Tofu Tikka Masala is the meatless version of the popular chicken tikka masala.

The curry is based on a spiced cashew tikka masala curry sauce. And water is added to the paste to build the curry on the stovetop. It's a fast, time-saving, recipe.

The tofu cubes are then added to the curry during the cooking process. I use firm tofu in this recipe.

Ingredient Notes

• Tikka Masala Sauce (curry paste) - Homemade Tikka Masala or Store-bought Tikka Masala Sauce (doesn't need to contain cashew; can be made with other nuts too).
• Oil — I like seed oils and if you want to experiment with more flavors, try using mustard seed oil (I use this mustard seed oil brand).
• Water
• Tofu — I like to use firm or extra-firm tofu for this curry. I cut the tofu into bite-sized cubes.
• Salt
• Bay Leaf — To infuse.
• Cilantro — Fresh to garnish

Process Overview

Step 1

Heat up a pan with the oil, add the bay leaf, and pour in the tikka masala sauce.

Stir-cook the sauce for a minute.

Step 2

Pour water to the sauce and mix.

Simmer for about 5 minutes and stir frequently.

Step 5

Add the tofu cubes to the curry, mix well, and allow the curry to thicken.

The curry will be ready soon after. Pick out the bay leaf and discard.

Garnish with some cilantro before you serve the curry hot with flatbread or over rice.

Serving

We love this tikka masala meal with a flatbread or cooked rice. We usually prepare rotis or ghee chapati. Northern Indian naan can be served as well with this dish.

Storing

Keep leftovers or meal-prepped tofu tikka masala in an airtight container, refrigerated for up to 4 days.

The tofu tikka masala can be frozen as well. I recommend creating batches and placing them in heat-resistant glass containers, which can be easily transferred between the freezer and microwave or oven to thaw and reheat the meal.