By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
314 cal · 40 min
Spicy Tofu Tikka Masala
Recipe GLPRdaba4104b7c69b
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Average rating: 3.8 (1)
A vibrant Indian-inspired vegetarian curry featuring marinated tofu and vegetable skewers grilled until golden, then simmered in a rich spiced tomato and yogurt-based sauce. This aromatic dish balances warming spices like garam masala, cumin, and coriander with the tanginess of yogurt and bright citrus notes from fresh lemon juice.
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Ingredients
300 g extra firm tofu, pressed and cubed
2 cup hung curd or plain yogurt
1 large red bell pepper, diced
1 medium yellow onion, diced
1 tbsp garlic, minced
2 tsp fresh ginger, grated
1 tbsp fresh lemon juice
1 tsp garam masala
1 tsp ground cumin
1 tsp red chili powder
¼ tsp ground turmeric
1 tsp ground coriander
1 tsp fennel powder
salt
2 tbsp olive oil
1½ cup fresh tomatoes, chopped or canned crushed tomatoes
2 medium green chilies, finely chopped
2 cup water
¼ cup fresh cilantro leaves, chopped
Directions
Pat the tofu dry using paper towels to remove excess moisture, then cut into 1-inch cubes.
In a large mixing bowl, combine the yogurt, minced garlic, grated ginger, lemon juice, garam masala, cumin, red chili powder, turmeric, coriander, fennel powder, and salt to taste. Mix thoroughly until well combined.
Add the tofu cubes, diced onion, and diced bell pepper to the yogurt mixture. Gently fold everything together until each piece is evenly coated with the marinade.
Transfer the marinated tofu and vegetables to skewers, alternating pieces for even cooking. Refrigerate for at least 2 to 4 hours, or overnight for deeper flavor.
Heat a grill pan or grill over medium-high heat and lightly oil it. Place the skewers on the hot surface and grill for 8 to 10 minutes, turning occasionally, until the tofu and vegetables are lightly charred and golden on the edges.
Transfer the grilled skewers to a plate and set aside.
In a blender, puree the chopped tomatoes and green chilies until smooth. In a separate blender container, puree the onion with a little water until completely smooth.
Heat 1 to 2 tablespoons of olive oil in a large pan over medium heat. Add the onion puree and sauté for 10 to 12 minutes, stirring frequently, until the mixture turns golden brown and begins to reduce.
Stir in the garam masala, cumin, red chili powder, turmeric, coriander, and fennel powder along with salt to taste. Cook for 1 to 2 minutes until fragrant.
Pour in the tomato and green chili puree and cook, stirring occasionally, for 8 to 10 minutes until the sauce thickens and oil begins to separate from the edges of the pan.
Add 2 cups of water and bring to a simmer. Cook for 3 to 5 minutes until the sauce reaches your desired consistency.
Gently place the grilled tofu and vegetable skewers into the warm curry sauce. Stir carefully to combine, allowing the skewers to heat through for 2 to 3 minutes.
Remove from heat, sprinkle fresh chopped cilantro over the top, and serve hot with naan or steamed rice.
Comments
Tofu is readily available at Harris Teeter, Food Lion, and Kroger, but garam masala, fennel, and coriander seed or powder will likely require a dedicated stop at an Indian grocer or the international aisle at a larger Kroger, adding real time to a weeknight shop. The recipe itself is inexpensive once you have spices—tofu and yogurt anchor the cost below $8 total—but the 40-minute stated time ignores the press-and-marinate step for tofu and the simmering of the tomato sauce, making the honest prep closer to 60 minutes start to finish. This is a rewarding dish that holds well as leftovers and feeds four, but budget the spice-aisle detour and set aside an hour if you're marinating the tofu properly.
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