This delicious tofu tikka masala is made by simmering cubes of tofu in a creamy tomato onion curry sauce. Serve with basmati rice, naan or roti for the ultimate Indian comfort meal.
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The best tofu tikka masala
Tofu tikka masala -- spiced, marinated tofu cubes in a luxurious, luscious and silky curry sauce -- is a dish I love making on weeknights when I want a delicious meal in a hurry. It's also a must-make recipe if you love velvet-textured Indian sauces like tofu makhani, tofu curry and vegan butter chicken.
The tofu tikka masala riffs off from paneer tikka masala, a popular Indian restaurant dish where cubes of paneer, a cottage cheese, are added to an appetizing red sauce and simmered together. I substitute the paneer in this recipe with tofu, which has a similar albeit more porous texture than paneer does. It's a trick I've long used for veganizing Indian recipes like vegan palak paneer and matar paneer.
This recipe appears to have a long list of ingredients and you have to make two sauces, but if you look carefully you'll find that most of the ingredients are repeated for use in the two sauces. Making two sauces and then combining them adds more complexity of flavor and texture, and it's actually quite simple because everything happens in a single pot. Marinating and frying the tofu on a skillet before adding it to the sauce gives the tofu wonderful flavor and a chewy texture on the outside even as it remains soft and luscious on the inside.
What I really love about this dish is that it has a vivid interplay of flavors and textures but it is not spicy or overbearing. The cashews make the sauce creamy and mild and the tofu soaks up all of the fantastic flavors. And if you don't feel like making another vegetable side dish for dinner it's okay because there already are plenty of veggies here.
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Recipe card
Tofu tikka masala recipe
Ingredients
For tofu tikka
- 1 cup vegan yogurt
- 1 tablespoon lemon juice
- 1 heaping teaspoon ginger-garlic paste
- 1 teaspoon garam masala
- 2 teaspoons oil
- 14 oz extra-firm tofu (or super firm high-protein tofu. If using extra firm tofu press out as much water as you can before using. Cut the tofu in ¾th-inch cubes).
- 1 large green bell pepper (deseeded and diced into ¾th-inch chunks)
- 1 onion (cut into large, one-inch chunks)
- Salt to taste
For tomato onion sauce
- 1 teaspoon oil
- 1 medium onion (finely chopped)
- 2 bay leaves
- 1 teaspoon ginger garlic paste
- 2 medium tomatoes (finely diced)
- 1 heaping tbsp tomato paste
- 4 tablespoons raw cashews
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 teaspoon paprika (or Kashmiri chili powder, or cayenne pepper for more heat)
- 1 teaspoon garam masala
- 1 cup water
- Salt and ground black pepper to taste
For masala sauce
- 1 teaspoon oil
- 1 medium onion (finely chopped)
- 2 medium tomatoes (finely diced)
- 2 tablespoons kasoori methi (dry fenugreek leaves, crushed in your palms)
- 1 teaspoon garam masala
- 1 tablespoon maple syrup (or sugar)
- 1 cup water
- 2 tablespoons cilantro (finely chopped)
- Salt to taste
Instructions
Make the tofu tikka
- In a bowl, place vegan yogurt, lemon juice, paprika, ground cumin, ground coriander, half the ginger garlic paste, a teaspoon of garam masala and salt. Mix the marinade ingredients until thoroughly combined. Toss tofu cubes in the marinade using a spoon.
- Heat a skillet with 2 teaspoons oil. Add the tofu tikka cubes and cook until the tofu is evenly golden-brown on all sides.
- Stir cubed onions and bell peppers into the tofu cubes and saute together for a couple of minutes. Remove the tofu and vegetables to a bowl or plate and set aside.
Make the tomato-onion sauce
- In the same pan, add 1 teaspoon oil. Add half the finely chopped onions and bay leaves along with some salt and ground black pepper to taste.
- Saute until onions are soft and just beginning to color. Stir in the remaining ginger garlic paste and saute for 30 seconds.
- Stir in half the diced tomatoes and the tomato paste and mix well.
- Stir in the spices: ground coriander, turmeric, paprika, ground cumin and garam masala. Mix well and sauté for a minute to toast the spices. Add the cashews.
- Add a cup of water and mix well. Remove the sauce to a blender and carefully blend into a smooth paste. Set aside.
Make masala sauce
- To the same pan add a teaspoon of oil. Add the remaining onions and saute until beginning to change color. Stir in the remaining tomatoes.
- Add the kasoori methi and remaining garam masala to the pan and mix well.
- Add the reserved tofu tikka cubes along with the bell peppers and onions to the pan. Stir in the blended tomato-onion sauce and add another cup of water and the maple syrup. Mix well.
- Bring the tofu tikka masala to a boil. Lower heat to a simmer and cook 10 minutes for the flavors to meld. Stir in cilantro and serve hot.
Nutrition Information
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Recipe FAQs
To air-fry, place a piece of tin foil inside the airfryer so the marinade doesn't drip to the bottom of the air-fryer, leaving behind a mess. Air-fry for 12 minutes at 350 degrees F/180 degrees C.
To bake, line a baking pan with foil. Place the tofu on it in a single layer and bake in a preheated 350 degrees F/180 degrees C oven for 20 minutes. Flip the tofu cubes and bake a little longer if needed.
Use my easy tikka masala curry sauce for weeknight meals. It is so easy to make on a weekend and you can store a jar in your fridge or freezer for weeks. When you are ready to make tikka masala it will take you less than 20 minutes to put the dish together.
Replace the cashews in the tikka masala sauce with an equal quantity of raw pumpkin seeds.
Serve the tikka masala with jeera rice or basmati rice or with soft, fluffy vegan naan or roti. You can also add vegan cucumber raita or kachumber on the side.
Store leftovers in the refrigerator for up to three days. You can also freeze for up to three months. Tofu, when frozen, changes its texture dramatically so I recommend that you freeze the sauce separately and prep and add the tofu the day of serving. Reheat the tikka masala sauce on the stovetop or in the microwave.
Kim Bueckert says
I'm looking for a vegan recipe I can make ahead and freeze for my siste for my sister who has company coming. Can this be frozen?
Vaishali says
Yes, but tofu changes texture after freezing and becomes more porous. I'd advise freezing the sauce alone and marinating and frying up to two days before. Put them together a day or two before you plan to serve and store in fridge meanwhile
Natasha says
My my this is so flavorful. It is better than the restaurant version with cheese. This tofu tikka masala is going to be made again and again. Thanks for a gorgeous recipe.
Tanya says
All I have to say is YUM!!! As usual your recipe did not disappoint!
Kasia says
Hi, Dear Vaishali, it's still confusing. The proportions aren't mentioned when the tofu tikka marinade is described. Could you suggest a way to deal with it?
Vaishali says
Which part is not clear? I've specified all the amounts, and in some cases where you are not using the full amounts I've specified the proportion of the total you need to use. Are you looking at the recipe card?
gail says
Confusing on the spices and how they are divided for marinade and sauce.
Vaishali says
I've clarified further. Hope that helps!
Clara says
This is my favorite tofu tikka masala recipe, the best I've found on the internet. It is so full of flavor and full bodied. I usually serve it with storebought naan although I want to try your vegan naan next.
Michelle says
All of the recipes on the Internet I started using the computer as my cookbook in 1993, this is the best. It has so much flavor and being Caribbean, this is important. I am a follower for life!
Vaishali says
Aww, so lovely to hear that Michelle. I am so happy you loved this recipe. Thanks for letting me know!
Jaymie says
There is no salt in your recipe. I have looked it over a few times. Is it deliberate or did you miss that?
Vaishali says
Salt to taste!
Mari says
I am hoping to make this. But cannot put me hands on ginger garlic paste. Can I substitute fresh ginger and garlic?
Vaishali says
Yes, you absolutely can. Just make a paste and use.
Mary says
I am hoping to make this. But cannot put me hands on ginger garlic paste. Can I substitute fresh ginger and garlic?
Meena says
This recipe is amazing. I made a big batch for family over the holidays and it was gone in minutes. Even the kids loved it. Thank you!
Vaishali says
So happy you liked it, Meena.
Aman says
I tried this out. Very easy to follow instructions. But the flavor was a little bland for us. Next time I would add some green chilies and some pepper. But I loved the color and the texture of the gravy. I would also suggest dry frying the tofu instead of baking it in the oven.
Thanks for letting me experiment with an all time favorite dish - vegan style!
Vaishali says
Hi Aman, happy you tried it. Spice is a personal preference, like salt, and I try to balance it for my family and for readers who aren't used to extremely hot dishes. You absolutely can add more green chiles if that's your preference. When I first posted this recipe I didn't have an air fryer, but yes, air-fried tofu would be great here. I have a great recipe for air fryer tofu on the blog.
Leslie says
This looks delish! Thank you for all your posts. Our entire family(husband,3kids,& son in law..working on my mom) became vegan last August 2016 and feeling great! Was blind but now our eyes are wide open. Feel blessed that our kids will be healthier, live longer and we will too❤☺?
N says
Wow !!! Love the idea of vegan families 🙂 stay blessed !!!
Nancy says
Looks amazing and I can't wait to make this. I have all the ingredients, lucky me!
Vaishali says
Hope you try! 🙂
Hannah says
Oooh Chicken Tikka Masala was my husband's favorite in his pre-vegan days. I'll have to make him this soon! Looks wonderful 🙂
Vaishali says
Thanks, Hannah! 🙂