Tofu Tikka Masala Recipes

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TOFU TIKKA MASALA RECIPE BY TASTY



Tofu Tikka Masala Recipe by Tasty image

Here's what you need: extra firm tofu, lemon, yogurt, garlic, ginger, salt, cumin, garam masala, paprika, oil, large onion, ginger, garlic, cumin, turmeric, coriander powder, paprika, chili powder, garam masala, tomato sauce, water, heavy cream, fresh coriander, rice, naan bread

Provided by Merle O'Neal

Categories     Dinner

Yield 4 servings

Number Of Ingredients 25

14 oz extra firm tofu
1 lemon
1 cup yogurt
6 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon salt
2 teaspoons cumin
2 teaspoons garam masala
2 teaspoons paprika
3 tablespoons oil
1 large onion, finely chopped
2 tablespoons ginger, minced
8 cloves garlic, minced
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons coriander powder
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
3 ½ cups tomato sauce, or crushed tomatoes
1 ¼ cups water
1 cup heavy cream, or dairy substitute of your choice
fresh coriander, chopped, to garnish
rice, to serve
naan bread, to serve

Steps:

  • Remove tofu from packaging and drain.
  • Place tofu on a couple of paper towels and find a heavy object to place on top of tofu, leave it there for 20 minutes.
  • Slice the tofu into bite-sized pieces.
  • Combine the marinade ingredients in a bowl then add the tofu.
  • Mix until evenly coated. Cover and refrigerate for at least 1 hour.
  • Preheat oven to 425°F (220°C)
  • Place the marinated tofu pieces on bamboo skewers, then place them over a baking tray lined with parchment paper. Make sure there is space underneath the tofu to help distribute the heat more evenly.
  • Bake for about 15 minutes, until slightly dark brown on the edges.
  • Heat oil in a large pot over medium heat, and sauté the onions, ginger, and garlic until tender but not browned.
  • Add the spices for about 30 seconds to release their aromatics and flavor, stirring constantly.
  • Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
  • Pour in the cream and mix in the tofu, cooking for another 1-2 minutes.
  • Serve with rice and naan bread.
  • Enjoy!

Nutrition Facts : Calories 526 calories, Carbohydrate 30 grams, Fat 44 grams, Fiber 7 grams, Protein 19 grams, Sugar 15 grams

TOFU TIKKA MASALA



Tofu Tikka Masala image

[DRAFT]

Provided by Food Network

Time 1h20m

Yield 4 Servings

Number Of Ingredients 18

5 tsp. lemon juice
1 tsp. grated ginger
2 garlic cloves, crushed
1 g jalapeno chile, chopped
3 tbsp. chopped cilantro
1 tsp. chili powder
Salt to taste
½ lb Wildwood® Hi-Protein Super Firm SprouTofu® cut into cubes
2 tbsp. vegetable oil
½ medium onion, chopped in 1-inch long thin slices
¼ tsp. turmeric powder
3-4 tbsp. Plain or Unsweetened yogurt
1 cup Wildwood® Plain Soymilk
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For Garnishing:
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Some chopped cilantro

Steps:

  • 1. Mix together lemon juice, ginger, garlic, green chili, half of the cilantro, chili powder, salt, and Tofu in a bowl. Cover and leave to marinate for an hour.
  • 2. Heat oil in a pan and cook onions for 3-5 minutes on medium heat until translucent. Add turmeric powder, yogurt, Soymilk and the remaining cilantro. Stir for a few minutes until the sauce thickens.
  • 3. Add the Tofu mixture into the sauce and cook for 5 minutes on medium heat. Adjust the seasoning to taste.
  • 4. Serve immediately garnished with fresh cilantro with your choice of Indian Nan bread or heated rice.

TOFU TIKKA MASALA



Tofu Tikka Masala image

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. It's a plant-based spin on chicken tikka masala and one of the most delicious Indian dishes you'll ever taste!

Provided by Nisha Vora

Categories     Dinner

Time 1h20m

Number Of Ingredients 41

2 (14-ounce/400g) blocks of extra firm tofu
1 cup (227g) unsweetened thick, creamy vegan yogurt*
3 garlic cloves, (crushed with a press or grated)
½- inch piece fresh ginger, (grated or minced)
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons grapeseed oil or other high-heat oil, (plus more for cooking the tofu)
1 1/2 teaspoons kosher salt
1 1/2 teaspoon cumin seeds
4 teaspoons coriander seeds
6 whole cloves
~30 black peppercorns
6 green cardamom pods, ((black seeds only; discard pods))
2 (2-to-3inch) cinnamon sticks***
½ tablespoon fenugreek leaves, (AKA kasoori methi (optional but recommended)****)
1 ½ teaspoons Indian red chile powder***** ((use half the amount for a milder heat))
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon nutmeg, (freshly grated (or pre-ground) )
3 tablespoons grapeseed oil or other high-heat oil
1 tablespoon cumin seeds
6 whole dried red chilies ((if not available, you can sub with ½ tsp red pepper flakes, or omit for less heat))
1 large red onion (or 2 small red onions, finely diced)
6 garlic cloves, (minced)
1 1/2- inch piece ginger, (minced or grated)
1 serrano pepper, (diced (plus 1 thinly sliced serrano pepper for garnish - only for spicy spicy version)*******)
½ teaspoon ground turmeric
1 teaspoon Indian red chile powder** ((use half the amount for a milder heat))
½ teaspoon ground coriander
2 tablespoons tomato paste ((optional))
1 pound (454g) tomatoes, (diced)
1 cup (14g) cilantro, (stems finely chopped and leaves chopped (save leaves for garnish) )
3 tablespoons water
1 1/2 teaspoons kosher salt, (plus more to taste)
1 tablespoon garam masala
2 tablespoons fenugreek leaves (AKA kasoori methi (optional but recommended)***)
1 (13.5 ounce/400 mL) can full-fat coconut milk
1 tablespoon vegan butter
1 tablespoon freshly squeezed lemon juice, (plus more to taste)
3 cups cooked white rice (or flatbread, such as naan or roti)
Vegan yogurt to dollop on top ((optional, but adds a nice cooling balance))

Steps:

  • Prepare the tofu. Use a tofu press. Or, wrap the tofu in a clean dish towel or several layers of paper towels, weigh it down with a heavy cookbook or a large plate weighed down by a few cans of beans. Press the tofu for 20 to 30 minutes. Tear the tofu into chunks with your hands and transfer the tofu chunks to a large bowl.NOTE: the tofu chunks shouldn't be too large or too small (see photos in blog post for reference), but it's totally fine if they're not all the same size.
  • Make the tikka spice blend. Heat a small or medium frying pan over medium heat. Once warm, add the whole spices (cumin and coriander seeds, cloves, peppercorns, cardamom seeds, cinnamon sticks, and fenugreek leaves). Toast, shaking the pan frequently, until they are very fragrant and toasty, and the lighter seeds have browned, 2 ½ to 3 ½ minutes. Transfer the seeds out of the pan and allow to cool. Once cool, add to a spice grinder or a mortar & pestle and crush until finely ground. Pour into a bowl, add the ground spices (Indian red chile powder, turmeric, paprika, nutmeg, and ginger), and toss all the spices to combine.
  • Make the Tikka marinade. In a medium bowl, mix together the spice blend with the yogurt, garlic, ginger, lemon juice, oil, and salt. Pour the marinade over the tofu chunks and use your hands to very gently coat all the crevices of the tofu, taking care to not mash it. Cover and refrigerate for 2 hours, or up to 8 hours.
  • When ready to bake the tofu, arrange an oven rack 6 inches from the heat source (usually, the second rack). Add a 12-inch cast iron skillet to the rack and preheat the oven to 500ºF/260ºC. Once the skillet is smoking hot, transfer it to the stove or a pot holder. Turn the broiler to high.
  • Add enough oil to lightly coat the bottom of the pan. Add the marinated tofu to the pan, leaving excess marinade behind. It will be pretty tightly packed into the pan.Return the pan to the second oven rack and broil until the tofu is cooked through and charred in some spots on top, 10 to 12 minutes. NOTE: after the 5-minute mark, I recommend checking every 1-2 minutes to prevent burning since every oven is different.
  • MAKE THE MASALA. Heat the 3 tablespoons of oil in a deep 12-inch sauté pan over medium-high heat. Once hot, add the cumin seeds and cook for 1 minute, swirling the pan frequently. Add the dried chilies and cook for another 30 seconds, swirling frequently to prevent burning.
  • Add the onions with a couple pinches of salt and cook until golden brown, about 6 to 8 minutes (if the onions start browning too quickly, lower the heat to medium).
  • Add in a few splashes of water to stop the onions from browning too much, then add the garlic, ginger, diced serrano pepper, and turmeric, and cook for 1 minute, tossing frequently. Add the red chili powder, coriander, and tomato paste. Stir frequently for 30 to 60 seconds.
  • Add the tomatoes and their juices, and cook until broken down and softened, 2 to 3 minutes. Add the cilantro stems (save the leaves for the garnish), 3 tablespoons of water, and 1 ½ teaspoons kosher salt, and stir. Cover the pan and bring to a simmer.
  • Simmer the masala for 15 minutes, opening the pot to stir occasionally, until the liquid has mostly evaporated. Scoop out the dried red chilies and discard.
  • Add in the coconut milk, garam masala, and vegan butter. Crush the fenugreek leaves in your hand to release the aroma and add to the masala. Increase the heat slightly and stir until everything is combined and the butter is melted.If you prefer a smoother texture, feel free to run an immersion blender through the masala.
  • Add the baked tofu, the thinly sliced serrano pepper (if using for spicy spicy!), and lemon juice. Simmer for 2 minutes and coat the tofu in the sauce. Taste, and if it's a bit too acidic, add a tiny bit of sugar (¼ to ½ teaspoon).
  • Garnish the masala with the cilantro leaves and season to taste with salt. Serve tofu tikka masala over rice and/or with Indian flatbread.

Nutrition Facts : Calories 367 kcal, Carbohydrate 41 g, Protein 15 g, Fat 17 g, SaturatedFat 2 g, TransFat 1 g, Sodium 574 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving

TOFU AND VEGETABLE TIKKA MASALA



Tofu And Vegetable Tikka Masala image

Provided by Aarti Sequeira

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 loaf medium-firm tofu, cut into 32 equally sized pieces
1 tablespoon canola oil + 2 teaspoons extra
1/2 teaspoon turmeric
1/4 teaspoon paprika or cayenne
1 small head cauliflower, florets only, trimmed
1 red bell pepper, cored and cut into 1" squares
1 green bell pepper, cored and cut into 1" squares
1/2 head of kale, stripped from their ribs, sliced thinly
1 jar Patak's® Tikka Masala Simmer Sauce
Small handful cilantro, leaves and soft stems, minced

Steps:

  • In a large bowl, mix 1 tablespoon canola oil, turmeric and paprika. Add tofu and toss gently to coat. Allow to marinate as you prep the rest of your vegetables.
  • Bring a medium saucepan of water to a boil. Season with salt, and add cauliflower. Blanch, 2-3 minutes, or until cauliflower is crisp-tender. Drain and set aside.
  • Warm a large nonstick skillet over medium-high heat. When the pan is hot, add the tofu, and cook until golden brown on at least one side. Remove from heat.
  • Add 2 teaspoons oil to the pan. When shimmering, add red and green bell peppers. Saute a couple of minutes until slightly softened and blistered. Add kale, toss to coat with oil, and then cover. Cook 5 minutes until wilted slightly.
  • Add cauliflower, tofu and jar of Tikka Masala Sauce. Stir to coat all the vegetables. Turn down pan to a simmer. Cover, and cook 10-15 minutes. Sprinkle with cilantro. Serve over rice.

TOFU TIKKA MASALA



Tofu Tikka Masala image

Make and share this Tofu Tikka Masala recipe from Food.com.

Provided by Wildwood Recipes

Categories     Soy/Tofu

Time 1h15m

Yield 1 Cup, 6 serving(s)

Number Of Ingredients 14

5 teaspoons lemon juice
1 teaspoon grated ginger
2 garlic cloves, crushed
1 jalapeno chile, chopped
3 tablespoons chopped cilantro
1 teaspoon chili powder
8 ounces Wildwood® Hi-Protein Super Firm SprouTofu®, cut into cubes
2 tablespoons vegetable oil
1/2 medium onion, chopped in 1-inch long thin slices
1/4 teaspoon turmeric powder
3 -4 tablespoons plain yogurt
1 cup Wildwood® Plain Soymilk
some chopped cilantro (to garnish)
season with salt

Steps:

  • Mix together lemon juice, ginger, garlic, green chili, half of the cilantro, chili powder, salt, and Tofu in a bowl. Cover and leave to marinate for an hour.
  • Heat oil in a pan and cook onions for 3-5 minutes on medium heat until translucent. Add turmeric powder, yogurt, Soymilk and the remaining cilantro. Stir for a few minutes until the sauce thickens.
  • Add the Tofu mixture into the sauce and cook for 5 minutes on medium heat. Adjust the seasoning to taste.
  • Serve immediately garnished with fresh cilantro with your choice of Indian Nan bread or heated rice.
  • Nutrition Facts: Serving Size 1 Serving. Calories: 270. Calories from Fat: 150. Total Fat: 17g. Saturated Fat: 2g. Trans Fat: 0g. Cholestrol: 0mg. Sodium: 590mg. Total Carbohydrate: 16g. Dietary Fiber: 3g. Sugars: 5g. Protein: 16g.

Nutrition Facts : Calories 54.2, Fat 4.9, SaturatedFat 0.8, Cholesterol 1, Sodium 11.9, Carbohydrate 2.5, Fiber 0.5, Sugar 1, Protein 0.6

TOFU TIKKA MASALA



Tofu Tikka Masala image

A delicious vegan take on the meaty Indian dish. About medium spicy---adjust to suit your taste. Adapted (simplified) from Vegetarian Journal, Issue One, 2008. Cooking time includes marinating time.

Provided by Prose

Categories     Curries

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 12

2 teaspoons grated ginger
4 garlic cloves
1/4 cup plain soy yogurt (plus more to taste)
1 lb extra firm tofu (frozen and thawed for more texture, if desired)
1 (14 ounce) can tomato sauce
1 (14 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato paste
1 teaspoon dried fenugreek leaves (optional)
1 teaspoon red chili powder
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/2 teaspoon crushed red pepper flakes

Steps:

  • Drain tofu for approximately half an hour. Meanwhile, mix 1/4 cup soy yogurt with 2 cloves crushed garlic and 1 teaspoon grated ginger. Cut tofu into cubes and marinate in yogurt mixture for at least 2 hours in refrigerator.
  • In a medium pot, mix remaining ginger and garlic, tomato products, and seasonings. Simmer over low heat until thick.
  • While the sauce simmers, sautee tofu in a dry, non-stick skillet until golden brown.
  • Stir tofu cubes into sauce. If a creamier sauce is desired, add soy yogurt until desired consistency is achieved. Heat just until warm.
  • Serve over rice with a pot of soy chai.

Nutrition Facts : Calories 130, Fat 3.7, SaturatedFat 0.8, Sodium 808, Carbohydrate 19.1, Fiber 4.6, Sugar 10.5, Protein 9.5

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TOFU TIKKA MASALA – WELLPLATED.COM
tofu-tikka-masala-wellplatedcom image
2020-01-31 Cut into 1 to 1 1/2-inch pieces. In a large bowl, stir together the yogurt, ginger, garlic, coriander, garam masala, cumin, salt, and water. Add …
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  • Stir in the crushed tomatoes and broth. Bring to a boil. Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pot with a wooden spoon or rubber spatula to prevent the sauce from sticking, until it is thickened slightly, about 15 minutes.


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From foodwithfeeling.com


TOFU TIKKA MASALA | RICARDO
Sauce. In a large skillet over medium heat, soften the onion, garlic, ginger and pepper flakes in the butter. Stir in the spices and continue cooking for 1 minute. Add the tomatoes, water and tomato paste. Bring to a boil and simmer for 15 minutes. Crush the mixture using a potato masher. Add the cream and cook for 5 minutes.
From ricardocuisine.com


TOFU TIKKA MASALA (VEGAN) - CROWDED KITCHEN
2020-11-09 Transfer tofu to a plate and set aside. MAKE TIKKA MASALA: In the same skillet, heat another 2 tablespoon of oil over medium heat. Add whole cumin seeds and toast for 1-2 minutes, until fragrant. Add onions, garlic and ginger and sauté for …
From crowdedkitchen.com


VEGAN SLOW COOKER TOFU TIKKA MASALA - AMBITIOUS KITCHEN
2018-11-05 Stir to combine. Add in tofu cubes, and give a gentle stir. Cook on high for 3-4 hours or low for 6-7 hours. Before you are ready to serve, stir in the frozen peas and allow to cook uncovered for 5-10 more minutes. Serve with as is with a …
From ambitiouskitchen.com


TOFU TIKKA MASALA (NO ONION NO GARLIC) - VEGAN RICHA
2022-03-17 Add 1/2 a cup of water or. On dairy milk and add in the baked tofu and mix well. Bring to a boil. Simmer for 5-7 minutes, adjust consistency if needed by adding more non dairy milk for saucier. Taste and adjust salt and flavor. Add a touch of sugar to cut through the tang if …
From veganricha.com


TOFU TIKKA MASALA - DIDN'T I JUST FEED YOU
1. On a baking sheet lined with parchment paper, bake the tofu at 375° F for about 15 minutes. The tofu should firm up and just start to brown. Set the tofu aside. 2. Warm the olive oil in a medium-sized pot or Dutch oven. Add the cloves, bay leaf, and cinnamon. Cook for just about a minute, until fragrant. 3. Add the onions and sauté until ...
From didntijustfeedyou.com


TOFU TIKKA MASALA - CHLOE TING RECIPES
Pat dry pressed tofu and cut into 1 inch cubes. Combine curry powder, garam masala, ginger powder, turmeric powder, paprika and salt in a bowl. Transfer yogurt and half the spice mixture into a container with a lid. Mix until combined. Add tofu and gently arrange them so that all the surfaces are covered in the yogurt marinade.
From chloeting.com


EASY GRILLED TOFU TIKKA MASALA RECIPE | RECIPES.NET
2022-03-22 Add the cubed tofu, bell peppers, onions, and cauliflower into the yogurt mixture, then mix well. Marinade the tofu in the yogurt mix for 2 hours. Wet the skewer sticks. Plunge the cubes of tofu, bell peppers, onions, and cauliflower onto the sticks one at a time and set aside. Cook on a grill at about 400 degrees F for about 15 minutes ...
From recipes.net


TOFU TIKKA MASALA – WILDWOOD
Preparation. MIX TOGETHER LEMON JUICE, GINGER, GARLIC, GREEN CHILI, HALF OF THE CILANTRO, CHILI POWDER, SALT, AND TOFU IN A BOWL. COVER AND LEAVE TO MARINATE FOR AN HOUR. HEAT OIL IN A PAN AND COOK ONIONS FOR 3-5 MINUTES ON MEDIUM HEAT UNTIL TRANSLUCENT. ADD TURMERIC POWDER, YOGURT, SOYMILK …
From wildwoodfoods.com


VEGAN TIKKA MASALA - VEGAN ON BOARD
2020-12-18 Step 7 - Add the coconut milk, stir to combine and cook for another few minutes until the sauce starts to thicken. Step 8 - Take off the heat, add in the roasted veg and stir to combine well with the sauce. Step 9 - Finally, stir in the garam …
From veganonboard.com


TOFU‌ ‌TIKKA‌ ‌MASALA:‌ ‌A‌ ‌TOMATO-COCONUT‌ ‌CURRY‌
Lightly grease the bottom of a slow cooker and toss in the tofu pieces. Add the coconut milk, wine vinegar and coconut sugar to the slow cooker. Stir well to combine. Use a spatula or spoon to scrape all of the masala mixture from the skillet. Set the slow cooker to …
From tofubud.com


TOFU TIKKA MASALA {RECIPE} IN 2022 - PINTEREST.CA
Apr 7, 2022 - Who said you can't have Tikka Masala on Meatless Monday? Try our recipe for Tofu Tikka Masala and you may never go back to the original. Tofu Tikka Masala Ingredients1 block extra firm tofu, cubed1 TB high heat, mild flavored oil such as sunflower1 jar Brooklyn Delhi Tikka Masala Simmer Sauce1/2 cup coconut milk (or 1/
From pinterest.ca


GRILLED TOFU TIKKA MASALA WITH OVEN ROASTED POTATOES
Remove tofu from the package and drain off the water. Put it on top of a paper towel and cover with another towel. Add ginger and half a package of Patak’s ® Tikka Masala Sauce for Two. Heat for 5-10 min and set aside. Coat tofu with corn starch. Pan-fry the tofu in another heated skillet for few minutes. Transfer the tofu in the sauce ...
From pataks.ca


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Top Asked Questions

How to make tofu chicken tikka masala?
In a small bowl, whisk together 4 ounces of soy yogurt with the oil, lemon juice, turmeric, garam masala, chili powder, and salt until well blended. Cover the pieces of tofu with the marinade.
What is the best way to make tofu masala?
While the tofu bakes, prepare the masala (sauce): Heat the coconut oil over medium low in a Dutch oven or similar sturdy, deep pot. Once hot, add the cauliflower, onion, ginger, garlic, salt, and black pepper.
How to cook tofu with garam masala?
In a large bowl, stir together the yogurt, ginger, garlic, coriander, garam masala, cumin, salt, and water. Add the tofu pieces and stir gently until they are evenly coated. Let marinate at room temperature for 30 minutes or refrigerate for longer (up to overnight).
How do you make Tikka sauce?
Heat 1 tablespoon of oil in a large skillet or sauté pan. Add tomatoes, cumin, paprika, the 4 ounces of soy yogurt for the tikka sauce, and if you have any extra marinade from the tofu, you also can add that to the sauce mixture. Heat until the sauce is well combined and slightly thickened, about 8 minutes.

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