Step 1

Heat a small or medium frying pan over medium heat. Once warm, add the Whole Tikka Tofu Spices and dry toast. Shake the pan frequently, until the spices are very fragrant and toasty, and the lighter seeds have browned, about 3 minutes. Transfer the seeds out of the pan and allow to cool.

Step 2

Once cool, use a spice grinder or mortar & pestle to grind until fine. Pour into a bowl, add the Tikka Tofu ground spices and stir to combine.

Step 3

In a medium bowl, mix together the spice blend with the yogurt, garlic, ginger, lemon juice, oil, and salt. Pour the marinade over the torn tofu pieces and gently stir with a spatula covering the all of the tofu pieces with the marinade. Cover and refrigerate for 2 hours, or up to 8 hours.

Step 4

When ready cook Tikka Tofu Add a 12-inch cast iron skillet to the second rack from the top and preheat the oven to 500º F.

Step 5

Once the skillet is smoking hot (usually this occurs right when the oven is preheated to 500° F), transfer it to the stove or a pot holder. Turn the broiler to high.

Step 6

Add enough oil to lightly coat the bottom of the pan. Using a big spoon, spoon the marinated tofu into the skillet, leaving the excess marinade behind.

Step 7

Return the tofu loaded skillet to the second oven rack and broil until the tofu is cooked through and charred in some spots on top, 10 to 12 minutes. After 5-minutes, check the Tikka Tofu every few minutes to avoid burning since every oven is different.

Step 8

Heat 3 TBSP of oil in a deep, large sauté pan over medium-high heat. Add the cumin seeds and cook for 1 minute, swirling them in the pan frequently. Then add the dried chilies and cook for another 30 seconds, swirling frequently to prevent burning.

Step 9

Add the onions with a pinch of salt and cook until soft, ~ 6 to 8 minutes. Reduce heat to medium, if needed, to avoid burning onions.

Step 10

Then add the garlic, ginger, diced jalapeño pepper, and turmeric, and cook for 1 minute, tossing frequently. Add the red cayenne, coriander, and tomato paste. Stir frequently for 30 to 60 seconds.

Step 11

Add the canned diced tomatoes and their juices, and cook for 2 to 3 minutes.

Step 12

Add the cilantro stems (save the leaves for the garnish), 3 TBSP of water, and 1 teaspoon kosher salt, and stir. Cover the pan and lower to a simmer.

Step 13

Simmer the masala for 15 minutes, opening the pot to stir occasionally, until the liquid has mostly evaporated. Scoop out the dried red chilies and discard.

Step 14

Add in the coconut milk, garam masala, and Earth Balance. Increase the heat slightly and stir until everything is combined and the Earth Balance is melted.

Step 15

Add the Tikka Tofu and the lemon juice. Simmer for 2 minutes and coat the tofu in the sauce. Taste, and if it’s a bit too acidic, add a few pinches of sugar.

Step 16

Garnish with cilantro leaves. Serve tofu tikka masala over rice and/or with naan bread.