Tandoori Tofu Tikka Masala

Bangladesh, International Cuisine, Vegetarian





300g Fried Tofu puffs
Fresh coriander, chopped, for garnish
Tandoori Masala (See Above)
Lime or lemon wedges, to garnish
Paratha or naan, to serve
Rice, to serve
For the sauce:
1 tbls Oil
4 Garlic cloves, chopped
1 tbsls Ginger grated
3 Red Habaneros, chopped
1 tbls Tomato puree
400gm Tomato passata
2 tbls gnd Coriander
1 tbls gnd Cumin
2 tsp Garam Masala
2 tbls gnd Almonds
2 tsp gnd Green Cardamom pods
2 tsp grnd Fennel seeds
400ml Coconut milk
2 tbls Brown Sugar
Salt, to taste


  1. To make the tandoori paste, heat a dry frying pan until hot. Add all the spices. Toast until aromatic, a couple of minutes but don’t leave it unattended because it can burn very easily.
  2. Place all the spices in a Spice Grinder. Once ground to a fine powder, stir in the Lemon juice, Coconut cream, Tomato puree and Salt.
  3. Add the Tofu puffs to the paste and give them a good mix, taking care not to break the Tofu pieces up. Set aside while you make the Vegan Tikka Masala sauce.
  4. Pre-heat the oven to 200C.
  5. To make the Vegan Tikka masala sauce, heat the oil in a medium pan. Add the Garlic, Ginger and Habaneros. Sauté for a few mins before adding the Tomato puree. Cook for 5 mins over medium heat, stirring all the time. Add the Passata, followed by the rest of the ingredients. Stir, cover and cook on a low heat for 20-30 mins, stirring occasionally .
  6. Lightly grease a non-stick oven tray. Skewer the Tofu pieces onto bamboo skewers. Arrange on the baking tray ,place into the oven for 8-10 mins, turning after 4 mins to ensure even browning. Remove from the oven.
  7. Serve immediately with the sauce, Garnish with chopped Coriander, Lime or Lemon wedges. Serve with Paratha or Naan and Rice.