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
Ingredients
Tofu Tikka
- 2 pounds extra firm tofu pressed, sliced into 1-inch cubes (900g)
- 3 tbsp lemon juice juice from approx. 1 lemon
- 1 tbsp salt
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp ground coriander
- 1/2 tbsp garam masala
- 1/2 tbsp Kashmiri red chili powder (optional)
- 13 oz canned coconut cream unsweetened (400ml)
Masala
- 2 tbsp neutral vegetable oil
- 1 large yellow onion halved and finely sliced
- 1 tbsp ginger minced
- 4 cloves garlic minced (2 tbsp)
- 1 tsp turmeric powder
- 1 tbsp paprika
- 1/2 tbsp ground coriander
- 1/2 tbsp Kashmiri red chili powder
- 1/2 tbsp garam masala
- 1/2 tsp salt
- 2 tomatoes medium size, diced
- 12 fl oz vegetable broth (350ml)
To serve
- fresh cilantro leaves to garnish
- cooked basmati rice
- naan
Instructions
Tofu Tikka
- Press tofu for 10 minutes or up to 1 hour. You can do this by placing the tofu like a sandwich between clean kitchen towels and a heavy object, like a large pot or book. This step will help give the tofu a firmer texture and better soak up the marinade.
- Place the tofu pieces in a large roasting tray. Add lemon juice, ginger, garlic, ground coriander, cumin, paprika, Kashmiri chili powder, garam masala and salt to the tofu. Mix gently with to coat, then add coconut cream and mix again until evenly distributed. Leave the tofu to marinate in single layer for at least 15 minutes, or transfer to the refrigerator for up to 10 hours.
- When ready to cook, preheat oven to 350°F (180°C). Bake tofu for 35 minutes, then remove from oven.
Masala
- While the tikka is in the oven, make the masala. Heat oil in a large saucepan over medium-high heat. Add sliced onion and pan-fry, stirring frequently for 3-5 minutes, until translucent.
- Add ginger and garlic, stirring frequently for 1 minute until fragrant. Next, add turmeric, paprika, ground coriander, Kashmiri red chili powder, garam masala and salt. Stir for 30 seconds.
- Add chopped tomatoes and cook, stirring frequently for 8-10 minutes until soft and pulpy.
- Add vegetable broth. Simmer for 15 minutes, stirring occasionally until sauce has thickened. Season with salt to taste, then add baked tofu and all the pan drippings. Gently stir to combine, then turn off heat. Add a splash of water or coconut milk to thin sauce if needed. Leave to stand for 5 minutes.
- Serve with basmati rice or naan and garnish with fresh cilantro. Leftovers will keep in the refrigerator for up to 5 days.
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:)