Tikka Masala with Fenugreek Microgreens

Tikka Masala with Fenugreek Microgreens

Recipe: Tikka Masala with Fenugreek MIcrogreens

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Makes:  6 Servings

Enjoy this classic take on an authentic Tikka Masala with tofu! It’s got tons of herbal flavors with a kick of spice and is topped with Fenugreek microgreens. Add a side of Basmati rice & Naan bread for dipping!! Bon Appetit!


For the Tofu: 

2,  12 to 14-ounce blocks extra firm tofu

2/3 cup plain Greek yogurt

2 tablespoons minced fresh ginger

1 tablespoon minced garlic 

2 teaspoons ground coriander

2 teaspoons garam masala

2 teaspoons ground cumin

3/4 teaspoon kosher salt

2 tablespoons water

For the Masala: 

2 tablespoons coconut oil

1 medium head cauliflower

1 medium yellow onion

1 tablespoon minced fresh ginger

1 tablespoon minced garlic 

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 tablespoons tomato paste

1 1/2 teaspoons garam masala

1 1/2 teaspoons turmeric

1/8 teaspoon cayenne pepper

1 28-ounce can crushed tomatoes

1 14-ounce can low sodium vegetable broth

1 package frozen peas 

1/2 cup 2% plain Greek yogurt

Side of Basmati Rice

Garnish: Fenugreek Microgreens and Naan Bread for dipping


  • 1. Cut the tofu into 1 to 1 1/2-inch pieces. In a large bowl, stir together the yogurt, ginger, garlic, coriander, garam masala, cumin, salt, and water. Add the tofu pieces and stir gently until they are evenly coated. Let marinate at room temperature for 30 minutes.
  • 2. Get a medium pan and put on medium high heat. Add a little oil and add in your tofu. Cook until crispy on each side and set aside.
  • 3. Prepare the masala next. Heat the coconut oil over medium low in a Dutch oven or similar sturdy, deep pot. Once hot, add the cauliflower, onion, ginger, garlic, salt, and black pepper. Cook, stirring occasionally, for a minute, then increase the heat to medium and continue cooking until sauteed,, about 10 minutes.. Add the tomato paste, garam masala, turmeric, and cayenne. Cook and stir constantly for 30 seconds, until fragrant.
  • 4. Stir in the crushed tomatoes and broth. Bring to a boil. Reduce the heat to low and simmer, stirring occasionally, about 15 minutes.
  • 5. Remove the pan from the heat and let cool for 1 minute. Stir in the peas, then the 1/2 cup yogurt. 
  • 6. Stir in the tofu,. taste and add additional salt and pepper as desired. Sprinkle with fenugreek microgreens and serve warm with naan bread, basmati rice and enjoy! 

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