Pan-Seared Tofu Tikka Masala with Tomato Cream Sauce
This plant-based tikka masala features crispy pan-seared tofu cubes simmered in a rich and spiced tomato cream sauce for a satisfying dinner. This Indian-inspired curry recipe (vegetarian), ready in about 40 minutes, pairs extra firm tofu, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes extra firm tofu
- 3 tbsp vegetable oil
- 1 medium, finely chopped onion
- 4 cloves, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 cup tomato puree
- 1/2 cup heavy cream
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- to taste salt
- 2 tbsp, chopped for garnish fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed tofu cubes and sear for 3-4 minutes per side until golden and crispy on all sides. Remove tofu and set aside.
- Step 2: Reduce heat to medium and add 1 tbsp vegetable oil to the same skillet. Add 1 medium finely chopped onion and sauté for 5 minutes until soft and translucent.
- Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 4: Add 2 tsp garam masala, 1 tsp ground cumin, 1 tsp paprika, and 1/4 tsp cayenne pepper. Cook the spices for 30 seconds to release their aroma.
- Step 5: Pour in 1 cup tomato puree and simmer for 8 minutes, stirring occasionally, until the sauce thickens and darkens.
- Step 6: Stir in 1/2 cup heavy cream and season with salt to taste. Add the seared tofu back to the skillet, gently folding to coat the tofu in the sauce.
- Step 7: Cook for an additional 3 minutes to warm the tofu through and blend flavors. Garnish with 2 tbsp chopped fresh cilantro and serve with basmati rice or naan bread.
Frequently asked questions
How long does Pan-Seared Tofu Tikka Masala with Tomato Cream Sauce take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Tofu Tikka Masala with Tomato Cream Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra firm tofu from drying out.
Can I substitute ingredients in Pan-Seared Tofu Tikka Masala with Tomato Cream Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Tofu Tikka Masala with Tomato Cream Sauce for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Tofu Tikka Masala with Tomato Cream Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
