Tofu Tikka Masala Recipe

Press the tofu

Wrap the 450 g block of firm tofu in a clean kitchen towel or paper towels and place a heavy pan or a few cans on top. Press for 15–20 minutes to remove excess water. If short on time, press 10 minutes and pat dry thoroughly.

Cube the tofu

After pressing, cut the tofu into 2–3 cm (3/4–1 in) cubes. Place the cubes in a shallow bowl or container.

Prepare the marinade

In a bowl combine 120 ml yogurt, 2 tbs grated ginger, 4 crushed garlic cloves (minced), 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric, 1 tsp chili powder, 1 tbs lemon juice and 0.75 tsp salt. Whisk until smooth.

Marinate the tofu

Toss the tofu cubes gently with the marinade until evenly coated. Cover and refrigerate for at least 20–30 minutes (up to 2 hours). If you want deeper flavor, marinate for longer.

Coat and pan-fry the tofu

Just before frying, sprinkle 1 tbs cornstarch over the marinated tofu and gently toss to coat (this gives a light crust). Heat 2 tbs vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer (work in batches if needed) and fry until golden-brown on at least two sides, about 3–4 minutes per side. Transfer to a plate lined with paper towels to drain.

Toast cashews and plump raisins

In a dry skillet over medium heat, toast 0.5 cup cashews, stirring, until fragrant and lightly browned, about 3–4 minutes. Remove to a bowl. In the same skillet add 0.25 cup golden raisins and warm for 1 minute; they will plump slightly. Set both aside. (Alternatively, soak raisins in 1–2 tbs warm water for 5 minutes.)

Sauté onions

Heat 1 tbs vegetable oil or ghee in a large wide skillet or pan over medium heat. Add 1 large finely chopped onion and a pinch of salt; cook, stirring occasionally, until softened and golden, about 8–10 minutes. Lower heat if the onions begin to brown too quickly.

Add aromatics and spices

Add 2 minced garlic cloves and 1 tbs minced ginger to the onions and sauté 30–60 seconds until fragrant. Stir in 1 tsp garam masala (if you have left), 0.5 tsp ground cumin (optional), then pour in 400 ml tomato puree. Cook, stirring, for 3–4 minutes to remove the raw tomato smell.

Simmer the sauce

Add 100 ml water or vegetable stock, 1 tsp sugar and 1 tsp salt. Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens and deepens in color. Taste and adjust salt or sugar as needed.

Finish with cream and nuts

Lower heat to medium-low. Stir in 120 ml heavy cream (or coconut cream) and 1 tbs butter (optional) until incorporated. Add the toasted cashews and plumped raisins, and 1 tsp kasuri methi (crush between your palms before adding). Simmer gently for 3–4 minutes so flavors meld.

Combine tofu with sauce

Gently add the pan-fried tofu cubes to the sauce, folding carefully to coat so the tofu doesn't break. Simmer for 5–7 minutes so tofu absorbs flavors and the sauce clings to the pieces. If the sauce is too thick, add up to 2 tbs water to loosen.

Finish and serve

Turn off the heat and stir in 2 tbs chopped fresh cilantro. Transfer to a serving dish and garnish with a few whole toasted cashews and a sprinkle of kasuri methi if desired. Serve hot with rice, naan, or flatbread and lemon wedges on the side.