Tofu Tikka Masala
This tofu tikka masala is my vegetarian spin on a classic, blending aromatic Indian spices with a rich gravy that’s simply irresistible!
Servings: 2
Ingredients
Tikka
- 3/4 cup greek yogurt
- 15.5 ounces extra firm tofu
- 2 tsp olive oil
- 1/8 tsp turmeric
- 1/2 tsp cumin powder
- 3/4 tsp Kashmiri
- 1/2 tsp salt
- 1/4 tsp garam masala
- 1/2 tsp coriander powder
- 2 garlic cloves
- 1/4 tsp grated ginger
- 1 tsp lemon juice
Gravy
- 2 tbsp vegan Butter
- 1 c Onions Finely chopped
- 1 tbsp Ginger Crushed/finely chopped
- 1 tbsp Garlic Finely chopped
- 1 c Pureed Canned Tomatoes
- 1 tsp Garam Masala
- 1 tsp Kashmiri Red Chili Powder or to taste
- 1 1/4 tsp Cumin Powder
- 1/4 tsp Turmeric
- 1 tsp Fenugreek Leaves
- Salt To taste
- 1/2 c Cream (Use coconut cream for vegan version . And add 1/4 mixed in and reserve the rest to pour on top for serving)
- 2 tsp Sugar
- 1 c Water
Instructions
Step 1: Prepare the Tikka
- In a large bowl, mix Greek yogurt, olive oil, turmeric, cumin powder, Kashmiri chili powder, salt, garam masala, coriander powder, garlic, ginger, and lemon juice.
- Add the cubed tofu and gently toss to coat. Let it marinate for at least 30 minutes for maximum flavor.
- Preheat your air fryer to 400°F. Arrange the marinated tofu cubes in a single layer and cook for 15-20 minutes, flipping halfway through, until golden and slightly crispy.
Step 2: Make the Gravy
- Heat vegan butter in a large skillet over medium heat. Add chopped onions and sauté until golden brown.
- Stir in ginger and garlic, cooking until fragrant.
- Add garam masala, Kashmiri red chili powder, cumin powder, turmeric, and fenugreek leaves. Cook for 2-3 minutes until fragrant.
- Add in canned tomatoes, water, salt, and sugar, and simmer for 10-15 minutes.
- Blend the gravy using an immersion blender until smooth, then return it to the skillet.
- Stir in 1/4 cup of cream and adjust seasoning with salt if needed.
Step 3: Combine
- Gently fold the air-fried tofu into the gravy, ensuring all pieces are coated.
- Simmer for 5 minutes to allow the flavors to meld.
- Garnish with the remaining cream and serve hot with basmati rice or naan.
Notes
(1) Air fryer times are going to vary depending on the model you use so check every 5 minutes or so when you're first trying this recipe.
(2) You can use the oven instead of an airfryer, or you can pan fry the paneer with a little bit of oil in a skillet. If you are using an oven, I recommend increasing the cook time to 20-25 minutes.
