One-Pan Tofu Tikka Masala Recipe

If you're looking for a quick and easy one-pot vegan meal that's anything but bland, you've come to the right place. As developer Julianne De Witt says of her tofu tikka masala, "This easy, hearty curry dish is bursting with flavor and quick to put together," making it perfect for a weeknight meal. Some say that traditional tikka masala, which is made with chicken, was derived from butter chicken, and the flavor of the sauce is similar to the one used in that popular takeout meal. As De Witt explains, "Tikka masala is less creamy and has a more pronounced tomato taste than butter chicken. Tikka masala is also spicier than butter chicken."

The tofu in this dish is fried to crispy perfection and then added to a sauce (made in the same pan) that is flavored with traditional curry spices as well as cayenne and chili powder for extra heat. The sauce is made creamy with the addition of coconut yogurt, which also adds a touch of nutty sweetness to complement the garam masala in the spice mix. De Witt suggests that you, "Serve this dish with rice and grilled naan to soak up all the delicious sauce." Whatever you don't finish can be refrigerated for up to 4 days, or you can freeze it in single-serve microwavable containers and just heat it back up again any time you need a super-quick meal with a heaping helping of protein and vegetables.

The ingredients that go into this tofu tikka masala include tofu, of course (the extra-firm kind works best here) as well as cooking oil (De Witt favors avocado), an onion, garlic, ginger, turmeric, garam masala, ground coriander, chili powder, cayenne, salt, pepper, crushed tomatoes, lime juice, and yogurt (De Witt uses coconut, but says any other kind of plain yogurt will work). As a garnish, you could use chopped cilantro, while De Witt likes to serve the dish with both naan and basmati rice.

Wrap the tofu in paper towels and gently press to remove the extra moisture.

Dice the tofu into 1-inch pieces.

Add the avocado oil to a large saute pan over medium-high heat.

Add the tofu in a single layer and brown on both sides, approximately 1 minute per side. Set the tofu aside.

Add the onions, garlic, and ginger to the same saute pan.

Saute, stirring occasionally, for 2 minutes.

Add the turmeric, garam masala, coriander, chili powder, and cayenne, and stir until fragrant, approximately 1 minute.

Add the crushed tomatoes and coconut yogurt. Stir to combine.

Add the water, salt, and pepper and stir.

Bring to a light boil.

Add the tofu back to the saute pan, stir, then cover the pan with a lid and simmer for 5 minutes.

Remove the lid and stir in lime juice.

Garnish with minced cilantro.

Serve with naan and basmati rice, if desired.

Garam masala is a spice mix from India that has numerous variations. While the blend typically contains black pepper, cardamom, cinnamon, cloves, cumin, coriander, and nutmeg, other ingredients may include bay leaves, dried powdered chile peppers, fennel, garlic, ginger, mace, malabar leaves, mustard seeds, saffron, star anise, tamarind, and turmeric. Depending on the mix, garam masala — which means "warm spice" — may range from mild to somewhat spicy, while it may also have some sweetness and possibly a few floral notes.

Garam masala is typically added at the end of the cooking process or used to season the finished dish. It can help to flavor vegan dishes such as this tofu tikka masala, while De Witt remarks that it pairs wonderfully with squash and suggests using it in a butternut squash soup. It's also often used to season fish or meat dishes, as well. Besides this tofu tikka masala, any number of recipes call for garam masala including ground beef-based Indian-style chili keema with peas, a version of tandoori barbecue sauce, and Indian-style street corn with paneer and ghee. De Witt also suggests that the seasoning could be stirred into yogurt to make a dip or used to season mixed nuts.

As De Witt says of tikka masala, "The origin of this dish is not exactly known." While it may have been created in India — one restaurateur claimed to have been serving it there by the 1940s — a chef from Pakistan says he came up with it in Glasgow in the '70s by adding canned tomato soup and cream to the chicken tikka that was already on the menu. A 2009 attempt by the Scottish city to have itself declared the official birthplace of one of the U.K.'s favorite foods, however, got shot down when a bunch of other British cities also laid claim to this honor.

While De Witt likes to make tikka masala with tofu, she admits that traditionally, the dish is made with chicken, and yes, we have a chicken tikka masala recipe, as well. (No canned soup needed.) Beef tikka masala is also an option, as is tikka masala made with shrimp. Besides swapping out the protein, another way to change up tikka masala is to add extra vegetables such as cauliflower, carrots, and chickpeas. You can also swap out the sides — instead of flatbread and rice, try serving the dish with fries in the style of that British pub favorite, tikka and chips.