In this Tofu Tikka Masala, tofu chunks get marinated in a homemade spice blend and creamy yogurt, then broiled until charred and coated in a rich tomato-onion gravy.
– Tofu – Vegan yogurt – Garlic cloves – Ginger – Lemon – Grapeseed oil – Kosher salt – Cumin seeds – Coriander seeds – Peppercorns – Green cardamom – Cinnamon sticks – Fenugreek leaves – Indian red chile – Turmeric
Add your whole spices to a warm skillet over medium heat. Toast until fragrant, shaking the pan frequently. Allow to cool, then grind using a spice grinder or mortar and pestle.
Combine the tikka spice blend with the plant-based yogurt, lemon juice, freshly grated ginger and garlic, oil and salt. Mix well. Add the marinade on top of the tofu. Use your hands to very gently toss the tofu in the marinade until well-coated. Marinate in the fridge for 2 hours, or up to 8 hours.
Broil the tofu. Preheat a large cast iron skillet in the oven at 500ºF/260ºC for 10 minutes. Add the marinated tofu chunks to the hot pan. Place the pan underneath the broiler (on the second rack, not directly underneath the flame) and broil for 10-12 minutes, or until the tofu is charred in spots on top.
In a large sauté pan over medium-high heat, toast the cumin seeds in oil for 1 minute, shaking the pan frequently. Add the dried red chili peppers, and toast for 30 seconds. Saute the finely diced onions with a pinch of salt for 6-8 minutes, or until golden brown.
Add the Indian chili powder, coriander, and tomato paste and stir vigorously for 30-60 seconds. Next, pop in the diced tomatoes. Cook for 2-3 minutes until softened. Pour in the coconut milk, garam masala, fenugreek leaves (crush with your hands before adding), and vegan butter. Stir until melted and combined.
Add broiled tofu to the masala plus lemon juice and thinly sliced serrano peppers (only add if you want a spicy spicy version). Toss to coat and simmer for 2 minutes. Garnish with cilantro, and serve!