Tofu Tikka Masala
Crispy tofu simmered in a creamy tomato-tikka sauce—vegetarian tikka masala with high protein for USA weeknights. Simmer sauce bubbling hot and warm tofu through; leftovers reheat to 165°F.
🛒Ingredients
- 14 ounces extra-firm tofu, pressed and cubed
- 1 tablespoon oil, divided
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons tikka masala or garam masala blend
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 can (15 ounces) tomato sauce or crushed tomatoes
- 3/4 cup heavy cream, half-and-half, or full-fat coconut milk
- 1/2 teaspoon kosher salt, plus more to taste
- 1 tablespoon lemon juice
- Fresh cilantro
- Cooked basmati rice and warm naan for serving
🔧Kitchen Tools Needed
- Large skillet
- Tofu press or towels
- Wooden spoon
📝Instructions
- 1
Pat tofu dry. Heat 2 teaspoons oil in a large skillet over medium-high; brown tofu on most sides 6–8 minutes until golden and hot. Transfer to a plate.
- 2
Add remaining oil; sauté onion 5–6 minutes. Add garlic, ginger, and spices 1 minute until fragrant.
- 3
Stir in tomato sauce and salt; simmer 8–10 minutes until slightly thickened and bubbling.
- 4
Reduce heat; stir in cream and lemon. Return tofu; simmer gently 3–5 minutes until sauce is hot (do not boil hard if using dairy) and tofu is heated through.
- 5
Garnish with cilantro; serve over rice. Refrigerate within 2 hours up to 3 days; reheat gently to 165°F.
🥗Nutrition Information
⚡Calories per serving: 420
🏷️Recipe Tags
❓Frequently Asked Questions
Air-fry tofu?
Air-fry 400°F 12–15 minutes, then fold into the finished sauce.
Dairy-free?
Use coconut milk instead of cream.
Paneer?
Cube paneer and brown briefly, or simmer gently in the sauce until hot.
Food safety?
Serve sauce bubbling and tofu hot; chill leftovers within 2 hours; reheat to 165°F.
