A spicy, tender and tasty tofu tikka masala which is served in a curry sauce alongside garlic naan.
So this Tofu tikka masala was made two months back, I think it was something we were celebrating, I don’t remember exactly but we did have a wonderful feast. I made the naan on the stove top but as here we don’t have the open flame cookers, they did not turn out as good as they should be.
I don’t normally make it often as it is kind of like a festive dish or you can say a little time-consuming. But let me tell you all the time and effort you put into the dish are all worth it when you get to taste it with some hot garlic naan. 
If you like tofu here are few more Tofu Recipes to try.
Click here for the garlic naan recipe.
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Spicy Tofu Tikka Masala
- Total Time: 60 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian
Description
Tender tofu in a vibrant, spicy tikka masala curry. Served with garlic naan for a complete meal.
Ingredients
- 1 lbs (300 gm) extra firm tofu
- 2 cups (474 ml) hung curd
- 1 bell pepper (cubed)
- 1 onion (cubed)
- 1 tablespoon garlic (minced)
- 2 teaspoon ginger (grated)
- 1 tablespoon lemon juice
- Salt
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon fennel powder
- 1 tablespoon olive oil
- 2 onions
- 4 garlic cloves
- 2 ginger piece
- 3 tomatoes
- 2 green chilli
- 1 teaspoon turmeric powder
- 1 teaspoon dried methi leaves
- 4 tablespoon olive oil
- 1/4 cup (60 ml) coriander leaves
Instructions
- For tofu tikka
- In a mixing bowl, add hung curd, garlic, ginger, lemon juice, all spice powders, and salt. Stir and set aside.
- Using paper towels, absorb excess water from the tofu and cut it into cubes or triangles.
- Add the tofu, onion, and bell pepper cubes to the curd mixture and gently stir to combine.
- Marinate for 2 to 4 hours in the refrigerator.
- Arrange the tofu and vegetables onto bamboo skewers.
- Heat a grill pan, drizzle with olive oil, and grill the skewers until slightly golden. Set aside.
- For masala gravy
- In a blender, puree the onions, garlic, and ginger. Separately, puree the tomatoes and green chilies.
- Heat olive oil in a pan and add the onion puree. Saute for 10 to 12 minutes, or until golden.
- Stir in all spice powders, salt, and the tomato puree. Cook until oil separates from the edges of the pan, stirring occasionally.
- Add 2 cups of water and cook to the desired consistency.
- Add the tofu skewers to the curry.
- Stir and add chopped coriander leaves.
- Serve with naan.
Notes
- For a richer flavor, use full-fat coconut milk instead of water in the masala gravy.
- Pressing the tofu before marinating helps remove excess water and improves texture.
- To adjust the spice level, reduce or increase the amount of red chili powder according to your preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 25
Frequently Asked Questions
What type of tofu should I use for the Spicy Tofu Tikka Masala?
Firm or extra-firm tofu works best as it holds its shape during cooking and absorbs the flavors of the marinade well.
How can I ensure the garlic naan turns out better if I don’t have an open flame cooker?
Try using a cast iron skillet or a non-stick pan to achieve a nice char and cook the naan evenly on the stovetop.
Is there a specific way to marinate the tofu for the best flavor in the Spicy Tofu Tikka Masala?
Marinate the tofu for at least 30 minutes to allow it to absorb the spices, and consider pressing it beforehand to remove excess moisture.
