This is an edited version of an old classic, which for me started as Chicken Tikka Masala, and then turned into Paneer Tikka Masala, and now is a California-adjusted Tofu Tikka Masala.

You can substitute two pounds of fresh tomatoes for the crushed tomatoes, if you wish. It does make the dish more fresh, but crushed tomatoes work well.

This version includes butter and cream, but this could easily be made dairy-free by switching to oil instead of butter and using a non-dairy cream. It shouldn’t affect the taste too much in either case.

Print Recipe

Tofu Tikka Masala

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner

Cuisine: California, Indian

Keyword: Tofu

Servings: servings

Calories: 432kcal

Ingredients

Ginger-Garlic-Serrano Paste:

¼ cup garlic cloves whole
¼ cup fresh ginger peeled, cut into 1/2-inch slices
2 serrano peppers trimmed, seeds removed
2 tbsp canola oil

Paneer or Tofu

20 oz tofu firm Hodo Soy or extra firm regular
1 tsp canola oil

Sauce

2 tbsp butter
2 tbsp tomato paste
1 tsp garam masala
2 tsp paprika
28 oz canned crushed tomatoes
½ tbsp salt
½ cup heavy cream

Instructions

Ginger Garlic Paste

Add garlic cloves, fresh ginger, trimmed and seeded serrano peppers and canola oil in a mini-food processor and process until it is a semi-smooth paste.
¼ cup garlic cloves, ¼ cup fresh ginger, 2 serrano peppers, 2 tbsp canola oil

Tofu

Preheat the oven to 425ºF with a sheet pan on a middle rack. Cube the tofu. Toss with 1 tsp of canola oil and salt and pepper. Once the oven and pan have preheated, add the tofu and bake for 10 minutes. Check and toss and bake for another 10-15 minutes, until tofu looks crispy and baked.
20 oz tofu, 1 tsp canola oil

Sauce

When you're ready to make the curry, place a large skillet over medium heat and add melt the 2 tbsp butter.
2 tbsp butter
Add the Ginger-Garlic-Serrano Paste and saute until lightly browned.
Add 2 tbsp tomato paste and cook until the tomato has darkened in color, about 3 minutes.
2 tbsp tomato paste
Add 1 tsp garam masala and 2 tsp paprika and saute for about 1 minute to draw out their flavors.
1 tsp garam masala, 2 tsp paprika
Add the crushed tomatoes and salt. Add about ¼ of water.
28 oz canned crushed tomatoes, ½ tbsp salt
Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water to keep a thick-soup consistency (i.e. not dry).
If serving with rice, start cooking the rice.
Once the tofu is ready and the sauce is well-cooked, use an immersion blender to blend the sauce, if needed.
Add the tofu. Keep the heat on low for a gentle simmer for about 10 minutes.
Once it has cooked together, add the ½ cup cream and stir gently. Serve over rice or with naan.
½ cup heavy cream

Nutrition

Nutrition Facts

Tofu Tikka Masala

Amount Per Serving

Calories 432 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 7g

Monounsaturated Fat 11g

Cholesterol 49mg16%

Sodium 1259mg55%

Potassium 766mg22%

Carbohydrates 24g8%

Fiber 6g25%

Sugar 11g12%

Protein 18g36%

Vitamin A 1267IU25%

Vitamin C 28mg34%

Calcium 286mg29%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.