Tofu Tikka Masala

I served the Oats Roti with a ‘Tofu Tikka Masala’. It is a really delicious dish where the tofu is first, pressed, marinated, baked and then used in a delicious curry. You may choose to serve the tofu tikkas as is, as an appetizer or in a salad.

If you are skeptical of trying tofu, or are not fond of it, try pressing the tofu first. It tastes amazingly like paneer and is chewy and tasty. I was not a big fan of tofu too…but, I am very impressed with this recipe.

1 block of tofu

For marination:
1 tsp oil
1/2 tsp paprika
1/2 tsp kashmiri chilli powder
1/2 tsp coriander powder
1/2 tsp ginger garlic paste
1/2 tsp turmeric
1/2 tsp salt
1 tsp yogurt

For gravy:
1 tbsp oil
2 bay leaves
1/2 tsp cumin
1/2 onion cubed
1 large green bell pepper cubed
1 serrano chile pepper
3 tomatoes
1/2 tsp kashmiri chilli powder
1/2 tsp garam masala
1 tbsp coriander powder
pinch sugar
1 tsp cornstarch(optional)
salt to taste

First off you need to press the block of tofu. Place the block of tofu in between layers of paper towel. Place a kitchen towel over a plate and place the tofu block along with the paper towels on this plate. Top this with another plate. Place a heavy weight over it. ( I used my poori press. I have also used the crockpot of my slow cooker. ) Leave it room temperature for a couple of hours. If leaving overnight, place this assembly in the refrigerator.

When pressed, cut the tofu into cubes. Mix all the ingredients listed under marinade to make a smooth paste. Apply on all sides of the tofu. Refrigerate for 1/2 hour or more.

Preheat oven to 450 degrees. Line a baking sheet with foil. Spray with non stick spray. Place the marinated tofu on the tray and bake for 15 minutes or until the outside becomes crispy. Let cool and cut into smaller pieces if required.

For the gravy, heat the oil and splutter the cumin seeds. Add the bay leaves and let it infuse the oil. Add the cubed onion and pepper and saute until cooked but still crisp. You may apply the same marinade as the tofu over the cubed onion and pepper and bake it along with the tofu, instead of sauteing them here. Meanwhile make a puree of the tomatoes and the serrano chile pepper. Add this puree to the sauteed peppers and onions. Add the coriander, chile powder, turmeric powder, garam masala and salt to taste. Let the mixture come up to a boil. Check for seasoning and add the pinch of sugar. Dissolve the cornstarch in a tbsp of water and add it to the curry to thicken it. If this is would make it too chinesey for you, you may omit this step. The gravy may be a little watery then. Serve hot sprinkled with cilantro.

Verdict: Hot, sweet and healthy too. The cornstarch tied it together and also gave it a shiny look. You can’t guess that this is tofu unless someone tells you. It is so good. Although there a few steps involved…it is so worth it.

I actually had step by step pictures for this dish, but ended up accidentally deleting them when transferring my son’s Halloween pictures. I will update this post later with more pictures when I make this dish again, which I am sure I will. ūüôā

Sending this to the ‘Tasty Tofu Treats’ Event and to
My Legume Love Affair #29, event by Susan of the Well Seasoned Cook

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