Tofu Tikka Masala

This easy vegan recipe for Tofu Tikka Masala is made without garlic and onions. A plant-based spin made with tofu, that is vegan, gluten-free, and nut-free!

Key Ingredients

Extra firm tofu

Mustard oil

Ground cumin

Indian sulfur salt

Non dairy yogurt

Tomato puree

In a bowl, mix all the marinated ingredients until well combined. Then add your pressed and cubed tofu and toss well to coat.

Distribute this tofu over a parchment-lined baking sheet. Keep the cubes at least half an inch away from each other. Bake at 400 degrees F (205 c) for 20-25 minutes.

Add oil to a large skillet over medium heat. Once hot, add in the cumin seeds and cook until they’re fragrant. Then add in the bay leaves and chili and continue to cook for a minute.

Then add in the rest of the spices and mix well for a few seconds.

Then add in the zucchini and cook until the zucchini starts to get translucent. Add in your tomatoes and a pinch of salt and cook. Add in a few splashes of water if needed. Cook until the tomatoes are tender.

Then add in your tomato puree, yogurt, lemon juice, salt and mix well and bring to a boil. You can, at this point, add in thinly sliced half of a green bell pepper as well.

Add 1/2 a cup of water and add in the baked tofu and mix well.

Simmer for 5-7 minutes then garnish with pepper flakes, cilantro and serve with rice or Rotis or naan.

Tofu Tikka Masala

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