Coconut Tofu Tikka Masala
An instantpot cooking class this weekend resulting in this Coconut Tofu Tikka Masala. I am in love with this easy comforting recipe. As, I have added in a bell pepper is somewhat similar to this stove top version.
What I am sharing is an instant pot cousin. There are a handful of changes here and there.
As with me, once I get excited I have to cook some more. Two batches of a good thing can only mean double delight! And, puts me in a good standing for a Monday.
My Tofu Tikka Masala Story
Honest confession – this should have a different name! It is definitely inspired by the iconic butter paneer or tikka masala. That is however just the beginning. Creamy, fragrant and comforting, it kind of almost deserves its own name and identity. Well, I caved and just added the word coconut before it. So, how coconut lovers, this beautiful tofu dish is for you. This is mostly about pantry staples.  Looks like it is next on my list to revive.
Some Tips and Tricks
A few must haves – extra firm tofu (works better than just firm), kasuri methi and homemade garam masala. Kasuri methi is dried fenugreek leaves and is easily available on amazon.
Make your own garam masala, it is well worth the effort.
Classic paneer butter masala, is finished with a nice dollop of butter, in this recipe I finish it with coconut oil. The coconut oil finish is a very good idea. It gives the dish that extra rich finish and blends well with the delicate flavor profile.
Lent or meatless Monday, or as in my case just another meal, this dish will not disappoint. Should you feel ambitious, here is a naan recipe for you to try.
Basic Pairings
Serve it with fragrant Basmati rice. Serve with with toasted store-bought naan. As they say, its all good!
If you have the Instant Indian cookbook and have the makhani sauce ready made, this is dinner in 10 minutes flat. I do like the chunky chewy tofu for this curry.
If you wish cauliflower or mushrooms are good bets as well. And for a legume based variation there is always my butter chickpeas. And we head into March, warmer longer days, and hopefully all things bright and beautiful.
The world could certainly use some spring, brightness and yellow to feel hopeful about.
More where this came from
Well, I love the convenience of tofu and there are a lot of tofu recipes on the blog. I am highlighting for today, Chili Tofu and Tofu in a Creamy Red Bell Pepper Sauce.
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group .
Pick up a copy of my Instant pot cookbook Instant Indian here, along with The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest . And of course, sharing is caring
A delicate and easy take of tikka masala. This coconut infused recipe is vegan and gluten-free.
Ingredients
- 2 tablespoons coconut oil
- 1 teaspoon whole cumin seeds
- 1 medium size red onion, diced
- 1 tablespoon chopped ginger
- 1/2 tablespoon chopped garlic
- 6 tomatoes diced or a can of diced tomatoes
- 1 red or yellow bell pepper cubed
- 1/2 teaspoon red cayenne pepper
- 2 teaspoons fresh garam masala
- 1 and 1/2 teaspoons salt or to taste
- 1 pound block extra firm tofu
- 1 and 1/2 cups (one 15 oz can) of full fat coconut milk
- 1 teaspoon brown sugar
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 1 tablespoon lime juice
- 1 tablespoon coconut oil
- Chopped cilantro
- Sliced almonds
Instructions
- Turn on the instant pot or electric pressure cooker. Add in the coconut oil and heat for 2 minutes.
- Add in the cumin seeds.
- After 30 seconds, add in the onion, ginger and garlic and saute for 3 to 5 minutes, stirring occasionally until the onions soften and begin to turn golden.
- Add in the tomatoes and bell pepper. Turn off the saute mode.
- Add in the salt and the garam masala. Cover and set to 2 minutes of high pressure.
- In the meantime cut the tofu into 1 inch cubes.
- Do a quick release. Add in the coconut milk and the brown sugar. Using an immersion blender, blend the sauce until smooth. Stir in the tofu.
- Turn on the saute mode and simmer for 2 minutes.
- Add in the kasuri methi and lime juice.
- Turn off the heat. Add the coconut oil and stir.
- Serve garnished with chopped cilantro and almonds/
Brendan Plonka
The coconut tofu tikka curry recipe was absolutely delicious. I have lots of leftovers – yay! I was sick of always having meat in my meals, and this recipe will be my go-to for tofu. I have to say that your Indian recipes are fabulous. I print all of them out, and appreciate the single page of ingredients and instructions. I feel lucky to have discovered you (and your cookbooks).
rinkub@aol.com
Hi Brendan:
Thank you! I personally am thrilled with this recipe. I do try and keep my list of ingredients simple. If you do have any of my cookbooks, please do leave a review on amazon, it would be much appreciated.
Rinku
Connie
This recipe is brilliant, we loved it and it will be in regular rotation at our house.
I had to use a neutral oil as i’m out of coconut and my garam masala wasn’t homemade – still delicious
Thanks Rinku 🙂
rinkub@aol.com
My pleasure, one of our favorites too!