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It all started with a small idea:
To create a vegan version inspired by one of the most beloved Indian dishes – Tikka Masala (a.k.a. Butter Chicken).
But instead of trying to replicate it one-to-one, I followed a looser, more intuitive path – one that let the dish become fully mine.
What makes this recipe special? 🌟
🌿 100% plant-based, no flavor compromises
🍛 A rich, velvety masala sauce
👩🍳 Silky tofu patties – blended and easy to shape
🧘♀️ A creative, playful process that doesn’t require perfection
🍽️ Perfect with rice, naan, or just a cozy bowl to curl up with
Creamy tofu patties – made right in the blender 🌀
Instead of slicing or frying tofu cubes, I blended the tofu into a smooth mixture.
I added spices, a touch of oil, a little water – and blended it into a soft, scoopable texture that’s easy to shape into patties.
Homemade masala sauce, full of warmth 🍅🥥
While the tofu was resting, I built the sauce:
Sautéed onion until golden, added fresh ginger, garlic, and warming spices – then poured in crushed tomatoes and let it simmer gently.
After blending the sauce until silky, I returned it to the pan, added full-fat coconut milk, a bit of water, and a handful of dried fenugreek leaves (optional, but worth it for the extra depth).
Bringing it all together – gently and with care 🍽️
I shaped the tofu mixture into patties and nestled them gently into the sauce.
They simmered for about 10 minutes – just enough to soak up all those beautiful flavors.
In the meantime, I cooked up some fluffy white rice and homemade chapati – the perfect side to scoop and soak every last drop.
A quick tip 📝
You can prep the tofu mixture a day ahead and store it in the fridge.
The flavors will deepen – and the texture will be even easier to work with the next day.
So… what did I end up with? ✨
Soft, melt-in-your-mouth tofu patties in a cozy, aromatic sauce – rich with flavor, smooth in texture, and warm in spirit.
A dish that doesn’t shout – but stays with you long after the last bite.
Enjoy every bite 🙏❣
📌 Loved the recipe? Give it some stars! ⭐⭐⭐⭐⭐
It really helps boost the blog – and gives me the inspiration to keep creating delicious things 💛
RECIPE
Where Tofu Meets Masala MagicTofu Balls
- 500 gram firm tofu, drained and diced
- ¼ cup water add gradually, as needed
- ¼ cup oil
- 2 cloves garlic, minced
- ½ teaspoon ginger powder
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon chili powder
- ½ teaspoon salt by taste
Masala Sauce
- 2 Tablespoon canola or sunflower oil
- 1 Tablespoon coconut oil
- 1 onion, sliced
- 1 Tablespoon garlic, minced
- ½ Tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- 400 gram crushed tomatoes one can
- ½ teaspoon chili powder by taste
- ½ teaspoon ground fenugreek powder
- 1 cup coconut cream
- ¼ cup water as needed
- ½ teaspoon sugar by taste
- 1 teaspoon salt by taste
- ½ teaspoon Dried fenugreek leaves (Kasoori Methi) optional
For Serving
- Coriander or parsley leaves, chapati, white rice
Tofu Balls
- Put all the ingredients for the tofu balls except the water in a blender, process for a few seconds, and gradually add water: add a tablespoon of water and process for a few seconds; add another tablespoon of water and process for a few seconds until you get a uniform but thick mixture. Set aside or in the fridge to set. You can also prepare it a day in advance, cover it, and store it in the refrigerator.
Masala Sauce
- Heat canola oil and coconut oil in a large skillet or wok. Add the onion and fry for a few minutes until it becomes translucent.
- Add garlic and ginger and fry for a minute until fragrant. Add cumin, garam masala, ground coriander, chili, and fenugreek powder, and fry for a few seconds while stirring until fragrant.
- Add crushed tomatoes, bring to a boil, lower the heat, and cook for ten minutes, stirring occasionally.
- Remove from the heat, transfer the mixture to a blender, and process until you get a smooth mixture.
- Pour the sauce back into the wok. Add water, coconut milk, sugar, and salt. Sprinkle the fenugreek leaves, mix well, taste, and adjust seasoning if necessary.
- Form balls from the tofu mixture with a diameter of about four cm (approximately 1.5 inches) and place them in the sauce. Using a spoon, pour the sauce on the meatballs. Cook for about ten minutes on low heat so the sauce bubbles gently; remove from the heat.
- Garnish with cilantro or parsley and serve with rice, and/or chapati.
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