Tofu Tikka Masala

Name: Tofu Tikka Masala
Prep time: 10 min
Cook time: 56 min
Total time: 1 h 6 min
Cuisine: Indian
Ingredients: 1½ lb Tofu; 2 tbsp Vegetable Oil; 1 tbsp Cornstarch; 1½ tsp Salt; 10 oz Basmati Rice; 1 Onion; 3 cloves Garlic; 3¼ tbsp Ginger; 2 tsp Garam Masala; 1 tsp Cumin; 1 tsp Paprika; 14 oz Canned Tomatoes; ¼ cup Heavy Cream; ½ oz Cilantro (optional)

By Eatpace

Crisp roasted tofu is folded into a spiced tomato sauce and served over basmati rice. The rice and sauce cook while the tofu browns.

Total: 66 min; 10 prep · 56 cook
Serves: 4; Scale it below
Calories: 620; kcal per serving
Protein: 29g; per serving

Plan this dinner Jump to recipe

Tofu cubes in tomato tikka masala sauce served over basmati rice with cilantro.

66 min

Method

7 steps Oven 425°F 10 min prep · 56 min cook

Cook

Step 1. Heat the oven to 425°F (220°C). Toss Tofu with half the Vegetable Oil, Cornstarch and a pinch of the Salt. Spread on a parchment-lined sheet pan and roast until browned and crisp at the edges, about 25 minutes, turning halfway.
Step 2. Meanwhile, bring Basmati Rice and most of the Water to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 12 minutes. Take off the heat and rest covered for 10 minutes.
Step 3. Meanwhile, heat the rest of the Vegetable Oil in a large skillet over medium heat. Cook Onion until softened and lightly golden, about 6 minutes.
Step 4. Add Garlic, Ginger, Garam Masala, Cumin and Paprika. Stir until fragrant, about 1 minute.
Step 5. Stir in Canned Tomatoes, the rest of the Water and the rest of the Salt. Simmer over medium-low heat, stirring occasionally, until slightly thickened, about 10 minutes.
Step 6. Stir in Heavy Cream and the roasted tofu. Warm over low heat until the sauce coats the tofu, about 2 minutes.

Finish & serve

Step 7. Fluff the rice and divide among bowls. Spoon the tofu and sauce over it and sprinkle with Cilantro, if using.

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Tips

Good to know

Pat the tofu dry before coating it so the edges crisp in the oven.

Swap it

Use unsweetened coconut milk in place of the heavy cream for a dairy-free sauce.

Leftovers

Cool leftovers promptly, refrigerate for up to 3 days, and reheat until steaming hot.

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