Place all the tikka masala sauce ingredients into a blender jar or food processor. Blend to a smooth thick paste. You can also watch my Tikka masala sauce recipe video.
1 cup Cashews, 1 large Onion, 2 medium Tomatoes, 1 Tablespoon Ginger + Garlic, 1 Teaspoon Turmeric Ground, ½ Teaspoon Red Chili Pepper, 1 Teaspoon Cumin Seeds Ground, 1 Teaspoon Coriander Seeds Ground, ¼ Teaspoon Black Pepper Ground, ¼ Teaspoon Cinnamon Ground
For the Tofu Tikka
Heat up a pan with the oil and add your bay leaf.
2 Tablespoon Oil, 1 small Bay Leaf
Pour the Tikka Masala Sauce (defrost if frozen) into the pan when the oil is getting hot. Stir cook the masala sauce for about a minute on a higher heat setting.
Pour water into the pan to the tikka masala sauce and mix the water in over medium heat.
2 ½ cups Water
Leave to cook for about 5 minutes or until the curry thickens. Stir frequently to check if the curry is not burning on.
Add your tofu cubes to the cooking curry and cook for another 5 minutes or so. Stir frequently to avoid the curry from burning on at the bottom.
8.8 ounces Tofu
Season with salt.
1 Teaspoon Salt
Garnish with fresh chopped cilantro and serve hot with flatbreads such as nan bread or over cooked rice.