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Stews and Saucy Dishes

Tofu & Chickpeas Tikka Masala

4 servings
Vegetarian Diet, Indian Simmering, Sautéing

Try my recipe for Tofu & Chickpeas Tikka Masala! Tikka Masala is a common meal that can be found at Indian restaurants in USA.

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With this recipe, you do not need the Garam Masala seasoning mixture, which is commonly used. You are going to prepare the seasoning mixture on your own! That will give you better control over the flavor and help you save some money!

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Tom the Chef Tom the Chef Founder
January 20, 2024
  • 45 min.
  • 45 min.
  • 1/5
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Ingredients:

Seasoning mixture:

Protein preparation:

Sauce:

*Use any kind of tomato you like. Peeling them is unnecessary since you will end up processing the sauce with an immersion blender anyway. But if you want to peel them anyway, the easiest way is to perform a crosscut on the bottom and cut off the part after the stem. Then, blanch them in boiling water for about 30 seconds. Place them into ice water to cool (about 1 – 2 minutes), and then simply peel them by hand.

Tools:

Recipes

Best served with:

Garlic Naan Bread Recipe
Indian Rice
Poori Bread Recipe

Directions:

1. Seasoning mixture:

1.1. Place into a medium mixing bowl:

5 TSP of ground turmeric
4 TSP of ground ginger
1 TBSP of ground cumin
1 TBSP of ground coriander
1 TSP of ground pepper
¼ TSP of ground cinnamon
Pinch of ground cloves
½ TSP of salt
5 cloves of garlic – grated

Stir with a whisk until fully mixed (about 30 seconds).

1.2.

Then, put about 2/3 of the mixture into a small food container and place it in the refrigerator for later sauce preparation.

1.3.

Leave the remaining ⅓ in a mixing bowl for the following step.

2. Tofu & chickpeas preparation:

2.1.

Unpack the tofu, drain excessive liquid, dice (about ¾” dice), and place to the bowl with seasoning mix.

2.2.

Drain liquid from chickpeas and place it in the bowl with seasoning mix.

2.3.

Thoroughly but gently fold together with a spatula.

2.4.

Put aside for later steps (no marinating time necessary).

3. Sauce:

3.1. Preheat stir fry pan on medium-high heat with 2 TBSP of frying oil and add:

1 medium onion – finely chopped

Sauté with occasional stirring until onions are glossy (about 2 – 3 minutes).

3.2. Add:

4 cups of tomatoes
2 TBSP of ground cardamom
1 TSP of crushed pepper flakes
1 TBSP of dried cilantro
½ TSP of salt
1 ¾ cups of heavy cream
Seasoning mixture from the small food container

Thoroughly stir them together.

4.3.

Bring it to a simmer (about 195°F) with occasional stirring.

3.4. Lower heat to medium and let it simmer for about 10 minutes with occasional stirring.

Tip:
If the sauce thickens too much during any cooking phase, consider adding water followed by vigorous stirring until fully combined (¼ cup at a time).

3.5.

Then, by using an immersion blender, briefly process the sauce while still cooking (about 30 – 60 seconds).

4. Finalize:

4.1.

Add tofu and chickpeas and briefly stir together.

4.2.

Then let it simmer on medium heat with occasional stirring until all ingredients are nicely blended (about 5 – 10 minutes).

4.3.

Taste and add salt and pepper if needed.

5. Serve:

5.1.

Serve over rice, Indian rice, and with garlic naan.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F.
Kitchen Guide

Poultry

The USDA minimum safe internal temperature is 165°F.

The popular serving temperature is the same as the minimum serving temperature.

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About the Author:
Tom the ChefFounder
# 1
  • Published Recipes: 269
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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