Main Course Recipes

Tofu and Chickpeas Tikka Masala

4 servings
NEW

Today we’re making a fantastic twist on an Indian restaurant classic: Tofu and Chickpea Tikka Masala. Instead of buying a pre-made Garam Masala, I’ll show you how to mix your own spices from scratch. This gives you total control over the rich, vibrant flavors and saves you money! Read More

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Tom the ChefPublished: 10.26.2026
Main Course Recipes
NEW
Vegetarian
45 min.
45 min.
2/5
834 calories Per Serving (of 4) Read More

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Tofu and Chickpeas Tikka Masala

4 servingsNEWTom the ChefPublished: 10.26.2026 ☆☆☆☆☆0x(write a review)👁10x
45 min.
45 min.
2/5
🖨Print

Ingredients:

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Seasoning Mixture
5 TSP of ground turmeric
4 TSP of ground ginger
1 TBSP of ground cumin
1 TBSP of ground coriander
1 TSP of ground pepper
¼ TSP of ground cinnamon
Pinch of ground cloves
½ TSP of salt
5 cloves of garlic - peeled and grated
Protein
1 LB of extra-firm tofu
2 cups of chickpeas from a can - drained
Sauce
2 TBSP of frying oil - adjust if needed
1 medium onion - peeled and finely chopped
4 cups of tomatoes - diced or crushed, from a can with liquid, or puree (or fresh diced*)
2 TBSP of ground cardamom
1 TSP of crushed pepper flakes
1 TBSP of dried cilantro (or 2 TBSP of finely cut fresh cilantro)
½ TSP of salt
1 ¾ cups of heavy cream
Optionally Serve with
Rice
Indian Rice
Naan Bread
*Use any kind of tomato you like. Peeling them is unnecessary since you'll process the sauce with an immersion blender anyway. But if you want to peel them anyway, the easiest way is to perform a crosscut on the bottom and cut off the part after the stem. Then, blanch them in boiling water for about 30 seconds. Place them in ice water to cool (about 1 - 2 minutes), then peel them by hand.

Tools:

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Measuring cups and spoons
Chef's Knife & Cutting Board
Medium Mixing Bowl (about 3 - 4 QT)
Whisk
Food Container
Small Hand Grater or Garlic Press (for garlic)
Silicone Spatula
Wooden Spoon or High-Temperature Silicone Spatula
Large Stir Fry Pan - Wok or Large Sauté Pan (12" or more)
Immersion Blender or Food Processor or Blender

Nutrition per 1 Serving:(recipe split into 4 servings)

Estimated
Calories 834 Protein 46.9 g Fat 63.7 g Saturated fat 27.8 g Carbohydrate 28.7 g Sugars 10.0 g Fiber 9.4 g Sodium 660 mg Cholesterol 179 mg
Vegetarian
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:

1.Seasoning Mixture:

1.1.
Place into a medium mixing bowl:
5 TSP of ground turmeric
4 TSP of ground ginger
1 TBSP of ground cumin
1 TBSP of ground coriander
1 TSP of ground pepper
¼ TSP of ground cinnamon
Pinch of ground cloves
½ TSP of salt
5 cloves of garlic - grated

Stir with a whisk until fully mixed (about 30 seconds).

1.2.

Then, put about 2/3 of the mixture into a small food container and place in the refrigerator for later sauce preparation.

1.3.

Leave the remaining ⅓ in a mixing bowl for the following step.

2.Tofu and Chickpeas Preparation:

2.1.

Unpack the tofu, drain excess liquid, dice (about ¾” dice), and place in the bowl with the seasoning mix.

2.2.

Drain the liquid from the chickpeas and place them in the bowl with the seasoning mix.

2.3.

Thoroughly but gently fold together with a spatula.

2.4.

Put aside for later steps (no marinating time necessary).

3.Cook Sauce:

3.1.
Preheat stir-fry pan on medium-high heat with 2 TBSP of frying oil and add:

1 medium onion - finely chopped

Sauté, stirring occasionally, until the onions are glossy (about 2 - 3 minutes).

3.2.
Add:
4 cups of tomatoes
2 TBSP of ground cardamom
1 TSP of crushed pepper flakes
1 TBSP of dried cilantro
½ TSP of salt
1 ¾ cups of heavy cream

Seasoning mixture from the small food container

Thoroughly stir them together.

3.3.

Bring it to a simmer (about 195°F) with occasional stirring.

3.4.
Lower heat to medium and let it simmer for about 10 minutes with occasional stirring.
Tip:
If the sauce thickens too much during any cooking phase, add water and stir vigorously until fully combined (¼ cup at a time).
3.5.

Then, by using an immersion blender, briefly process the sauce while still cooking (about 30 - 60 seconds).

4.Finalize and Serve Tofu and Chickpeas Tikka Masala:

4.1.

Add tofu and chickpeas and briefly stir together.

4.2.

Then let it simmer on medium heat with occasional stirring until all ingredients are nicely blended (about 5 - 10 minutes).

4.3.

Taste and add salt and pepper if needed.

4.4.

Serve over rice, Indian rice, and with garlic naan.

Tofu and Chickpeas Tikka Masala
Tofu and Chickpeas Tikka MasalaTofu and Chickpeas Tikka MasalaTofu and Chickpeas Tikka MasalaTofu and Chickpeas Tikka Masala

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