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Overhead shot of a jar of Zoup Vegan Savory Broth next to a bowl of tofu Tikka Masala with white rice and cilantro, served with naan on a dark wooden board.
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Zoup! Tofu Tikka Masala

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 9 minutes
Servings 6
Author Zoup!

Ingredients

Tofu Marinade

  • 2 ea 14 oz blocks extra firm tofu pressed and cubed (1”x1”)
  • 1/2 cup Greek yogurt or non-dairy yogurt
  • 6 ea garlic clove minced
  • 1 1/2 tbsp ginger fine grated
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp cumin powder
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne
  • 1 ea lemon zest and juice
  • 2 tsp kosher salt
  • 1 tsp black pepper

Tikka Masala Sauce

  • 5 tbsp vegetable oil
  • 1 ea large yellow onion fine dice
  • 1 ea serrano pepper fine dice (optional)
  • 6 ea garlic clove minced
  • 2 tbsp ginger fine grated
  • 2 tbsp coriander powder
  • 1 1/2 tbsp garam masala
  • 1 1/2 tsp chili powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric
  • 1/4 tsp cardamom
  • 1/2 tsp cayenne optional
  • 1 tbsp paprika
  • 1 ea 32 oz Zoup Vegan Savory Broth
  • 1 ea 28 oz canned chopped tomatoes
  • 1 cup heavy cream or cashew milk
  • 1 tbsp sugar
  • 1 ea lemon juice
  • to taste kosher salt
  • to taste black pepper
  • 1/2 cup cilantro leaves

Instructions

  • Rinse tofu, pat dry, wrap in dish towel and place something heavy on top, like a heavy pot or book.
  • Keep pressed for 20-30 minutes to remove excess water, this will result in better adsorption of flavors.
  • Preheat the oven to 400 degrees, and place the top rack close to the top of the oven, and the other rack in the middle of the oven.
  • Combine yogurt (or non-dairy yogurt) with all the tofu marinade ingredients, and mix well.
  • Add tofu and coat well, cover and place in the refrigerator for 8-24 hours.
  • Heat 3 tbsp of oil in a large skillet or medium pot on medium-high heat.
  • Add onions and cook for 7-8 minutes, stir often, until caramelized.
  • Reduce heat to medium-low and add serrano pepper, garlic, ginger, and sauté for about 2 minutes.
  • Add additional 2 tbsp of oil and stir well.
  • Quickly add coriander, garam masala, chili powder, cumin, turmeric, cardamom, cayenne, and paprika. Stir until well combined, about 2-3 minutes, and do not burn spices.
  • Pour 2 cups of Zoup Vegan Savory Broth in a skillet and reduce for 3-4 minutes.
  • Add tomatoes and the other 2 cups of the Zoup Vegan Savory Broth, simmer for about 20-25 minutes, until sauce starts to thicken, stirring occasionally.
  • While the sauce is simmering, place tofu 1 inch apart on a baking sheet with all the marinade, and bake on the middle rack for 20 minutes, flip tofu on the other side half way through cooking.
  • Place the oven on broil and put the tofu on the top rack under the broiler for 2-4 minutes, until a little golden brown, do not burn. Set aside.
  • When the sauce has thickened some, add cream (or cashew milk), simmer for 5 minutes, taste and add sugar if necessary (cashew milk is a little sweet).
  • Add tofu, lemon juice, salt and pepper, and adjust seasoning as needed.
  • Garnish with cilantro leaves.
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