this Tofu Paneer Tikka Masala has incredible depth – fresh ginger adds spice while curry and tomato provide wonderfully fragrant flavor! this straightforward recipe is quick and easy, and will soon become your favorite!
Tofu Paneer Tikka Masala
I almost tagged this recipe in the breakfast category.
You know those dishes that you love so much, you wake up thinking about the leftovers?
That’s just me? Okay.
We are so loving this Tofu Paneer Tikka Masala that immediately after making the first batch, I was wishing I had doubled it.
That is exactly what I did the second time I made this – I doubled it. Then I invited my mom over for lunch.
*insert big smiley face*
This epic flavor comes from Chloe’s latest book, Chloe Flavor: Saucy, Crispy, Spicy, Vegan. This one boasts 125 vegan recipes with a focus on simplicity in the steps, big flavor in the food.
From the several recipes I have already tried and the vast number we are planning to try, I’d say she has nailed it on both simplicity and flavor! Chloe created a waffle recipe for her boyfriend, and the Strawberry Butter is the tasty standout there. Wow, really – so simple and so good.
The No Huevos Rancheros and the Lime Sour Cream were our first tastes of the book, which we loved as a Breakfast for Dinner situation. Word
on the street in a NYC building is, this recipe is doorman approved.
From the Go Withs chapter on snacks and sides, we are loving the 15 Minute Baba Ghanoush. One of my favorites with an alternative to roasting / grilling the eggplant. More Baba Ghanoush for us!
Also from the Go Withs snack section, the Sweet Tamale Cakes are a new favorite. Super flavorful and festive, they have a terrific sweet savory spicy thing going on.
While snacks and sides are most likely my favorite, the Stir and Toss chapter on soups and salads is a clear second. I am anxiously awaiting the seasonal opening of Portland’s farmers markets so I can immediately make the Stone Fruit Caprese Salad. It looks and sounds divine.
The Rainbow Quinoa Salad is happening the next time Mom comes for lunch, and Trisha Yearwood’s Tomato Bisque is happening sometime soon as well. (Trisha’s recipe was inspired by Tal Ronnen, because who is not inspired there.)
Hold On is another fun chapter all about sandwiches, burgers, and tacos! From the vibrantly flavorful and colorful Pesto Beet Burgers to the classic Meatball Parm, the variety is great.
When I first tasted the Cauliflower Al Pastor Tacos with the Cashew Queso? Those tacos honestly made my day. My week, really. and we have plans to try the brightly colored Brussel Sprouts Tacos. They really do look and sound like your are working magic.
There is a great chapter on noodles and pasta – Oh, The Pastabilities! A 5 Ingredient Kale Pesto Pasta, a Matcha Soba with Spicy Tofu, and Spicy Rigatoni Vodka? Yes, please! Which first?
Okay, it’s the Matcha Soba. That’s totally first.
Fork It is all about our beloved bowls and plated dishes. Tasty creations like General Tso’s Tofu – serious flavor in a short amount of time. Other recipes in the Fork It chapter include a super intriguing Holiday Cashew Nut Roast with Country Gravy, a Thai Red Curry Bowl, a Firehouse Chili with Cornbread Muffins, and this recipe for Tofu Paneer Tikka Masala, which really is our new favorite.
We have enjoyed this twice already, and I have all of the ingredients for a next batch very soon. My husband loves this, and it will be the welcome home goodness he needs after a long international trip.
My mom loves this, and it was super simple and quick to whip up the morning she was coming over to spend the day with me. When we returned from a long and accomplished morning at the reno property, we came back to my fragrant kitchen for a deliciously filling lunch and some down time with a dachshund. A nice sized bowl of this helped power through our afternoon of more work!
This Tofu Paneer Tikka Masala is both savory and sweet, and very mildly spiced. You can definitely add more spice – we did this the second go around. I can also see that this recipe would be outstanding with extra veggies added – I am thinking broccoli or cauliflower. I am already planning to try serving this over cauliflower rice rather than basmati.
I do love this recipe as is, though – it is phenomenal.
and it is always good over basmati.
Tofu is one of my favorite proteins, which is why I regularly partner with Nasoya. I purchase their products regardless, so working with them is naturally a joy. Chloe has many great tofu recipes in Chloe Flavor: Saucy, Crispy, Spicy, Vegan, and I am happy to bring you this recipe.
Tofu Paneer Tikka Masala
YIELD: four servings
dairy, egg, and gluten free, vegan
1/2 cup raw cashews
1/2 cup water, plus more as needed
2 tablespoons vegetable or coconut oil
1 onion, chopped
1 red or green bell pepper, diced
1 (16 ounce) extra firm tofu, pressed and cut into 1/2 inch cubes
4 garlic cloves, minced
4 teaspoons minced fresh ginger
1 tablespoon curry powder
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons sea salt
1 (15 ounce) can diced tomatoes with liquid
2 tablespoons light brown sugar
steamed basmati rice, for serving
toppings: chopped fresh cilantro, fresh lime wedges
In a blender, combine the cashews and water. Blend on high speed for about 2 minutes, until very smooth. Set aside.
In a large nonstick skillet, heat the oil over medium high heat. When it shimmers, add the onion and bell pepper and cook for 5 to 7 minutes, until the onion is translucent.
Add the tofu, garlic, ginger, curry powder, tomato paste, red pepper flakes, and salt – cook for about 3 minutes more, until fragrant.
Add the diced tomatoes with their liquid and the brown sugar, and cook for about 5 minutes, until the flavors come together.
Turn off the heat and stir in the cashew cream. Taste and adjust the seasoning. If the sauce gets too thick, add water to thin it, 1 tablespoon at a time.
Spoon over rice and garnish each serving with cilantro and a lime wedge.
There is a about a quarter of this book that I have not even told you about – cocktails and smoothies, Sweet Yo’self desserts (which is a huge chapter of deliciousness), and it ends on the best note possible – a tasty dog treat!
I love this stunning book so much, and that dog detail just makes me happy.
this fantastic Paneer Tikka Masala recipe from the book, Chloe Flavor: Saucy, Crispy, Spicy, Vegan is reprinted with permission from Chloe Coscarelli.
ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days and share just how vibrant and flavorful vegan food is!
She loves dachshunds, Portland and Hawaii, drummers – well, one drummer – and travel.
Try AmazonFresh Free Trial for Unlimited Grocery Delivery – have these ingredients delivered for a tasty dinner or lunch! use code FRESH25 for a $25 off discount on your first AmazonFresh order!
printable Tofu Paneer Tikka Masala recipe:
- ½ cup raw cashews
- ½ cup water, plus more as needed
- 2 tablespoons vegetable or coconut oil
- 1 onion, chopped
- 1 red or green bell pepper, diced
- 1 (16 ounce) extra firm tofu, pressed and cut into ½ inch cubes
- 4 garlic cloves, minced
- 4 teaspoons minced fresh ginger
- 1 tablespoon curry powder
- 2 tablespoons tomato paste
- ¼ teaspoon crushed red pepper flakes
- 1½ teaspoons sea salt
- 1 (15 ounce) can diced tomatoes with liquid
- 2 tablespoons light brown sugar
- steamed basmati rice, for serving
- toppings: chopped fresh cilantro, fresh lime wedges
- In a blender, combine the cashews and water. Blend on high speed for about 2 minutes, until very smooth. Set aside.
- In a large nonstick skillet, heat the oil over medium high heat. When it shimmers, add the onion and bell pepper and cook for 5 to 7 minutes, until the onion is translucent.
- Add the tofu, garlic, ginger, curry powder, tomato paste, red pepper flakes, and salt - cook for about 3 minutes more, until fragrant.
- Add the diced tomatoes with their liquid and the brown sugar, and cook for about 5 minutes, until the flavors come together.
- Turn off the heat and stir in the cashew cream. Taste and adjust the seasoning. If the sauce gets too thick, add water to thin it, 1 tablespoon at a time.
- Spoon over rice and garnish each serving with cilantro and a lime wedge.
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