FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Get the printable PDF for this recipe.
tofu tikka masala recipe
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A vibrant, plant-based tofu tikka masala featuring a creamy base and a dramatic crimson swirl made from cashews and beetroot for a visually stunning and healthy weeknight dinner.
Ingredients
Scale
- Tofu and Marinade:
- 400 g extra-firm tofu, pressed and cubed
- 2 tbsp plant-based yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp fresh lemon juice
- 1 tsp ground turmeric
- 1 tsp Kashmiri chili powder
- 1 tsp garam masala
- 1/2 tsp fine sea salt
- Tikka Masala Base Sauce:
- 3 tbsp vegetable oil, divided
- 1 large onion, finely chopped
- 1 tsp grated fresh ginger
- 1 tsp grated fresh garlic
- 1 small green chili, minced (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp additional ground turmeric
- 1 tsp additional Kashmiri chili powder
- 1 tsp additional garam masala
- 400 g can crushed tomatoes
- 200 ml full-fat coconut cream
- 1 tbsp dried fenugreek leaves (kasoori methi)
- 1 tsp sugar
- 1/2 tsp fine sea salt
- Crimson Cashew Swirl:
- 200 g fresh beetroot, peeled and chopped
- 50 g raw cashews, soaked and drained
- 60 ml water
- pinch fine sea salt
- pinch garam masala
- For Serving:
- fresh cilantro, chopped
Instructions
- Prepare Tofu Marinade: Press and cube the tofu. In a bowl, combine the cubes with yogurt, ginger-garlic paste, lemon juice, and all marinade spices/salt. Gently toss to coat. Marinate for at least 30 minutes.
- Sear Tofu Pieces: Heat 1 tablespoon of oil in a non-stick pan over medium-high heat. Add the marinated tofu cubes in a single layer and sear for 3-4 minutes per side until golden brown and crisp. Remove the cooked tofu and set aside.
- Build Tikka Masala Base: In the same pan, heat the remaining oil over medium heat. Sauté the chopped onion until softened (8-10 minutes). Add the grated ginger, garlic, and optional chili, cooking for 1 minute. Stir in the base spices (cumin, coriander, turmeric, chili powder, garam masala) and sauté for 30 seconds until fragrant.
- Simmer and Blend Sauce: Pour in the crushed tomatoes, coconut cream, fenugreek leaves, sugar, and salt. Bring to a simmer, cover, and cook for 15 minutes to allow flavors to meld. Carefully transfer the sauce to a blender and process until completely smooth. Return the sauce to the pan.
- Prepare Crimson Swirl: While the sauce simmers, boil the chopped beetroot for 15-20 minutes until tender; drain thoroughly. In a blender, combine the cooked beetroot, soaked cashews, water, and seasoning (salt/garam masala). Blend until exceptionally smooth and creamy, adding extra water as needed to reach a thick, pourable consistency.
- Combine and Swirl: Add the seared tofu cubes to the smooth tikka masala base sauce and simmer for 5 minutes over low heat. Spoon dollops of the crimson swirl mixture over the sauce. Gently use a skewer or spoon to create marbling and ribbons without fully blending the colors.
- Serve and Garnish: Ladle the swirled curry into bowls, ensuring the dramatic ribbons are visible. Drizzle with remaining swirl mixture and garnish generously with chopped cilantro.
Notes
To achieve the vibrant crimson swirl effect, add the cashew mixture to the hot base sauce just before serving. Stir minimally to maintain distinct ribbons rather than blending the colors into a uniform pink.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Searing, Simmering, Blending
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 0 mg