Tofu Tikka Masala
Tofu Tikka Masala - this smoky and creamy Tofu Tikka Masala is a high-protein vegetarian curry made with tofu, tomatoes, roasted makhana, and cashews. No cream needed — just simple, wholesome ingredients for a cozy homemade Indian dinner. Pair it with masala missi roti, naan, or rice, and some beetroot yogurt raita for the perfect meal! 🌿✨
Ingredients
Tofu Tikka:
- 16 oz extra firm tofu pressed under a heavy weight in the fridge for 2 hours, (approx. 450 grams), cut into cubes
- 1 cup mixed color bell peppers , cut into cubes
- 1 large onions , cut into cubes
Marinade:
- 4 tbsp hung curd or greek yogurt
- 1 tbsp besan (gram or chickpea flour) gram flour
- 1 1/2 tbsp mustard oil
- 1 tsp red chili powder
- 1/2 tsp kashmiri red chili powder , for extra color and mild heat
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tsp kasoori methi , crushed
- 1 tsp mango powder (amchur)
- 1/2 tsp carom seeds (ajwain)
- salt , to taste
Blending Ingredients:
- 4 large tomatoes , about 2 cups
- 1/4 cup roasted makhana (popped lotus seeds)
- 8-10 cashews
Gravy:
- 3 tbsp ghee , or oil
- 1 bay leaves
- 1 inch cinnamon sticks
- 2 cloves
- 2 medium onions , very finely grated or minced
- 1 tbsp ginger green chili paste
- 1 1/2 tsp red chili powder
- 1 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tbsp kasoori methi , crushed
- 2-3 tbsp leftover marinade
- 3/4 cup milk
- 2/3 tsp garam masala
- 1 tsp sugar
- salt , to taste
Garnish:
- 1 tbsp ginger , chopped
- 1 tbsp cilantro , chopped
- 1 tbsp green onions , chopped
For Dhungar (Smoky Finish):
- 1 coal
- 1 tsp ghee
Serve:
- masala missi roti or parathas
- beetroot yogurt raita
Instructions
Marinate The Tofu:
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In a bowl, whisk together all the marinade ingredients
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Add the pressed tofu cubes along with bell peppers and onion. Coat everything well and refrigerate for at least 30 minutes.
Make The Gravy:
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Blend tomatoes with roasted makhana and cashews into a smooth paste.
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Heat ghee or oil in a pan, add bay leaf, cinnamon stick, and cloves.
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Add grated onions and sauté until golden brown. Stir in ginger-garlic-green chili paste.
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Add the tomato-makhana-cashew puree with chili powder, coriander powder, turmeric, salt, and kasoori methi. Cook covered until the oil separates.
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Stir in 2–3 tbsp leftover marinade and cook for another 2–3 minutes.
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Add milk, sugar, and finish with garam masala. Garnish with chopped ginger and cilantro.
Grill the Tofu Skewers:
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Roast the marinated tofu skewers directly over the gas flame until lightly charred and smoky.
Traditionally, I like to roast the tofu skewers directly over the gas flame for that authentic smoky char. But you can also make it more convenient:
Oven Method – Arrange the marinated tofu cubes with peppers and onions on skewers or a lined tray. Bake at 370°F (190°C) for 10–15 minutes, brushing with a little oil midway.
Air Fryer Method – Place the marinated tofu in the basket and air fry at 350°F (175°C) for 10 minutes, checking halfway through and brushing lightly with oil for even roasting.
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Slide them into the gravy and mix gently.
Add Dhungar (Smoky Finish):
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Place a small steel bowl in the center of the pan and then place a hot coal in it. Drizzle ghee on top of the coal and cover the entire pan so that it becomes infused with a rich, smoky flavor. Let it infuse for 3–4 minutes, then remove the coal.
Serve:
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Serve your Tofu Tikka Masala with masala missi roti or paratha, and beetroot yogurt raita.
Recipe Video
Recipe Notes
- Pressing Tofu is Key – Don’t skip pressing the tofu. It ensures the cubes are firm, absorb the marinade deeply, and hold well on skewers.
- Balance the Heat – Kashmiri red chili gives color without much spice. Adjust with regular red chili if you prefer more heat.
- Make it Vegan – Swap yogurt with plant-based yogurt and use oil and non-dairy milk.
- Batch Cooking – The gravy can be made ahead and refrigerated for 2–3 days. Grill tofu fresh before serving.