Tofu Tikka Masala

"Absolutely amazing! This beats any other tikka masala I’ve had, and yes, it’s restaurant-quality."

"Made this and it was absolutely amazing!! Vegan tikka masala of my dreams!!"

"This is our new favorite dish! The spices are rich and deep, loved the layered full bodied kick on this dish, full of flavor and aroma"

Let's make my  Tofu Tikka Masala!

First, press and tear the tofu into chunks

and toast the whole spices.

Once the toasted spices have cooled, grind in a spice grinder.

Combine the freshly ground spices with the other tikka masala spices in a bowl.

Combine tikka spice blend with plant-based yogurt, lemon juice, ginger, garlic, oil and salt. Mix well.

Add marinade to tofu and toss until well-coated. Marinate in the fridge for 2-8 hours.

Chop onion, mince garlic, grate ginger, chop peppers, dice tomatoes and chop cilantro stems.

Make the masala.

Heat oil in a deep sauté pan and cook the cumin seeds, dried chilies, and onion with a pinch of salt.

Add a splash of water then the garlic, ginger, diced serrano pepper, and turmeric.

Add the red chili powder, coriander, and tomato paste.

Add the tomatoes, cilantro stems, water and salt. Simmer.

After 15 minutes, scoop out the red chiles and discard.

Add coconut milk, garam masala, vegan butter and fenugreek leaves. Increase the heat and stir until everything is combined.

Add oil to cast iron skillet followed by the marinated tofu and broil on high.

Add the broiled tofu to the masala.

Add the lemon juice, thinly sliced serrano pepper  and cilantro leaves.

Serve tofu tikka masala over rice and/or with Indian flatbread. Enjoy!