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?
- 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!
Tofu Tikka Masala (Vegan, Gluten Free, Keto, Low Carb)
Ingredients
- 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!