Tofu & Chickpea Tikka Masala

A rich and creamy vegetarian twist on the classic Indian dish, featuring marinated tofu and chickpeas simmered in a spiced tomato sauce, served with fluffy basmati rice and warm naan.

• Prep: 30 min
• Cook: 45 min
• Total: 1 hr 15 min
• Servings: 2
• Cuisine: Indian
• Difficulty: Medium
• Cost: $7.05/serving

Dietary

• Vegetarian
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• classic
• comfort food
• savory
• spicy

Ingredients

• 8 ounce firm tofu (pressed, cubed)
• 1 teaspoon garam masala
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper
• 1 tablespoon vegetable oil
• 0.5 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 fresh ginger (1 inch piece, grated)
• 1 can crushed tomatoes
• 0.5 cup vegetable broth
• 1 can chickpeas (rinsed, drained)
• 0.25 cup heavy cream
• 2 cup basmati rice (uncooked)
• 2 piece naan bread
• 1 tablespoon fresh cilantro (chopped)
• 1 teaspoon salt

Instructions

1. Press tofu for at least 15 minutes to remove excess water. Cut into 1-inch cubes. In a bowl, toss the tofu with 1/2 teaspoon garam masala, 1/4 teaspoon turmeric, and 1/4 teaspoon cayenne pepper. Season with a pinch of salt. Set aside.
2. Prepare the basmati rice according to package directions while you cook the masala sauce.
3. Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium heat. Add the seasoned tofu and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes. Remove tofu and set aside.
4. To the same skillet, add the diced yellow onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
5. Stir in the remaining 1/2 teaspoon garam masala, 1/4 teaspoon turmeric, crushed tomatoes, and vegetable broth. Bring to a simmer, then add the rinsed and drained chickpeas. Cook for 10 minutes, allowing the flavors to meld.
6. Return the cooked tofu to the skillet. Stir in the heavy cream and cook for another 5 minutes, until heated through and the sauce has thickened slightly. Taste and adjust seasoning with salt and black pepper as needed.
7. Warm the naan bread according to package instructions. Serve the Tofu & Chickpea Tikka Masala hot over basmati rice, garnished with fresh cilantro, and with warm naan bread on the side.

Notes

Leftovers store well in an airtight container for up to 3 days. Adjust the amount of cayenne pepper to control the spice level.

Nutrition (per serving)

• Calories: 710
• Protein: 31.5 g
• Carbohydrates: 105.7 g
• Fat: 20.8 g
• Fiber: 16.2 g
• Sodium: 780 mg
• Saturated Fat: 8 g
• Sugar: 7 g
• Cholesterol: 30 mg