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Tofu tikka masala

Tofu tikka masala


This is one of those cozy comforting bowls of food you look forward to at the end of a long day, ready to curl up in front of the tv with. Make it ahead, make a double batch and then just let it marinate and build up on those flavors until you’re ready to dive in. I served it with rice but it would be perfect with some naan or paratha too.



500gms tofu

1 can chickpeas – drained and rinsed

400gms tinned tomato purée

1 can of coconut milk

1/2 cup dry cashewnuts

2 tablespoons grated ginger

2 tablespoons minced garlic

1 1/2 teaspoons garam masala

1/2 teaspoon turmeric

handful of chopped coriander

2 to 3 green chilies (optional)



Cut your tofu into cubes and then arrange on a lined baking tray and bake for 15 minutes at 200c – or until slightly browned

in the mean time, combine all the rest of your ingredients (except the oil) in your food processor and blend until smooth. Heat some oil in a saucepan and then pour your sauce in. Bring to simmer. Once bubbling, turn down the heat and then add your tofu cubes in. Allow to cook for another 5 to 7 minutes. Check the taste and adjust seasoning. Garnish with chopped coriander and serve hot with rice or naan




About the author

Meera Vadgama

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