Tofu Tikka Masala with Green Chutney

Tikka is the word for small chunks of food. In some regions, tikka takes it a step further to describe pieces of meat or vegetables marinated then baked in a tandoor oven or iron-skewers.

skewers of Tofu Tikka Masala with Green Chutney
Photo: Jason Donnelly
Prep Time:
30 mins
Marinate Time:
30 mins
Grill Time:
5 mins
Total Time:
30 mins
4 skewers + 3/4 cup chutney


  • 1 recipe Pressed Tofu, cut into 1 1/2x3/4-inch pieces

  • 1 medium red bell pepper, cut into 1 1/2-inch pieces

  • 1 small red onion, cut into 1 1/2-inch pieces

  • 1 lime

  • 1 cup plain 2% Greek yogurt

  • 3 teaspoon Masala

  • 3 teaspoon grated fresh ginger

  • 2 cloves garlic, minced

  • ½ teaspoon salt

  • ½ teaspoon ground turmeric

  • 1 cup packed fresh cilantro leaves

  • ½ cup packed fresh mint leaves

  • Lime wedges


  • 2 tablespoon plus 2 teaspoons cumin seeds

  • 1 tablespoon coriander seeds

  • 2 teaspoon mustard seeds

  • 1 teaspoon whole black peppercorns

  • 1 teaspoon crushed red pepper

  • ¼ teaspoon cardamom seeds

  • 4 whole cloves


  1. Place Pressed Tofu, bell pepper, and onion in a resealable plastic bag set in a shallow dish. For marinade, remove 1/2 tsp. zest and squeeze 2 tbsp. juice from lime. In a small bowl combine lime zest, 1 Tbsp. of the lime juice, 1/2 cup of the yogurt, 2 tsp. of the Masala, 2 tsp. of the ginger, the garlic, salt, and turmeric. Pour marinade over tofu mixture. Seal bag, turn gently to coat tofu and vegetables. Marinate in refrigerator 30 to 60 minutes.

  2. Meanwhile, for green chutney, in a food processor combine cilantro, mint, and remaining 1 Tbsp. lime juice, 1/2 cup yogurt, 1 tsp. Masala, and 1 tsp. ginger. Cover and process until smooth, adding 1 to 2 Tbsp. water if needed to reach a sauce-like consistency. Season to taste with additional salt.

  3. On four 10-inch skewers alternately thread tofu, bell pepper, and onion.* Grease grill rack. Grill skewers, covered, over medium heat 5 to 6 minutes or until tofu is golden and vegetables are crisp-tender, turning occasionally.

  4. Serve skewers with green chutney and lime wedges.


  1. Heat a 10-inch dry skillet over medium. Add spices. Cook 1 to 2 minutes or until fragrant, shaking skillet occasionally. Cool slightly. Finely grind in a spice grinder or with a mortar and pestle. Store at room temperature up to 3 months. Makes about 6 Tbsp.

Pressed Tofu

Drain a 14- to 16-oz. pkg. extra-firm water-packed tofu. Fold two paper towels into quarters. On a plate layer tofu between paper towels. Weight it down by placing a second plate on top and adding a pot or a few unopened cans of food to the plate. Let stand 30 minutes, replacing paper towels if they get completely wet.


If using wooden skewers, soak in water 30 minutes. When adding the tofu pieces to the skewers, insert the skewers lengthwise.

Grill Pan

Or heat a greased grill pan or griddle over medium. Grill skewers 6 to 8 minutes or until tofu is golden and vegetables are crisp-tender, turning occasionally.

Nutrition Facts (per serving)

159 Calories
7g Fat
11g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 159
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 528mg 23%
Total Carbohydrate 11g 4%
Total Sugars 5g
Protein 17g
Vitamin C 43.9mg 220%
Calcium 390mg 30%
Iron 4.3mg 24%
Potassium 213mg 5%
Folate, total 40.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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