Tofu Tikka Masala (No Butter, No Cream)

Tofu Tikka Masala is a healthier spin on the world-famous dishes Paneer Tikka Masala and Chicken Tikka Masala. For starters, tofu is a great source of protein for vegetarians with less fat than paneer. This tofu curry is prepared without any butter and cream, instead, it’s been thickened with homemade cashew cream.

If you love tikka masala recipes, you must try my Indian-Italian Tikka Masala Pasta which has rave reviews. And for all you fish lovers, you must try my dairy-free Salmon Tikka Masala which is incredibly delicious with Jeera Rice.

For a fun Indo-Mex twist, try these Paneer Tikka Quesadillas which are amazing with a side of taco sauce. When summer hits, you gotta grill up some paneer, try this flavorful Hariyali Paneer Tikka.

What is Tofu Tikka Masala?

Tofu Tikka Masala is a vegan version of the Indian classic dishes, Paneer Tikka Masala and Chicken Tikka Masala. Instead of chicken and paneer, tofu is being used as the main source of protein. Don’t be surprised as some refer to this dish as vegan butter chicken.

The tofu is first marinated and grilled before being added to a creamy tomato-based sauce. For this recipe, I did not blend the gravy as a tikka masala sauce is supposed to be slightly chunky.

1. Tofu Tikka – To prepare the tofu tikka, whisk up a tandoori marinade consisting of yogurt, ginger, garlic, and spices. The tofu is marinated for at least 30 minutes or longer, and then grilled, sauteed, baked, or in my case, air-fried.
2. Cook Masala – The masala portion is standard in most Indian dishes which consists of ginger, garlic, green chilies, onions, tomatoes, and ground spices cooked into a paste-like consistency.
3. Combine the Two – The tofu tikka is later added to the masala gravy which is thickened up with cashew cream. This dish is flavorsome and delicious without butter and cream.

Give it a try! You won’t regret it.

Recipe Testing

Grilling Tofu Four Ways

1. Grill Castiron Pan – I grilled tofu on a cast iron grill pan, and as you guessed, there was most definitely sticking. Grilling tofu on a cast iron grill pan can be tricky.
2. Nonstick Pan – I proceeded to saute the tofu in a nonstick pan and although I enjoyed the results, I used a tablespoon of oil and there was no smoky flavor.
3. Bake in Oven – I baked the tofu in the oven at 400 degrees for 20-30 minutes. While the results were good, preheating the oven and waiting 20-30 minutes felt like forever.
4. Air-Frying – Using my Cuisinart Toaster & Airfryer in One, I air-fried the tofu for 10 minutes at 400 degrees and ended up with the best results with some grill marks. Air-frying was the best option with no mess, no stickiness, no additional oil used, and a time-saver.

Ingredients

• Firm Tofu – I recommend using firm tofu (or extra firm tofu) for this recipe, preferably organic. Additionally, press the tofu to remove excess moisture. You may use a tofu press which should be done 4 hours before cooking, or wrapping the tofu between a paper towel and placing it between 2 heavy skillets. The latter process takes about 1-2 hours.
• Yogurt – For the marination, use whole-milk (or reduced-fat) yogurt for this recipe, not dahi or Greek yogurt.
• Kashmiri Red Chili Powder – You will need lots of Kashmiri red chili powder (Deggi Mirch) which adds color without heat to the recipe.
• Cashew Paste – Soak the cashews in boiling water, then rinse well and blend with a little water. Your cashew paste is ready.
• Ginger Garlic Paste – Use a microblade plane to grate the ginger and garlic. You will need ginger garlic paste for both the marinade and when making the masala.
• Tomato Puree – You’ll need a couple of fresh tomatoes to make a tomato puree.
• Tomato Paste – You will also need 2 tablespoons of tomato paste which adds color, a concentrated tomato flavor, and sweetness to this dish.

*See the recipe card below for full information on ingredients and quantities.*

Substitutions

• Tofu – You may substitute soya nuggets, paneer, or chicken instead. Note the air-fry times may vary.
• Cashews – If you don’t want to use nuts, feel free to replace the cashew cream with heavy cream. You’ll need roughly 1/4 cup of heavy cream. Additionally, for a vegan option, you may use coconut milk.
• Vegan – For a vegan option, replace 1/2 cup of whole-milk yogurt with your favorite non-dairy yogurt that isn’t too overpowering in taste.

How To Make Tofu Tikka Masala?

Step 1 – Prepare Cashew Paste

TIP: Soak 1/3 cup cashews in boiling water for at least 30 minutes or longer.

1. Rinse the soaked cashews and transfer to a blender with 1/4 cup of water. Add a little more water if needed. (Image 1)

2. & 3. Blend the cashews and water. I used the Beast Blender which I love. (Images 2 & 3)

4. Your cashew paste is ready. (Image 4)

Step 2 – Marinate Tofu

1. Press & Cube Tofu – Press the tofu for 4 hours or longer using a tofu press or you can wrap the tofu in a paper towel and place it in between two heavy skillets. (Image 1)

2. Cube the block of tofu into 1-inch cubes. (Image 2)

3. Marinate Tofu – In a wide dish, prepare the tofu marinade with yogurt, salt, oil, lemon juice, Kashmiri chili powder, dry fenugreek leaves, gram flour (besan), and ginger & garlic paste. (Image 3)

4. Stir well. Your marinade is ready. (Image 4)

5. Add cubes of tofu to the marinade. (Image 5)

6. Gently coat the tofu with the marinade. Cover and refrigerate for at least 30 minutes or longer. (Image 6)

7. Airfry Tofu – Transfer the marinated tofu to a baking tray lined with parchment paper. Airfry the tofu at 400 degrees for 10 minutes. (Image 7)

TIP: I use the Cuisinart Toaster & Airfryer in One. If you have a very powerful air fryer, you may air-fry the tofu at 375 degrees instead of 400 degrees.

8. You’ll have leftover marinade – SAVE IT! We will add this to the masala later on. (Image 8)

9. Airfried tofu is ready. (Image 9)

10. Transfer the tofu to a plate. (Image 10)

Step 3 – Make Tofu Tikka Masala

1. Heat an enameled Dutch castiron on medium heat, once hot, add oil. Then add bay leaf, cumin seeds, green cardamom, cinnamon stick, and cloves. Saute for 30 seconds. (Image 1)

2. Add onions and salt. Saute for 5-7 minutes until browned. (Image 2)

3. This is what you should have. (Image 3)

4. Add 1 tablespoon of water to help deglaze the pot. Saute for a minute. (Image 4)

5. Add slit green chilies and ginger & garlic paste. Saute for a minute. (Image 5)

TIP: Use a microblade grater to grate the items for the ginger and garlic paste. This helps create a smooth paste.

6. Add the ground spices – Kashmiri chili powder (paprika), red chili powder (cayenne), coriander powder, and turmeric powder. Saute for a minute. (Image 6)

7. This is what you should have. (Image 7)

8. Immediately add the pureed tomatoes and tomato paste. Season with salt and stir. (Image 8)

9. Add the leftover marinade – we don’t want to waste that. The marinade contains yogurt, so slowly temper it into the tomato gravy to avoid curdling. (Image 9)

10. Stir well. (Image 10)

11. Reduce to low heat. Cover and cook the masala for 5 minutes until you have a more paste-like consistency. (Image 11)

12. This is what you should have. (Image 12)

13. Add the airfried tofu tikka. Gently stir. (Image 13)

14. Add the cashew paste. Also, add half a cup of water to your blender to dislodge all the cashew paste. Now add this cashew water to the gravy as well. Gently stir. (Image 14)

15. Finish with garam masala and dry fenugreek leaves (Kasoori methi). Gently stir. Turn off the stove. (Image 15)

16. Garnish with chopped cilantro leaves. (Image 16)

Serving Suggestions

→ Tofu Tikka Masala goes best with Jeera Rice, naan, or roti. For a healthier option, you can also serve this dish with brown rice or quinoa.

→ Kathi Rolls – Similar to my Paneer Kathi Roll, add tofu tikka masala to roti or paratha along with bell peppers, green chutney, tamarind chutney, and chat masala.

→ Wraps – Grab a whole-wheat tortilla wrap and add lettuce, tofu tikka masala, your favorite veggies, and chutneys.