Tofu Tikka Masala

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Indian curries are some of my favourite dishes, and I particularly like Tofu Tikka Masala: aromatic, slightly spicy and pleasantly warming. Even if you don’t normally like tofu, this recipe and the spicy sauce will appeal to you.

I usually make double the amount for this recipe so that I have leftovers for the next day - it usually tastes even better then… 🤗

The recipe is vegetarian and can easily be veganised: Just replace the cream with coconut cream and the Greek yoghurt with a plant-based alternative - and you have a delicious vegan curry!

As with all Indian curries, the side dishes are flexible: I use rice in this recipe, but of course naan would be great too.

The recipe is adapted from Cook with Manali.

Recipe #

Tofu Tikka Masala

60 minutes

2 portions

Ingredients #

For the tofu

• 200 g tofu (natural or smoked)
• 5 g ginger
• 1 clove of garlic
• 2 tablespoons Greek yoghurt
• 1/2 teaspoon coriander powder
• 1/4 teaspoon curry powder (garam masala)
• 1/4 teaspoon paprika powder (smoked)
• 1 pinch of chilli powder
• 1 pinch of salt
• 1+1 tablespoon oil

For the curry

• 1 red onion
• 2 cloves of garlic
• 10 g ginger
• 2 tablespoons oil
• 1 pinch of cinnamon
• 1 pinch of cumin / cumin seeds
• 1 tablespoon tomato puree
• 400 g tinned chunky tomatoes
• 1 teaspoon curry powder (garam masala)
• 1/2 teaspoon paprika powder (smoked)
• 1 pinch of chili powder
• 20 g single cream
• 1 pinch of sugar
• 1 pinch of salt
• 10 g fresh coriander
• as a side dish: about 120 g rice

Directions #

1. Cut the tofu into 1cm cubes. Peel and chop the ginger and garlic and mix with the tofu, Greek yoghurt, spices and 1 tablespoon of oil until the tofu cubes are covered with the yoghurt and spices. (This can be made the day before and stored in the fridge.)
2. Prepare the rice as a side dish: Wash the rice and bring to a boil with double the amount of water and a pinch of salt, then simmer on a low heat. Prepare the rest of the curry until the rice is ready: if it takes a little longer, turn off the heat and keep the rice warm.
3. For the curry, peel and chop the onion, garlic and ginger. Heat the oil in a pan and when it is hot, add the cinnamon and cumin and fry for 30 seconds. Reduce the heat, add the onion and fry. When they are translucent, add the garlic and ginger to the pan with the tomato puree and cook over a medium heat for about 3 minutes.
4. Pour in the tinned tomatoes and add the curry powder, paprika powder and chilli powder. Bring to the boil, then reduce to a low heat, cover and simmer for about 10 minutes. If the curry is too thick, add a little water.
5. Meanwhile, heat about 1 tablespoon of oil in a frying pan and fry the tofu with the yoghurt and spice marinade.
6. Add the fried tofu cubes, cream, sugar and salt to the curry sauce, mix and simmer for 2-3 minutes.
7. Wash and chop the coriander. Add about two thirds directly to the curry and keep the last third for decoration.
8. Serve the curry with the rice and coriander.

Carbon Footprint #

In total, two portions of tofu tikka masala with rice have an estimated carbon footprint of 1779 g.

This ranks it number 34 out of 53 recipes published on the blog so far in terms of estimated carbon footprint.

The carbon footprint of the recipe is therefore slightly higher than the average of the other recipes here on the blog: At least 50% of the recipes cause less emissions, but it is not yet in the worst third of the recipes. 🤨

In terms of individual ingredients, tofu and rice stand out: While tofu accounts for around a fifth of the weight of the ingredients, it is responsible for only a tenth of the estimated CO₂ emissions of the dish. Tofu therefore has a comparatively good carbon footprint. The opposite is true for rice: It accounts for 13% of the weight of all ingredients, but more than 20% of the curry’s carbon footprint.

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