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89% would make again

Tofu Tikka Masala

Tasty Team


for 4 servings


  • 14 oz extra firm tofu (395 g)
  • 1 lemon
  • 1 cup yogurt (245 g)
  • 6 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon salt
  • 2 teaspoons cumin
  • 2 teaspoons garam masala
  • 2 teaspoons paprika


  • 3 tablespoons oil
  • 1 large onion, finely chopped
  • 2 tablespoons ginger, minced
  • 8 cloves garlic, minced
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 2 teaspoons coriander powder
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • 3 ½ cups tomato sauce (800 g), or crushed tomatoes
  • 1 ¼ cups water (300 mL)
  • 1 cup heavy cream (250 mL), or dairy substitute of your choice
  • fresh coriander, chopped, to garnish
  • rice, to serve
  • naan bread, to serve

Nutrition Info

    Calories 526
    Fat 44g
    Carbs 30g
    Fiber 7g
    Sugar 15g
    Protein 19g

Estimated values based on one serving size.


  1. Remove tofu from packaging and drain.
  2. Place tofu on a couple of paper towels and find a heavy object to place on top of tofu, leave it there for 20 minutes.
  3. Slice the tofu into bite-sized pieces.
  4. Combine the marinade ingredients in a bowl then add the tofu.
  5. Mix until evenly coated. Cover and refrigerate for at least 1 hour.
  6. Preheat oven to 425°F (220°C)
  7. Place the marinated tofu pieces on bamboo skewers, then place them over a baking tray lined with parchment paper. Make sure there is space underneath the tofu to help distribute the heat more evenly.
  8. Bake for about 15 minutes, until slightly dark brown on the edges.
  9. Heat oil in a large pot over medium heat, and sauté the onions, ginger, and garlic until tender but not browned.
  10. Add the spices for about 30 seconds to release their aromatics and flavor, stirring constantly.
  11. Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
  12. Pour in the cream and mix in the tofu, cooking for another 1-2 minutes.
  13. Serve with rice and naan bread.
  14. Enjoy!

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