An amazing Tofu Tikka Masala made by simmering perfectly spiced and baked cubes of tofu in a tomato onion curry sauce.
To make this delicious, restaurant style Tofu Tikka Masala the tofu is baked and then simmered in a spicy, tangy, creamy sauce of tomatoes and onions with ginger-garlic paste, spices like turmeric, cayenne, cumin and garam masala, and vegan yogurt. Serve with brown or white basmati rice or an Indian flatbread like naan or roti for the ultimate comfort food meal.
This tofu tikka masala -- spiced, marinated tofu cubes in a luxurious, luscious and creamy curry sauce -- is a dish that I love making on weeknights when I want a delicious meal in a hurry.
This dish riffs off from paneer tikka masala, which is a version of this dish served in Indian restaurants (along with chicken tikka masala), where cubes of paneer, a cottage cheese, are added to an appetizing red sauce and simmered together.
Tofu is a wonderful substitute for paneer and it doesn't disappoint in this recipe, which is super versatile. I can serve it with a very simple rice pilaf, or, if I am feeling like some extra cooking, with a fluffy, soft garlic naan. And it is not a complicated dish, so after a day of running errands or meeting friends, I can get it done in no time at all.
What I also love about this Tofu Tikka Masala is that it is so delicious. The sauce is creamy and tangy and spicy but not hot or overbearing. The tofu, baked until it's chewy outside and soft on the inside, soaks up all of the flavors and becomes a delicious entity on its own. And if I don't feel like making another vegetable side, I don't have to sweat it, because there already are plenty of veggies in this dish.
An interesting fact about tikka masala is that as much as it sounds like -- and is sometimes identified with -- Indian cuisine, it is in fact no more Indian than curry powder or balti cuisine are. Instead, it is a dish created entirely on British soil by residents of Indian origin, who, one can only imagine, were desperate to feed their fire-loving palates with something more vibrant than kedgeree (also a British spin-off of an Indian dish).
Today, tikka masala can be found in restaurants the world over, although it usually includes a meat like chicken and, occasionally, the Indian cheese, paneer. The sauce also includes yogurt. I have eaten them all, in my past life, but I can swear that nothing tastes as good as this very vegan version.
If you're looking for a recipe to make tonight, try this vegan tikka masala recipe. Or try it even if you aren't. And then put up your feet and feel those Sunday night blues melt away.
Ingredients for Tofu Tikka Masala
- 14 oz extra-firm tofu. (water pressed out)
- 1 large onion
- 1 large bell pepper. Red is fine, green is preferred.
- 1 tbsp ginger-garlic paste
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 2 tbsp kasoori methi (dry fenugreek leaves)
- 1 cup vegan yogurt. For a nut-free version use a nut-free yogurt, unsweetened.
- 2 tbsp lemon juice
- 1 tsp paprika. Or Kashmiri red chili powder, or cayenne pepper for more heat.
- ½ tsp turmeric
- 1 tsp vegetable oil
- 2 medium tomatoes
- 2 tbsp raw cashews. Sub with pumpkin seeds if nut-free.
- 1 tsp maple syrup (or sugar)
- 2 tbsp cilantro
- Salt to taste
Storage and freezing
- You can store leftovers of this tofu tikka masala in the refrigerator for up to three days.
- For longer storage, prep the sauce or gravy and freeze. However, prep the tofu up to three days in advance of serving and store in the fridge. The texture of tofu changes quite drastically when it's frozen, so I don't advise putting it in the freezer.
- You can reheat the tikka masala sauce on the stovetop or in the microwave, then add in the tofu cubes and warm through.
More tasty vegan tofu recipes
- Lemon Glazed Tofu
- Vegan Crack Chili Tofu Noodle Bowl
- Instant Pot Vegan Butter Chicken with Tofu
- Blender Tofu Curry
- Kadai Tofu Paneer
For an even quicker way to enjoy this dairy-free dish, try making my jarred Tikka Masala Curry Paste which is quite the lifesaver on busy nights when you want a great meal on the fly. For luck, try this Black Eyed Peas Tikka Masala. Or, for a quirky take on a traditional favorite, try my Tikka Masala Pot Pie.
Tofu Tikka Masala
Ingredients
- 14 oz extra-firm tofu. (water pressed out)
- 1 large onion (Cut one half into large, 1-inch chunks, and chop the other half fine)
- 1 large bell pepper (red or green, diced into 1-inch chunks)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 2 tablespoon kasoori methi (dry fenugreek leaves, crushed in your palms)
- 1 cup vegan yogurt
- 2 tablespoon lemon juice
- 1 teaspoon paprika (or Kashmiri chili powder, or cayenne pepper for more heat)
- ½ teaspoon turmeric
- 1 teaspoon vegetable oil
- 2 medium tomatoes
- 2 tablespoon raw cashews
- 1 teaspoon maple syrup (or sugar)
- 2 tablespoon cilantro (finely chopped)
- Salt to taste
For serving
- Vegan Naan
- Vegan Cucumber Raita
- Basmati Rice (brown or white)
Instructions
- Cut the tofu into six pieces and set aside. Preheat the oven to 400 degrees Fahrenheit.
- In an oven-safe dish or rimmed baking sheet, make the tofu marinade by mixing together the yogurt, ginger-garlic paste, coriander powder, cumin powder, garam masala, lemon juice, paprika, half the kasoori methi, and turmeric. Pour out half the marinade into another oven-safe dish.
- Place the bell pepper chunks and half the onion chopped into 1-inch chunks in one of the oven-safe dishes, and the tofu in the other, in a single layer. Turn the tofu around to coat with the marinade. Toss the vegetables in the other dish with the marinade to coat the veggies evenly.
- Now place both dishes into a preheated oven and bake for 30 minutes or until the tops of the veggies start to brown. Turn the tofu around once halfway through baking.
- While the tofu and veggies are baking, blend the tomatoes and the raw cashews with ½ cup of water into a smooth paste.
- Heat the oil in a large saucepan. Add the finely diced onions and saute for about 8-10 minutes over medium high heat until the onions turn golden-brown.
- Add the tomato-cashew puree and cover and cook for 20 minutes. If the mixture gets too dry, add ½ cup water.
- Add the baked veggies and remaining kasoori methi to the tomato sauce and stir well to mix. If there's any marinade sticking to the dish, pour it into the saucepan, adding some water to the dish if needed.
- Add the tofu to the sauce and again, pour in any marinade, using a little water to release any that is stuck to the dish. Add the sugar or maple syrup, if using. I like this because it rounds out the various flavors in the dish without making it sweet.
- You want the sauce to be creamy but not watery. If your sauce appears too dry, add some water or vegetable stock. Bring to a boil, add salt to taste, and turn off the heat.
- Garnish with cilantro. Serve hot with rice or naan.
Notes
- You can store leftovers of this tofu tikka masala in the refrigerator for up to three days.
- For longer storage, prep the sauce or gravy and freeze. However, prep the tofu up to three days in advance of serving and store in the fridge. The texture of tofu changes quite drastically when it's frozen, so I don't advise freezing it.
- You can reheat the sauce on the stovetop or in the microwave, then add in the tofu cubes and warm through.
- This recipe works wonderfully for low-carb diets with just 10 grams per serving. If you're following a keto diet, cut down the tomatoes to 1 and add 1 teaspoon tomato paste. Cut down the onion to half. Serve with cauliflower rice.
Clara
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
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
Aww, so lovely to hear that Michelle. I am so happy you loved this recipe. Thanks for letting me know!
Jaymie
There is no salt in your recipe. I have looked it over a few times. Is it deliberate or did you miss that?
Vaishali
Salt to taste!
Mari
I am hoping to make this. But cannot put me hands on ginger garlic paste. Can I substitute fresh ginger and garlic?
Vaishali
Yes, you absolutely can. Just make a paste and use.
Mary
I am hoping to make this. But cannot put me hands on ginger garlic paste. Can I substitute fresh ginger and garlic?
Meena
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
So happy you liked it, Meena.
Aman
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
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 it, in fact, here: https://holycowvegan.net/air-fryer-tofu/
Leslie
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
Wow !!! Love the idea of vegan families 🙂 stay blessed !!!
Nancy
Looks amazing and I can't wait to make this. I have all the ingredients, lucky me!
Vaishali
Hope you try! 🙂
Hannah
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
Thanks, Hannah! 🙂