Begin by pressing your extra firm tofu to remove excess moisture—this ensures better marinade absorption. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 15 minutes.

Cut the tofu into bite-sized cubes, ready to soak up all those delightful flavors.

In a mixing bowl, create a marinade by combining Greek yogurt, minced ginger, minced garlic, ground coriander, garam masala, ground cumin, and a pinch of kosher salt. Toss your cubed tofu gently in the marinade until well-coated. Allow it to marinate for at least 30 minutes.

Preheat your oven to 400°F (200°C) and spread the marinated tofu cubes on a lined baking sheet. Bake for about 25 minutes, or until the tofu is golden and slightly crispy on the edges.

While the tofu is baking, heat 2 tablespoons of oil in a large skillet over medium heat. Sauté a diced yellow onion along with minced ginger and garlic until they soften, about 5 minutes.

Stir in the ground coriander, garam masala, and ground cumin into the onion mixture for about 1 minute. Next, add tomato paste and crushed tomatoes, stirring to combine. Pour in 1 cup of vegetable broth and let the sauce simmer for 10 minutes.

Gently fold the baked tofu and frozen peas into the simmering sauce, cooking until everything is heated through, about 5 minutes.

Your Tofu Tikka Masala is now ready to serve! Enjoy this creamy dish over basmati rice or with warm naan.