Tofu Tikka Masala
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 30 min
- Cost
- $13.50
- Nutrition
- 600 cal · 26g protein
- meatless
- budget
- high-protein
- kid-favorite
🍳 1 pan · Picky-eater safe bet: plain rice
Tofu Tikka Masala is a Asian weeknight dinner that serves 4 and is on the table in about 45 minutes, for around $14 in groceries. You'll need 1 pan, and the 14 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1/4 tsp cayenne pepper
- 2 packages extra-firm tofu
- 1 can no-salt-added crushed tomatoes
- 1 can full-fat coconut milk
- 1 count yellow onion
- 4 cloves garlic
- 1 count fresh ginger
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1½ cups basmati rice
- 1 bunch cilantro
- 3 tbsp vegetable oil
- 1 tsp sugar
- 1/2 tsp salt
Steps
- Cook the rice. Press the tofu, cut into cubes, and toss with 1 tsp garam masala, the turmeric and salt.
- Brown the tofu in 2 tbsp oil in a large skillet over medium-high heat, 8 minutes; set aside.
- Add the remaining oil and diced onion and cook 5 minutes. Add the grated garlic, ginger and remaining garam masala for 1 minute.
- Stir in the crushed tomatoes and simmer 8 minutes, then add the coconut milk and tofu and simmer 5 minutes more.
- Season with salt and 1 tsp sugar, and serve over rice with cilantro. This is mild; add cayenne (optional) for grown-ups at the table.
- Picky eaters can have plain rice and the browned tofu cubes without the sauce.
- Make ahead: press and cube the tofu and dice the onion up to a day ahead; leftover curry keeps 3 days in the fridge.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 26 g
- Carbohydrates
- 54 g
- Fiber
- 4 g
- Sugar
- 4 g
- Fat
- 31 g
- Saturated fat
- 17 g
- Sodium
- 600 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop