Tofu Tikka Salad Bowl Recipe
Tofu Tikka Masala with Spring Mix, Cucumbers; Tomato, Carrots and Purple Cabbage served with choice of dressing. *always vegan & gluten-free
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Ingredients
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Tofu Tikka Masala
Salad Bowl Components
Optional Add-ins & Dressings (choice)
Method
Tofu Tikka Masala
Press and cube tofu
Drain the extra-firm tofu and press it for 15–30 minutes between clean kitchen towels or paper towels with a weight on top. After pressing, cut tofu into 1-inch cubes.
Marinate tofu
In a bowl combine vegan yogurt, tomato paste, minced garlic, grated ginger, ground coriander, ground cumin, smoked paprika, turmeric, garam masala, chili powder (if using), lemon juice, 1 tablespoon oil, and 1/2 teaspoon salt. Toss the tofu cubes gently to coat. Marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator for more flavor.
Sear tofu
Heat the remaining 1 tablespoon oil in a nonstick or cast-iron skillet over medium-high heat. Add marinated tofu cubes (shake off excess marinade) and sear 2–3 minutes per side until golden brown, working in batches if needed. Remove browned tofu to a plate and set aside.
Build the sauce
In the same skillet over medium heat add the tomato paste-scraps (if any) and the crushed tomatoes. Stir in the vegetable broth or water to loosen. Taste and add remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper if not already used. Simmer gently 5–7 minutes, then stir in the reserved marinade yogurt mixture (if very cold, temper by adding a few spoonfuls of warm sauce first) and simmer 3–4 more minutes until sauce is fragrant and slightly thickened. Adjust seasoning with more salt, pepper, or lemon juice if desired.
Salad Bowl Components
Prepare vegetables
While tofu marinates or simmers, rinse and dry the spring mix. Slice the cucumber into thin half-moons, halve the cherry tomatoes, julienne or shred the carrot, and thinly slice the purple cabbage. Combine each prepared vegetable separately or toss lightly with a pinch of salt if desired.
Assemble bowls
Divide 4 cups spring mix among two bowls (serves 2). Arrange cucumber, tomatoes, carrots, purple cabbage, and thinly sliced red onion in sections on top of the greens. Spoon 1/2 of the tofu tikka masala over each bowl (about 7 oz tofu plus sauce per serving). Garnish with fresh cilantro leaves and optional toasted seeds or nuts.
Dress and serve
Serve with choice of dressing on the side (lemon-tahini or cilantro-mint chutney). Drizzle about 2 tablespoons dressing per bowl or let diners add to taste. If desired, finish with a light drizzle (1 tsp) of olive oil and a squeeze of lemon. Serve warm tofu over cool salad for contrast.
Optional Add-ins & Dressings
If using lemon-tahini dressing: whisk together 3 tablespoons tahini, 1 tablespoon lemon juice, 1–2 tablespoons water to thin, 1/4 teaspoon salt, and a pinch of garlic powder. For cilantro-mint chutney style dressing: blend 1/2 cup cilantro, 1/4 cup mint, 1 small green chili (optional), 1 tablespoon lemon juice, 2 tablespoons water, and 1/4 teaspoon salt until smooth; thin with more water as needed.