This Vegan Tikka Masala is a delicious plant-based version of the beloved Indian curry. It uses tofu instead of chicken for protein and swaps dairy for coconut cream. Its rich, creamy and mildly spiced tomato sauce has an authentic restaurant-quality taste but is budget-friendly.

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What Is Tikka Masala?
Tikka masala is a beloved Indian dish that consists of grilled protein that has been marinated in spices and yogurt, aka ‘tikka’. To recreate tikka more easily at home, some recipes (like this one) bake the protein rather than grilling it. The ‘masala’ part refers to a mix of spices used in Indian cooking, often including garam masala, cumin, coriander, and turmeric. These spices are combined with a tomato-based sauce, to make a rich, cozy curry. Legend has it that Indian restauranteurs in Britain developed this famous curry back in the 1960s. Supposedly, the British found chicken pieces were too dry to enjoy alone with naan bread, so the chef quickly made a masala sauce to put the chicken pieces in.
Veganizing Tikka Masala
This Vegan Tikka Masala replaces the traditional chicken with extra firm tofu. Tofu is an excellent plant-based protein that absorbs flavors well, making it a perfect stand-in for chicken in this dish. To make it taste its best, press the tofu before marinating. This compacts the tofu, priming it to absorb the flavors of the marinade like a sponge. The masala is made in the typical way by cooking onions, garlic, ginger, tomatoes and traditional Indian spices into a thick sauce.
Ingredients
This list of ingredients might look long, but it’s mostly because of the spices. It really comes down to spices, tofu, coconut cream, onion, garlic and ginger, plus whatever you’d like to serve it with.
You’ll find a detailed list of ingredients with exact measurements in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- Extra firm tofu
- Lemon
- Yellow onion
- Fresh ginger
- Fresh garlic
- Fresh cilantro (coriander) to serve
- Tomatoes
- Basmati rice
- Naan
- Canned coconut cream (unsweetened)
- Neutral vegetable oil
- Vegetable broth
- Salt
- Kashmiri red chili powder (optional)
- Cumin
- Paprika
- Ground coriander
- Garam masala
- Turmeric powder


How To Make Vegan Tofu Tikka Masala
Check out the step-by-step photos below to see how to make Tofu Tikka Masala. You can find more detailed instructions and ingredient quantities in the recipe card at the bottom of this post.

Step one: To make the tikka, press the tofu and dice into cubes. Add to a large baking dish and coat with lemon juice, ginger, garlic and spices.

Step two: Add coconut cream and mix gently until evenly distributed. Marinate for at least 15 minutes, or transfer to the refrigerator, covered, for up to 10 hours.

Step three: Bake tofu for 35 minutes at 350°F (180°C).

Step four: To make the masala, fry onion in a large pot on medium-high heat for 3-5 minutes, until translucent.

Step five: Add ginger and garlic, stir for 1 minute, then add spices and stir for 30 seconds. Add chopped tomatoes, cook for 8-10 minutes until soft and pulpy. Lastly, add vegetable broth and simmer until thickened.

Step six: Add tofu and pan drippings. Gently stir to combine, then turn off heat. Add a splash of water or coconut milk to thin sauce if needed. Stand for 5 minutes.

Step seven: Serve with basmati rice or naan and garnish with fresh cilantro (coriander) leaves.
Expert Tips
- Press the tofu: Don’t skip this step! It allows the tofu to absorb as much flavor as possible from the marinade.
Serving Suggestions
Serve Vegan Tikka Masala with Basmati rice or Indian flatbread, like naan or chapati, to mop up the sauce. To add more flavor, top it with vegan yogurt raita and chutney. For a complete Indian feast, pair this Vegan Tikka Masala with flavorful Brinjal Bhaji, a traditional dish made with aubergines and aromatic spices or aloo palak, Indian onion salad, Biryani, Palak Tofu and Kachumber salad.
Storage Instructions
Leftovers can be kept in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. If freezing, please note that the tofu texture will be spongier and slightly stringy once thawed. This could be desirable if you like a meaty texture, but even if you don’t, the sauce will mask most of the difference. If you’re curious about this vegan secret hack on freezing tofu – check out my post on How to Make Tofu Taste Like Chicken to learn more.
Reheat leftover Tikka Masala in the microwave or on the stovetop. Make sure to only reheat leftovers once for food safety.
Video – Watch Me Make This Recipe
I hope you enjoy this Vegan Tikka Masala recipe! It would be delicious served with fresh garlic naan bread and steamed rice. For more creamy plant-based curries, check out my Dal Curry, Oven Baked Cauliflower Korma and Thai Chickpea Curry. Let me know your thoughts on this Tikka Masala in the comments below, or feel free to tag me in your posts on Instagram – my handle is @glowdiaries___ 🙂

Vegan Tikka Masala (Made with Tofu)
Ingredients
Tofu Tikka
- 2 pounds extra firm tofu pressed, cut into 1-inch cubes; approx. 900g
- 3 tbsp lemon juice from about 1 lemon; approx. 42g
- 1 tbsp salt divided
- 1 tbsp ginger minced; approx. 14g
- 1 tbsp garlic minced; approx. 3–4 cloves or 14g
- 1 tbsp cumin
- 1 tbsp paprika sweet or smoked
- 1 tbsp ground coriander
- ½ tbsp garam masala
- ½ tbsp Kashmiri red chili powder or ½ tsp cayenne pepper for more heat
- 1 13.5 oz can coconut cream unsweetened; approx. 400ml or 368g
Masala
- 2 tbsp vegetable oil neutral oil (e.g., canola or avocado)
- 1 large yellow onion halved and thinly sliced; approx. 1¼ cups or 150g
- 1 tbsp ginger minced; approx. 14g
- 4 cloves garlic minced; approx. 14g
- 1 tsp ground turmeric
- 1 tbsp paprika
- ½ tbsp ground coriander
- ½ tbsp Kashmiri red chili powder or ½ tsp cayenne as a sub
- ½ tbsp garam masala
- ½ tsp salt adjust to taste
- 2 medium tomatoes diced; approx. 1⅓ cups or 240g
- 1½ cups vegetable broth approx. 350ml
To serve
- fresh cilantro to garnish; optional
- cooked basmati rice for serving; optional
- naan vegan if needed; optional
Instructions
Make the Tofu Tikka:
- Wrap tofu in a clean kitchen towel and place a heavy object on top. Press for at least 10 minutes (up to 1 hour) to remove excess moisture. Then cut into 1-inch cubes.
- In a large baking dish, combine tofu, lemon juice, ½ tablespoon salt, ginger, 1 tablespoon garlic, cumin, paprika, 1 tablespoon ground coriander, ½ tablespoon garam masala, and chili powder. Toss gently to coat, then stir in the coconut cream until fully coated. Let marinate for at least 15 minutes at room temperature or refrigerate for up to 10 hours.
- Preheat oven to 350°F (180°C). Bake marinated tofu in a single layer for 35 minutes, or until lightly golden and slightly crispy. Set aside, reserving any pan drippings.
Make the Masala Sauce:
- While tofu bakes, heat oil in a large saucepan over medium-high heat. Add sliced onion and cook, stirring frequently, for 3–5 minutes until translucent.
- Add remaining garlic and cook for 1 minute, then stir in turmeric, remaining coriander, remaining garam masala, and chili powder. Cook for 30 seconds until fragrant.
- Add diced tomatoes and cook, stirring often, for 8–10 minutes until soft and saucy. Stir in vegetable broth, bring to a simmer, and cook for 15 minutes until thickened slightly. Season with remaining ½ tablespoon salt (or to taste).
- Combine tofu with masala:
- Add baked tofu and any pan drippings to the sauce. Stir gently to coat and heat through. Add a splash of water or coconut milk if the sauce is too thick. Let sit off the heat for 5 minutes to absorb flavors.
Serve:
- Serve warm over rice or with naan. Garnish with fresh cilantro, if desired.
Hong Nguyen says
This recipe is freaking amazing
Paige Scott says
Amazing!
Giselle says
Delicious!
Caroline Dickenson says
Love the look of this. We love masala!!! Can’t wait to try it. If it’s anything like your other recipes, it will be fantastic
Anna says
never would have thought of making tikka masala with tofu, but here we are! delicious:)