I haven't had tikka masala in an Indian restaurant, but I've had many other dishes in many Indian restaurants (including in India). This is not an authentic dish, obviously, because one generally doesn't find tofu in Indian food. However, it's still a good, filling and healthy dish. The method of coating the tofu in the spice mixture gives it a nice flavor and texture. The sauce is a nice consistency and is plenty flavorful. We buy authentic garam masala (from an ethnic grocery, not a chain store) and I think it makes a difference. I would make this again.
Vegetarian Tikka Masala
From EatingWell: November/December 2013
In this vegetarian tikka masala recipe, we combine crisp tofu pieces and vegetables in a spiced tomato sauce to make a healthy and flavorful dish. If you like spicy food, increase the amount of crushed red pepper. Serve with steamed brown rice for a healthier take on a classic takeout dish.
11 Reviews for Vegetarian Tikka Masala
I've made this half a dozen times and it is a standard weekly go-to dish when we want to have a flavorful tofu/vegetarian meal. Fresh garam masala mix from our local co-op makes the dish come alive. The texture, color, heat, and vibrant flavors created by the ginger, garlic, and garam masala keep us coming back time and time again. I'd serve this for a company meal for our friends who like spicy Indian food.
Our experience was similar to others - it was very tomato-ey and nothing like Indian food I've had in a restaurant. We thought it was extremely bland as well.
I also thought that the sauce was too acidic and yellowy brown, not at all like the creamy red sauce to which I am accustomed. It did not taste like any tikka masala I have had either. That being said, it was a very flavorful dish. If we make this again we may reduce the garam masala we use, add more cream or yogurt, and let it simmer longer.
Maybe it's just our garam masala, but this came out NOTHING like any restaurant or take-out version we've ever tried... and we've tried a lot. Even with the 1/3 cup of half and half it was still a very dark brown color-- it never approached that nice red you usually have in a tikka masala sauce-- and it was much to acidic. The tomatoes barely have enough time to cook through, let alone soften and let their flavors mellow out. We ended up cooking the tomatoes and veggies about 10 to 15 minutes longer than suggested and added a handful of cilantro at the end to brighten up the flavors. We would have tried adding some yogurt if we had any on hand. We're hoping to try it again with a different spice mixture... and it was totally edible as it. Good... but not great or awesome.