Chickpea Tofu Tikka Masala (Soy-Free, Vegetarian)
Chickpea tofu tikka masala is a delightful fusion of Indian flavors and plant-based goodness. This hearty dish offers a satisfying alternative to traditional tikka masala. It is made using tender chickpea tofu simmered in a rich and fragrant tomato-based sauce. Perfect for vegetarians and those avoiding soy, it’s a comforting and flavorful meal that’s sure to please everyone at the table.
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My recipe offers a unique take on the classic Tikka Masala dish by using soy-free chickpea tofu. It is marinated in a blend of aromatic spices before being cooked to tender perfection. Simmered in a creamy and flavorful tomato sauce, the tofu tikka becomes infused with the rich flavors of the curry.
This vegetarian dish is a perfect weeknight meal, easy to prepare and bursting with vibrant taste. Serve it alongside basmati rice or naan bread for a complete and satisfying meal.
What is chickpea tofu
Chickpea tofu, also known as Burmese tofu or Shan tofu, is a vegan and soy-free alternative to traditional tofu. Made with chickpea flour (besan flour) and water, it offers a delightful texture that’s firmer than silken tofu but softer than firm tofu. This allows it to beautifully absorb the flavors of marinades and sauces, making it a versatile ingredient for various dishes.
This recipe offers a simple method for creating chickpea tofu at home, allowing you to control the firmness and customize it to your preference. Once prepared, chickpea tofu readily absorbs the flavors of your chosen marinade or sauce, making it a versatile ingredient for various dishes. You can pan-fry, stir-fry, bake, or marinate chickpea tofu for a delicious plant-based, soy-free protein addition to your meals.
Ingredients to make chickpea tofu tikka masala
Chickpea Tofu: Make chickpea tofu at home for the freshest flavor and texture. Alternatively, select a high-quality store-bought tofu for this dish.
Marination: For the marinade, choose thick yogurt or Greek yogurt for a creamy and tangy base. Incorporate chickpea flour (gram flour/besan) to enhance the texture and ensure a crisp exterior when cooking.
Heavy Cream: Heavy cream has a rich and luxurious texture, adding creaminess and depth to the sauce. For a lighter option, you can substitute with coconut cream or full-fat coconut milk.
Garam Masala: This warming spice blend can vary slightly depending on the brand. Choose a garam masala you enjoy, but for this recipe, a blend containing cloves, cinnamon, cardamom, and black pepper would be ideal.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a bowl, combine yogurt, besan, ginger-garlic paste, garam masala, ground coriander, kasoori methi, chili powder, smoked paprika, and salt. Add cubed tofu and toss gently to coat. Marinate in the refrigerator for at least 30 minutes or up to overnight.
Step 2: Spray oil in the air fryer basket and place the chickpea tofu in a single layer. Air fry at 375 F for 8-10 minutes or until the exterior is crisp and golden.
Step 3: Heat butter and add the cumin seeds and cinnamon stick. Once they splutter, add the onions and saute them until softened. Add the ginger-garlic paste and cook for a minute more.
Step 4: Add chopped tomato, tomato paste, garam masala, smoked paprika, sugar, and salt. Bring to a simmer and cook for 10-15 minutes, letting the sauce thicken.
Step 5: Once the spices are cooked, add heavy cream and stir for 2-3 minutes.
Step 6: Add air-fried chickpea tofu tikka to the pan with the masala sauce. Gently simmer for a few minutes to combine flavors.
Expert Tips
- Marinate the chickpea tofu for at least 30 minutes, but ideally longer (up to overnight in the refrigerator) for maximum flavor infusion.
- Don’t skip air frying the tofu after marinating. This step adds depth of flavor and creates a delicious contrast with the creamy sauce.
- Sauteing the onions until softened and slightly caramelized adds sweetness and richness to the sauce.
Serving Suggestions
Complement this Chickpea Tofu Tikka Masala with basmati rice for a classic pairing or naan bread for scooping. A simple salad or cooling raita adds a refreshing touch to the dish.
Storage Tips
Transfer any leftovers to an airtight container and store them in the refrigerator for up to 3-4 days. When reheating, gently warm the dish on the stovetop or in the microwave until heated through. Avoid freezing, as the texture of the dish may become slightly grainy upon thawing.
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Equipment
Ingredients
For the tikka:
- 10 oz chickpea tofu
- ¼ cup yogurt (use thick yogurt or Greek yogurt)
- 1 tablespoon chickpea flour gram flour/besan
- 2 teaspoons ginger garlic paste
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- 2 teaspoons kasoori methi dried fenugreek leaves
- ½ teaspoon red chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 1 tablespoon oil
For the masala sauce:
- 2 tablespoons butter unsalted
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 1 medium red onion finely chopped
- 1 tablespoon ginger garlic paste
- 1 15 oz canned tomatoes chopped
- 2 teaspoons garam masala
- ½ teaspoon smoked paprika
- 2 teaspoons sugar
- ½-1 cup heavy cream
- 2 tablespoons cilantro
- ½ teaspoon salt adjust as per taste
Instructions
Make the chickpea tofu tikka:
- In a bowl, combine yogurt, ginger-garlic paste, garam masala, ground coriander, kasoori methi, chili powder, smoked paprika, and salt. Add cubed tofu and toss gently to coat. Marinate for at least 30 minutes or up to overnight in the refrigerator.
- Spray oil in the air fryer basket and place the chickpea tofu in a single layer. Air fry at 375 F for 8-10 minutes or until the exterior is crisp and golden.
Make the masala sauce:
- Heat butter in a frying pan and add the cumin seeds and cinnamon stick. Once they splutter, onions and saute them until softened. Add ginger-garlic paste and cook for a minute more.
- Add the tomatoes, garam masala, smoked paprika, sugar, and salt. Bring to a simmer and cook for 10-15 minutes, letting the sauce thicken.
- Once the spices are cooked, add heavy cream and stir for 2-3 minutes.
- Add pan-fried chickpea tofu tikka back to the pan with the masala sauce. Gently simmer for a few minutes to combine flavors.
- Garnish with fresh cilantro (optional) and serve hot with rice or naan.
Notes
- Marinate the chickpea tofu for at least 30 minutes, but ideally longer (up to overnight in the refrigerator) for maximum flavor infusion.
- Don’t skip air frying the tofu after marinating. This step adds depth of flavor and creates a delicious contrast with the creamy sauce.
- Sauteing the onions until softened and slightly caramelized adds sweetness and richness to the sauce.
Nutrition
