Tofu Tikka Masala

Tofu Tikka Masala

I make tikka masala with chicken and paneer most often, but tofu has become the one I reach for on a weeknight. The marinade does the work, and a spoonful of my Blend through the sauce gives you the creaminess without cream.

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Ingredients

For the tofu

  • 250g firm tofu, diced
  • 3 tbsp Greek yoghurt
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • ½ tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • 1 tsp dried fenugreek leaves, crushed
  • Salt, to taste

Or use 2 tbsp shop-bought tandoori masala in place of the spices.

For the sauce

  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • A pinch of hing (asafoetida)
  • 1 onion, finely chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tomatoes, chopped
  • ½ tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 cup spinach, chopped
  • 1 tbsp Blend, ground (or cashew paste, almond paste, or cream)
  • Salt and pepper, to taste

Method

  1. Whisk the yoghurt with the ginger, garlic, spices, fenugreek and salt. Fold the tofu through gently and leave to marinate for at least 30 minutes, or overnight in the fridge.
  2. Grill the tofu for 15 to 20 minutes, turning once, until it's cooked through and slightly charred at the edges. An air fryer at 200°C for 12 minutes works just as well.
  3. Heat the ghee in a pan over medium heat. Add the cumin seeds and hing, and let them sizzle for a few seconds.
  4. Add the onion and cook until deep golden. Don't rush this. It's where the sweetness in the sauce comes from.
  5. Stir in the ginger and garlic paste, cook for a minute, then add the tomatoes. Cook until they soften and the ghee separates at the edges.
  6. Add the turmeric, coriander and chilli powder, then the spinach. Cook until the spinach wilts.
  7. Stir the Blend through, along with a splash of water to loosen the sauce, and simmer for two or three minutes until it thickens.
  8. Fold in the grilled tofu, season, and serve with roti or rice.

Notes

Blend gives the sauce body and a nuttiness cream doesn't. If you don't have it, soak ten cashews in hot water for twenty minutes and blitz them to a paste.

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