Tofu Tikka Masala (Vegan, Gluten Free, Keto, Low Carb, Low Sodium)

This irresistible Tofu Tikka Masala is easy to make at home. Skip the delivery and make this delicious Indian spiced dish tonight.

I guess we won’t be ordering Indian take out anymore.. because this tikka masala was fantastic!!  This recipe was seriously restaurant-quality with the added bonus that you actually know every thing that is going into it.

I always associate Indian food with being heavier than I normally eat (probably because I always get samosas) but this dish is full of flavor and also health friendly.  Will probably add chickpeas & potatoes next time I make it too!

Tofu Tikka Masala (Vegan, Gluten Free, Keto, Low Carb)

Prep Time : 5 minutes
Cook Time: 30 minutes

Whats In This Tofu Tikka Masala?

• 1 17 oz pack of tofu, pressed and cubed
• 1 tablespoon sunflower oil
• 1 medium onion, diced
• 6 cloves garlic, finely minced
• 1 package mushrooms, diced
• 1/2 bell pepper, diced
• 1 cup coconut milk
• 1/2 cup plain unsweetened non-dairy Greek yogurt
• 1/2 bell pepper, diced
• 1 14-ounce can diced tomatoes
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 2 teaspoons garam masala
• 1 cup fresh baby spinach
• 1 cup fresh cilantro, chopped
• Cayenne pepper to taste
• Black pepper to taste

How Do I Make Tofu Tikka Masala?

1. In a large pot, heat sunflower oil and sauté the onion, garlic, and mushroom for 8 minutes on low heat.
2. Add the turmeric, cumin, and garam masala to the veggies and saute for a few more minutes.
3. In a blender add the coconut milk, canned tomatoes, bell pepper, yogurt, and combine until smooth.
4. Add the sauce from the blender to the pot along with the tofu.  Simmer for 15 minutes.
5. 5 minutes before serving add the spinach and cilantro to the pot and cover.
6. Add Black pepper and cayenne pepper if desired, and serve over basmati rice!

Tofu Tikka Masala (Vegan, Gluten Free, Keto, Low Carb)

Homestead Herbivore

This irresistible Tofu Tikka Masala is easy to make at home. Skip the delivery and make this delicious Indian spiced dish tonight.

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Print Recipe

Prep Time 5 mins

Cook Time 30 mins

Servings 4

Ingredients

  

1x2x3x

• 1 17 oz pack of tofu pressed and cubed
• 1 tablespoon sunflower oil
• 1 medium onion diced
• 6 cloves garlic finely minced
• 1 package mushrooms diced
• 1/2 bell pepper diced
• 1 cup coconut milk
• 1/2 cup plain unsweetened non-dairy Greek yogurt
• 1/2 bell pepper diced
• 1 14- ounce can diced tomatoes
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 2 teaspoons garam masala
• 1 cup fresh baby spinach
• 1 cup fresh cilantro chopped
• Cayenne pepper to taste
• Black pepper to taste

Instructions

 

• In a large pot, heat sunflower oil and sauté the onion, garlic, and mushroom for 8 minutes on low heat.
• Add the turmeric, cumin, and garam masala to the veggies and saute for a few more minutes.
• In a blender add the coconut milk, canned tomatoes, bell pepper, yogurt, and combine until smooth.
• Add the sauce from the blender to the pot along with the tofu.  Simmer for 15 minutes.
• 5 minutes before serving add the spinach and cilantro to the pot and cover.
• Add Black pepper and cayenne pepper if desired, and serve over basmati rice!

Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!