Grilled Tofu Tikka Masala Curry
Cooking Time
Prep Time
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At Maison Marmite, we have already explored Tandoori Tofu Tikka Masala through two recipes, both rich in flavor but requiring a longer preparation time (at least 1 hour and 45 minutes). Today, we are offering you a quicker version, ready in under 45 minutes, without compromising the depth of spices or the delicious texture of tofu.
The main difference lies in how the tofu is cooked. In a Tandoori Tikka Masala, the tofu is typically marinated in a blend of spices and plant-based yogurt before being roasted in the oven or grilled, which takes time. In this version, we take a more direct approach: the tofu is coated in spices and cornstarch before being seared in a pan, creating a beautifully golden and crispy texture before being incorporated into a thick, flavorful sauce.
Tikka Masala is an iconic dish that blends Indian and British influences. The term “Tikka” traditionally refers to marinated and grilled protein chunks, while “Masala*” refers to the spice mix used to season the sauce, typically made with tomatoes and cream. This recipe keeps these essential elements while adapting the cooking method for a quicker and more accessible execution.
This version combines convenience and bold flavors, featuring a creamy curry enhanced by a balanced blend of spices and a touch of coconut milk. Served with basmati rice and flatbreads, it’s the perfect alternative for those who want to enjoy a homemade Tikka Masala without spending hours in the kitchen!
Grilled Tofu Tikka Masala Curry
Ingredients
For the grilled Tofu:
- 400 g firm tofu
- 1 tablespoon crushed black pepper
- 1 teaspoon sweet paprika
- 2 or 3 tablespoon cornstarch
- 2 tablespoons vegetable oil (sunflower, sesame, or coconut)
For the Masala Curry Sauce:
- 2 tablespoons vegetable oil
- 1 finely chopped onion
- 2 garlic cloves (minced)
- 1 piece of fresh ginger grated (about 2 cm)
- 1 tablespoon red curry paste or other spicy paste (optional)
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can 400 g of crushed tomatoes
- 1 tablespoon tomato paste
- 200 ml coconut milk or plant-based cream
- 1 tablespoon lemon juice or apple cider vinegar
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the tofu: press the tofu to remove excess water. Cut it into cubes or thick slices.
- Start preparing the sauce: in a large pan or pot, heat 2 tablespoons of oil. Sauté the onion until translucent. Add the garlic, ginger, and curry paste (if using). Cook for 1 to 2 minutes.
- Add the spices: stir in the garam masala, cumin, and ground coriander. Mix well and cook briefly to release the flavors.
- Incorporate the tomatoes: add the crushed tomatoes and tomato paste. Stir well and let simmer over low heat for about 10 to 15 minutes.
- Grill the tofu while the sauce reduces: while the sauce thickens, toss the tofu with black pepper, paprika, and cornstarch. Heat 2 tablespoons of oil in a separate pan over medium-high heat. Grill the tofu until golden and crispy. Set aside.
- Add coconut milk and the tofu: once the sauce has reduced, pour in the coconut milk or plant-based cream and mix well. Cook for another 5 minutes. Then, add the grilled tofu and gently mix to coat it with the sauce.
- Final seasoning: add the lemon juice or apple cider vinegar. Adjust seasoning with salt and pepper. Garnish with fresh cilantro.
- Serving Suggestions: Basmati rice or pilaf rice, Steamed or sautéed vegetables (broccoli, carrots, snow peas), Vegan naan or flatbreads
A recipe proposed by Maison Marmite
