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Tofu Tikka Masala in a serving bowl with a large spoon scooping up some of the dish.
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5 from 7 votes

Tofu Tikka Masala (No Butter, No Cream)

Tofu Tikka Masala is a healthier twist on the beloved classics, Paneer Tikka Masala and Chicken Tikka Masala. This delicious vegetarian meal is made without cream or butter, instead opting for the richness of cashew cream.
Prep Time25 minutes
Cook Time25 minutes
Airfry Time10 minutes
Total Time1 hour
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegetarian
Servings: 4 servings
Author: Nisha Kapur

Equipment

Ingredients

FOR CASHEW PASTE

FOR MARINATING TOFU

FOR TOFU TIKKA MASLA

  • 1 1/2 tbsp oil
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 1/2 tsp Cumin seeds
  • 3 green cardamoms
  • 2 cloves
  • 1 1/4 cup onions. finely chopped
  • 1 inch ginger grated
  • 3-4 cloves garlic grated
  • 1 green chili slit
  • 1 tsp kashmiri red chili powder
  • 1/4 tsp red chili powder
  • 1 tsp corinader powder
  • 1/2 tsp turmeric powder
  • 1 cup tomatoes pureed
  • 2 tbsp tomato paste
  • add tofu tikka
  • add cashew paste
  • add 1/2 cup water mixed with leftover cashew paste in blender
  • 1/2 tbsp dry fenugreek leaves Kasoori methi
  • 1/2 tsp garam masala
  • 2-3 tbsp fresh cilantro chopped
  • 14 ounces extra firm tofu, pressed preferably organic

Instructions

Step 1 - Prepare Cashew Paste

  • TIP: Soak 1/3 cup cashews in boiling water for at least 30 minutes or longer.
  • Rinse the soaked cashews and transfer to a blender with 1/4 cup of water. Add a little more water if needed. Blend the cashews and water.

Step 2 - Marinate & Airfry Tofu

  • 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. Cube the block of tofu into 1-inch cubes.
  • 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. Stir well. Add cubes of tofu to the marinade. Gently coat the tofu with the marinade. Cover and refrigerate for at least 30 minutes or longer.
  • Airfry Tofu - Transfer the marinated tofu to a baking tray lined with parchment paper. Airfry the tofu at 400 degrees for 10 minutes. You'll have leftover marinade - SAVE IT! We will add this to the masala later on. Once your tofu is ready, set aside in a bowl.

Step 3 - Make Tofu Tikka Masala

  • 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. Add onions and salt. Saute for 5-7 minutes until browned. Add 1 tablespoon of water to help deglaze the pot. Saute for a minute. Add slit green chilies and ginger & garlic paste. Saute for a minute.
  • Add the ground spices - Kashmiri chili powder (paprika), red chili powder (cayenne), coriander powder, and turmeric powder. Saute for a minute. Immediately add the pureed tomatoes and tomato paste. Season with salt and stir. 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. Stir well. Reduce to low heat. Cover and cook the masala for 5 minutes until you have a more paste-like consistency.
  • Add the airfried tofu tikka. Gently stir. 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. Finish with garam masala and dry fenugreek leaves (Kasoori methi). Gently stir. Turn off the stove. Garnish with chopped cilantro leaves.

Video

Notes

  • Cashews - Soak the cashews for 30 minutes or longer in boiling water. This will help soften the cashews and it'll create a smooth consistency.
  • Tofu - Use firm tofu and press the tofu to remove the excess water. I highly recommend using a tofu press or wrapping the tofu in a paper towel and placing it between 2 heavy cast iron skillets.
  • Prevent Sticking - If the onion-tomato masala mixture is sticking to your pot at any time, simply add 1 tablespoon of water to deglaze the pot. Do this as needed.
  • Leftover Marinade - Do not throw out the extra marinade. The marinade will be added to the hot masala mixture slowly to avoid curdling.
  • Leftover Cashew Paste - To dislodge the leftover cashew paste in the blender, add ½ cup of water and swirl the water around. Pour this leftover cashew water over the tofu tikka masala gravy.
  • Vegan Tofu Tikka Masala - Use non-dairy plain yogurt instead of regular yogurt.

Nutrition

Calories: 315kcal | Carbohydrates: 23g | Protein: 16g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 471mg | Potassium: 658mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1270IU | Vitamin C: 16mg | Calcium: 135mg | Iron: 4mg