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Bowl of tofu tikka masala with golden baked tofu cubes in a creamy orange tomato sauce, drizzled with cream and topped with cilantro, served with basmati rice and charred naan, with a bowl of garam masala and a halved lemon nearby

Tofu Tikka Masala

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Yogurt-marinated tofu baked until golden at the edges, then simmered in a creamy, gently spiced tomato sauce with ginger, garlic and garam masala. The takeout favorite made meatless, served over basmati rice with warm naan.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For the tofu
  • 14 to 16 ounces extra-firm tofu pressed and cut into 1-inch cubes
  • 1/3 cup plain yogurt whole-milk or unsweetened plant-based
  • 1 tablespoon lemon juice
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil for the pan
For the sauce
  • 2 tablespoons butter or vegetable oil
  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 small green chili minced (optional)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika or Kashmiri chili powder
  • 1/2 teaspoon ground turmeric
  • 1 can (15 oz) tomato sauce
  • 1/2 teaspoon salt plus more to taste
  • 1 teaspoon sugar
  • 3/4 cup heavy cream or full-fat coconut milk
  • 1 teaspoon dried fenugreek leaves (kasoori methi) optional
  • fresh cilantro chopped, for serving
  • cooked basmati rice and naan for serving

Method
 

  1. Press the tofu for at least 15 minutes, then cut it into 1-inch cubes. In a medium bowl, stir together the yogurt, lemon juice, 1 teaspoon garam masala, 1/2 teaspoon turmeric and 1/2 teaspoon salt. Add the tofu, toss gently to coat, and let it marinate for 20 minutes (or cover and refrigerate up to overnight).
  2. Heat the oven to 425°F. Line a rimmed baking sheet with parchment and brush it with the oil. Spread the tofu out in a single layer, leaving space between the pieces. Bake for 25 to 30 minutes, turning once halfway, until firm and browned at the edges.
  3. While the tofu bakes, make the sauce. Melt the butter in a large skillet or saucepan over medium heat. Add the onion and cook for 8 to 10 minutes, stirring often, until soft and golden. Add the garlic, ginger and chili and cook for 1 minute, then stir in the garam masala, cumin, coriander, paprika and turmeric and cook for 30 seconds, until fragrant.
  4. Pour in the tomato sauce and add the salt and sugar. Partly cover and simmer for 10 minutes, stirring now and then, until the sauce thickens and darkens a little. For a smooth, restaurant-style sauce, blend it with an immersion blender.
  5. Stir in the cream. Crush the fenugreek leaves between your palms over the pan, then add the baked tofu. Simmer gently for 5 minutes so the tofu soaks up the sauce. Taste and add more salt if needed.
  6. Sprinkle with cilantro and serve over basmati rice with warm naan.

Notes

Pressing tofu: Wrap the block in a clean kitchen towel and set something heavy on top, like a cast-iron pan, for 15 to 30 minutes. Drier tofu browns better and holds the marinade.
Vegan: Use unsweetened plant yogurt in the marinade, oil instead of butter, and full-fat coconut milk or cashew cream instead of heavy cream.
Spice level: As written, this is mild and family-friendly. Add the green chili, or a pinch of cayenne with the spices, for more heat.
Paneer swap: Cubed paneer works in place of tofu. Skip the marinade and bake, and just brown it in a little oil before adding it to the sauce.
Make ahead: The sauce keeps for 4 days in the refrigerator and tastes even better the next day. Leftovers freeze well for up to 3 months.

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