A Vegetarian Rendition of the Classic Tikka Masala with Tofu

Many people are intimidated by or turned off from cooking tofu because of the consistency, its lack of flavor in raw form, and crumble-y composition. But tofu is actually a lot easier to work with than you’d think! It can be fried, baked, scrambled, and it’s really easy to chill and eat the next day. Enjoy this tofu take on a classic Indian dish for dinner tonight! Your taste buds will savor every moment of the meal.

Tofu Tikka Masala

Ingredients for 2 servings

-200 g tofu
-1/2 yellow onion
-6 g fresh coriander / cilantro
-10 g ginger
-2 cloves garlic
-200 g diced tomatoes (can)
-100 ml coconut milk
-120 g basmati rice
-2 tsp turmeric
-6 g garam masala
-1 tsp chili flakes
-2 tbsp cornstarch
-2 tbsp vegetable oil


  • Peel and finely dice onion, garlic and ginger.
  • Place tofu between several layers of paper towel and press out the liquid. Then, dice.
  • For the spice mixture: mix garam masala, turmeric and chili flakes.
  • Add cornstarch and half of the spice mix to the tofu and use hands to cover evenly.
  • Cook rice according to package instructions.
  • Heat oil in a pan and fry tofu from all sides until golden brown. Remove from the pan and set aside.
  • Add onions, garlic and ginger to the pan and fry for 3-4 min. Add the rest of the spice mixture and fry for another 30 sec.
  • Add diced tomatoes to the pan and let simmer for about 5 min.
  • Puree the sauce and add coconut milk. If necessary, season with salt and pepper.
  • Add tofu to the pan and simmer for another 2-3 min.
  • Wash coriander / cilantro, shake dry and chop.
  • Sprinkle tikka masala with cilantro and serve with rice.

    Nutrition facts per serving:
    Time: 30
    Calories: 499
    Protein: 14
    Fat: 21
    Carbohydrate: 65

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