Meatless Monday Recipe: Tofu & Eggplant Tikka Masala

This vegan take on paneer tikka masala doesn't actually have paneer, but when you replace it with some equally creamy cubes of extra-firm tofu, I can guarantee that you won't even be able to tell that it's missing! Pair this meal with some white or brown rice or scoop it up with some naan. You'll find this dish has just enough heat without scaring off the members of your family who might be a little afraid of spice.

Tofu & Eggplant Tikka Masala

(Makes 3 - 4 servings)


1 package extra firm tofu, cubed

3 roma tomatoes, finely chopped

½ red bell pepper, finely chopped

1 medium yellow onion, finely chopped

1 medium green bell pepper, cut into 1 inch pieces

3 cloves garlic, minced

1 one inch piece ginger, minced

1 tablespoon oil1 cup water

1 tablespoon finely chopped cilantro for garnish

1 teaspoon dried fenugreek (kasoori methi)


1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground fenugreek

1 teaspoon red chili powder

1 1″ piece of cinnamon

2 cloves

1/4 tsp. ground nutmeg

2 green Cardamom pods

For the marinade -

¼ cup plain soy yogurt

½ teaspoon ground cumin

1.5 teaspoons ground coriander

1 teaspoon garam masala

½ teaspoon turmeric powder

¼ teaspoon ground nutmeg

¼ teaspoon ground clove

½ teaspoon red chili powder

1 tablespoon oil

1 teaspoon lemon juice


Combine all the ingredients listed under marinade in a bowl and whisk until smooth. Add cubed tofu and green bell peppers and coat well with the marinade. Leave this at room temperature for about an hour. You can also make this ahead and refrigerate it for up to 8 hours.

Place the marinated tofu and green bell peppers on a foil lined baking tray and broil for 5 minutes or until the edges start turning a little black. The yogurt will keep the tofu moist.

Heat oil in a heavy bottomed pan and when oil is hot, add all the whole spices and powdered spices and cook for 5 minutes or until a nice aroma fills the kitchen. The spices may burn easily, so keep a close watch. Add onions and cook till they turn soft. Add ginger and garlic, cook for a minute. Add red bell peppers and cook till they turn soft.

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