Prepare Tofu: Place extra-firm tofu block on a plate lined with 2 paper towels. Place another plate on top and place a canned food item or pasta sauce jar on top to add weight. Press it gently to squeeze out any excess moisture then pat it dry. After that, cut it into 1-inch cubes.
Marinate Tofu: Combine the marinade ingredients in a bowl and add the tofu pieces. Toss it gently toss to coat the tofu evenly. Let the tofu marinate for 15-20 minutes while you start prepping the other ingredients.
Crisp tofu in air fryer: While the curry is cooking, crisp the tofu in the air fryer. Preheat the air fryer to 400℉ for 2 minutes. Spray the fryer basket with olive or avocado oil. Add the marinated tofu and spread it in a single layer. You may have to cook the tofu in 2 batches to prevent overcrowding. Cook for 10-12 minutes, shaking the basket after 8 minutes. Or, bake in oven: Alternatively, cook it in the oven. Preheat the oven to 400℉. Spread the tofu on a parchment-lined baking tray and bake for 15-20 minutes, flipping the pieces once in between. Save any leftover marinade to add to the curry later.
Saute aromatics: While the tofu is cooking, heat a deep 3-qt saucepan on medium-high heat. When heated, add oil, onions, ginger and garlic. Stir and sauté for 3-4 minutes or until onions soften and turn golden in color (not brown).
Add curry ingredients and cook: Add tomato, cashews, and spices and stir well. Add 1 cup of water and bring it to a simmer. Reduce the heat to medium, cover the pan, and cook for 12-15 minutes, stirring in between.
Blend sauce: Turn off the heat. Using an immersion blender blend the curry into a smooth texture. If the mix looks dry, stir in ¼-½ cup water before blending it. Note: If using a regular blender, for safety reasons, wait for the sauce to cool down and then puree.
Finish & garnish: Turn on sauté. Add kasoori methi, coconut milk (or heavy cream), baked tofu cubes, and sugar, and simmer on medium heat for about 3-4 minutes. Check for taste and adjust the sugar and salt according to taste. Garnish with fresh cilantro and enjoy!
Alternate Method for Curry: Instant Pot Instructions
Saute aromatics: Turn on Saute mode to pre-heat your Instant Pot. When heated, add oil, onions, ginger and garlic. Stir and sauté for 3-4 minutes or until onions soften and turn golden in color.
Add curry ingredients and spices: Add tomato, cashews, and spices. Stir well and saute for 2-3 minutes, until tomatoes begin to soften. cancel Saute.
Add water: Add water and use that to deglaze the brown bits that may have stuck to the bottom of the pot.
Pressure Cook: Lock the lid in place and select Pressure Cook/Manual for 5 minutes at high pressure, on sealing mode. Let the pressure release naturally for 5 minutes (NPR) followed by a quick pressure release. Open the lid after the pin drops.
Blend sauce: Using an immersion blender, puree the cooked ingredients into a smooth sauce. To avoid splashes while blending the sauce, carefully lift and tilt the pot so the head of the immersion blender gets fully submerged in the sauce. If using a regular blender, for safety reasons, wait for the sauce to cool down and then puree.
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Notes
Using semi-firm tofu: If using firm tofu instead of extra-firm tofu, press the tofu for 15 minutes, then pat it dry with paper towels.
Bake the tofu in a single layer: Whether you're using the air fryer or oven, spread the tofu in a single even layer and cook to achieve a charred, crispy texture. If you decide to use the air fryer, you may need to cook the tofu in two batches.
Make Vegan Tikka Masala: Use soy or coconut yogurt in the marinade, and coconut milk for the curry.
For healthy and low-carb tikka masala, serve the tofu and curry sauce with cauliflower rice or keto roti for a complete meal.
Meal Prep tip: Double this tofu tikka masala recipe and use it for multiple meals. Serve it over rice or stuff it into pita pockets.
Cashews: If your cashews are drier (old), soak them in hot water for 15 minutes to ensure that they soften after cooking and result in a smooth sauce. If you want to skip them for any reason, stir in an additional ¼ cup of cream into the sauce to compensate for the creamy texture.
Sauce texture: You can blend the sauce until you reach your desired texture. You can leave it slightly chunky or blend it into a smooth consistency. If your sauce is too thick, add a few tablespoons of hot water while blending.
Note: The nutrition facts below are my estimates based on a full-fat coconut milk-based sauce. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.