In this quick and easy recipe for tofu tikka, chunks of tofu are marinated in spice paste and yoghurt and then baked. A delicious tofu side dish that goes well with most vegan curries.
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This is neither the British-Indian creation tikka masala nor the Mughal tikka dish that's based in a tandoor.
Rather this vegan tofu curry is a deliciously-spiced, creamy and satisfying tofu side dish. It goes well alongside most other vegan curries.
And it's so easy to make, requiring just three ingredients and one roasting tin.
History of tikka dishes
Tikka dishes date back to the Mughal empire and traditional consist of pieces of meat (often chicken) and vegetables, marinated in spices and yoghurt and baked in a tandoor. A tandoor is a traditional clay oven.
Tikka masala is more of a hybrid creation. Extremely popular in Britain, tikka masala (usually made with chicken or sometimes paneer) is a combination of those grilled chunks (in fact the word tikka originates from a word translating to chunks of pieces) and mixed with a tomato sauce or gravy.
The ingredients are often threaded onto a skewer before being grilled or baked. I find that tofu often falls apart when it's threaded onto a skewer so I've opted to roast the tofu chunks in a roasting tin instead.
What is tikka paste?
Tikka paste is a delicious combination of spices and herbs, along with tomato purée, garlic and ginger.
It's easy to buy from supermarkets and Asian stores or you can make your own homemade tikka paste.
Tofu tikka is best served as part of an Indian meal with other curries and sides.
It's great with rice. But my favourite is to serve it with my vegan naan bread - naan is perfect for mopping up that spicy yoghurty sauce.
Here are some other vegan curries that you might like to serve with your tofu tikka:
You don't need any special equipment to make tofu tikka but the following items are useful:
- tofu press
- digital scales
- measuring spoons
- mixing bowl
- metal roasting tin
Prefer crispy tofu?
I prefer the consistency of slightly softer tofu in this dish as it is more akin to paneer.
However, if you prefer your tofu be crispy for your tofu tikka you could fry it first before mixing with the yoghurt and paste.
Alternatively coat it with a little cornflour (cornstarch) before baking.
How to make tofu tikka
1. Preheat the oven to 180°C (fan)/200°C/400°F/gas mark 6. Lightly grease a metal roasting dish.
2. First press your tofu to remove some of the water and help it to firm up in the oven.
Note: To press tofu either use a tofu press or cover with a layer of kitchen towel or a clean tea towel and place something heavy on top eg a heavy chopping board, cookbook or pan. Leave for around 20 minutes. You may wish to change the towel halfway.
3. Once pressed chop the tofu into chunks and place in a mixing bowl with a tablespoon of tikka paste and 100ml vegan yoghurt. Mix carefully.
4. Transfer to a lightly greased metal baking dish. Bake for 20 minutes, turn the pieces over and return to the oven for a further 20 minutes.
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- 400 g firm tofu pressed
- 1 tablespoon tikka paste either shop bought or homemade
- 100 ml vegan yoghurt
- Press the tofu for at least 20 minutes (see note).
- Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6. Lightly grease a metal roasting dish.
- Once the tofu has been pressed cut into chunks and transfer to a mixing bowl.
- Add a tablespoon of tikka paste and 100ml dairy-free yoghurt.
- Mix carefully - tofu breaks easily so take care with this stage.
- Transfer to the prepared roasting dish and bake in the oven for 20 minutes.
- Turn the pieces over and then return to the oven for a further 20 minutes.
- To press tofu either use a tofu press or cover with a layer of kitchen towel or a clean tea towel and place something heavy on top eg a heavy chopping board, cookbook or pan. Leave for around 20 minutes. You may wish to change the towel halfway.
- Nutritional information is approximate and is intended as a guide only.
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