Tofu Tikka Masala — a plant-based Indian recipe by BOSH!
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Tofu Tikka Masala

This is one of those recipes we come back to again and again, especially when we want something that feels proper indulgent but is completely plant-based. The tofu gets marinated and roasted until it's golden and a little bit charred at the edges, then it gets dunked into this rich, smoky, creamy tikka masala sauce. It's got all those warming spices you love from a classic tikka, and the tofu soaks up every bit of it. Honestly, once you've tried tikka masala this way, you'll wonder why you ever made it any other way. Make it tonight, you won't regret it.

Cook: 105 min
Serves 4

Before You Start

  • Preheat oven to 190°C fan setting
  • Roasting tray lined with non-stick baking paper
  • Powerful blender
  • Large bowl
  • Large pan
  • Tofu marinated for at least 1 hour

Ingredients

  • 2 block of firm tofu
  • 1 tsp ground turmeric
  • 2 tsp ground paprika
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 300g plant-based yoghurt
  • 2 tbsp mango chutney
  • pinch of chilli
  • pinch of salt
  • 50g cashews
  • 100ml plant-based cream
  • 3 tbsp plant-based butter
  • 1 onion
  • 3 garlic cloves
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • 1 tsp mustard seeds
  • 1 tsp ground cinnamon
  • 1 tsp turmeric
  • 1 x 400g can Polpa chopped tomatoes
  • 1 tbsp rose harissa paste
  • Juice of 1 lime
  • 1 tbsp soft brown sugar
  • Salt and pepper
  • cooked rice
  • handful of fresh coriander
  • plant-based yoghurt
  • pinch of chilli flakes

Method

1

Make the marinade

  • In a large bowl, mix together the turmeric, paprika, ginger paste, garlic paste, yoghurt, chutney, a pinch of chilli and a pinch of salt until it comes together.
  • Cut the tofu into bite-sized chunks and mix through the sauce.
  • Leave to marinate for at least 1 hour.
2

Once the tofu has marinated, roast the tofu

  • Preheat the oven to 190ºC, fan setting.
  • Line the roasting tray with non-stick baking paper.
  • Add the marinated tofu to the tray and put it in the oven for 30 minutes until lightly crisp and starting to colour.
3

Meanwhile, start the base the base

  • Place the cashews and cream into a powerful blender and blend until smooth and creamy.
  • Peel and dice the onion and garlic.
  • Place a large pan over a medium heat and add the butter.
  • Once melted, add the chopped onions, garlic and a pinch of salt.
  • Mix well and cook for 5 minutes, or until soft.
  • Once soft, add the cumin seeds, paprika, mustard seeds and cinnamon, mix well and cook for 2-3 minutes until the seeds begin to pop.
  • At this point, mix through the chopped tomatoes, cashew blended sauce, harissa, lime juice and brown sugar.
  • Stir everything together leave to simmer on low until the tofu is cooked.
4

Add the tofu to the sauce

  • Once the tofu is done, spoon it into the mixture and mix well until nicely coated.
  • Add any remaining marinade with 1 tsp of turmeric, 150ml water and a very generous pinch of salt.
  • Increase the heat to medium and cook for a further 5 minutes until the sauce is thickened and silky.
5

Time to serve

  • Serve the tofu tikka masala in the pan with some yoghurt spooned over the top.
  • Garnish with some fresh coriander and a pinch of chilli flakes.
  • Serve immediately with a side of rice and the leftover marinade served in a bowl.

Tips & Variations

  • Press your tofu well: The drier your tofu before it goes into the marinade, the better it'll absorb all those flavours. We usually wrap ours in a clean tea towel and pop something heavy on top for 20 minutes before we start.
  • Marinate overnight if you can: We know the recipe says an hour minimum, and that does work, but if you've got time to leave it in the fridge overnight the depth of flavour is genuinely incredible. Worth the wait.
  • Adjust the heat to your crew: This one has a gentle warmth to it, but if you're cooking for people who love a proper kick, just add a bit more chilli to the sauce. Henry always sneaks in a pinch extra for himself.

Why This Works

The trick here is that marinade. Giving the tofu at least an hour in the yoghurt and spice mix means it's flavoured all the way through before it even hits the oven, not just coated on the outside. Roasting it separately before adding it to the sauce is what gives you those gorgeous slightly crispy edges that hold up beautifully in the curry rather than going soft and sad.